Project Description

Chef de Cuisine

The Kitchen is the backbone of our restaurant. The Chef de Cuisine at Blu Pointe is the face of our menu and culinary team. Our Line Cooks take pride in every item served from our kitchen to our guests. The Chef de Cuisine is responsible for maintaining the quality and consistency our guests have come to expect. We are looking for passionate and dedicated culinary professionals to help us expand our kitchen team. Outlined below is a list of requirements and expectations for the Chef de Cuisine position.


Our Restaurant

Blu Pointe is nestled in the Hudson Valley directly on the Newburgh waterfront. We are a modern, upscale dining experience featuring a Wine Spectator award winning wine list, Prime and Wagyu beef, fresh seafood and breath-taking river views.

At Blu Pointe we strive to provide options that allow our guests to enjoy healthier eating habits and lifestyles. Food is an essential part of everyone’s day and we want our guest to allow us to be a part of theirs. We take pride in educating our staff on why we have chosen certain ingredients and cooking methods. This allows our guests to know exactly what they are enjoying and where it was sourced.

Visit Blu Pointe


The Chef de Cuisine:

  • Is responsible for performing all tasks within State and local safety and sanitation guidelines
  • Responsible for ensuring all food related menu items are served at their highest quality
  • Develops a training program promoting professional development and detailing all kitchen job positions and expectations
  • Is Responsible for all daily kitchen operations including individual job performance of all kitchen employees
  • Establishes daily prep guides and monitor all food preparation for accuracy and quality

Menu development:

  • Create all food menus with General Manager evaluating food cost, labor, use of ingredients, flavor and presentation
  • Creative use of seasonally appropriate, local ingredients
  • Daily and weekly specials created based on our concept
  • Create standard recipes ensuring accuracy and quality
  • Responsible for operating the Raw Bar station program
  • Properly executing preparation of all banquet packages & catered events
  • Responsible for controlling Labor cost through effective use of schedule program, forecasts and POS data
  • Ensure all Food Safety/sanitation requirements are met through implementation of Kitchen Standard Operating Procedures (SOP)
  • Monitor kitchen staff’s personal hygiene
  • Ensure all employees follow uniform guidelines
  • Food items are properly cooled and stored according to State and Federal Guidelines
  • Walk-in refrigeration organized preventing risk of cross contamination

Inventory Control & Purchasing:

  • Properly ordering all food and paper goods through inventory database
  • Create order guides identifying pars, preferred vendors, quantities inventoried and purchased
  • Responsible for ensuring all goods are purchased and received accurately
  • Proper storage of all food goods purchased reducing risk of waste and ensuring full return on investments
  • Beginning and end inventory entered monthly into database creating actual cost of goods
  • Monitoring all food preparation ensuring proper use and yield of all products


  • Must be well versed in Microsoft office, especially Word and Excel
  • Must possess Interpersonal Communication skills including company email correspondence
  • Ability to maintain inventory control database
  • Produce recipes in standard format, typed and evaluated meeting food cost budget
  • Must be able to work a minimum of 55 hours weekly and expected to work holidays. Hours may vary due to seasonal volume of business
  • Must be able to lift up to 50 pounds and work long hours standing
  • Must be able to effectively communicate with management team regarding guest satisfaction


  • Degree in Culinary Arts
  • Ability to fabricate whole fish
  • Ability to fabricate primal and sub-primal cuts of beef
  • Previous leadership experience in full service restaurant