This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
GENERAL SUMMARY: MUST LOVE TO COOK!MUST BE PASSIONATE ABOUT FOOD AND WINE! Oversee Day-to Day Culinary operations for one of NYC's top Power Restaurants.*** setting makes for an amazing opportunity for the right person to launch their career and go to the next level.MUST have previous NYC *** star experience as CDC or Exec.Chef and understand $10M per year volume and P&L management.
KEYS TO SUCCESS:
MUST BE HANDS-ON OPERATOR and a SELF STARTER!CREATIVITY A MUST!!Success in this position can be seen in consistent excellence in food creation and production in all areas of the organization. The passion for production and attention to the smallest of details to achieve excellence is matched by an unerring eye to profitability and execution of operating systems. ATTENTION TO STRICT ADHERANCE TO RECIPES AND METHODS ARE ESSENTIAL SO AS TO GUARANTEE EACH GUEST EXPERIENCE CAN BE REPEATED AGAIN AND AGAIN.
Establish and build Culinary capabilities through training, management and operating systems that consistently deliver on the commitment to passionate food production and wise use of resources.
a) Develop seasonal menus and work with Sr. management team on Cost of Goods model.Develop organizational chart ,working with CDC ,Executive Sous Chef and Sous chefs to insure quality contril standards are met.
b) Develop and/or encourage development of innovative menus and food programs.
c) Work with vendors to establish and maintain preferred status and obtain most attractive pricing for product.
d) Participation in Management Committee and other meetings as determined by the Operating Partner.
e) Work on all opening team projects and opening procedures including but not limited to menu engineering and costing, kitchen design and implementation.
f) Ongoing transfer of knowledge, skill and expertise for all chefs and managers to teach cooking techniques, presentation and operational systems resulting in a clearly defined development and mentoring plan. g) Participate in appropriate professional associations to support the visibility of The project.
h) Participate in all private events and off premise catering functions for up to 500 people.
i) Ensures the proper communication with all operational departments that support culinary area to ensure the delivery of operational excellence.
j) Contributes to the financial success of the company through accountability to operating systems and controllable margins.
k) Commitment to personal development through attendance at classes, conferences or industry-appropriate conventions/events.
l) Demonstrates a commitment to workplace safety by adhering to General Safety Rules, always thinking of safety as the jobs are performed; reports any safety related concerns, suggestions or injuries immediately.
m) All other duties as assigned.
ATTENDANCE AT WEEKLY MEETINGS IS REQUIRED BY CHEF Weekly menu Executive Committee Management Committee Weekly staffing P&L
FINANCIAL RESPONSIBILITY: Goal is to meet or beat established margins and contribute significantly to overall controllable profit Assist in creating budgets and establishing operational objectives and financial objectives within all areas of our organization.