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Executive Chef
Summary
Executive Chef
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | New York, NY, USA |
| Category | Fine Dining |
| Cuisine | French |
Executive Chef
Description
Downtown Boutique Hotel
Downtown Boutique Hotel is seeking an Executive Chef for its ground level Fine Dining restaurant concept. The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
Specifically, you would be responsible for performing the following tasks to the highest standards:
Direct and oversee all culinary operations, to include, but not limited to, production of all restaurant meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage
Plan and execute banquets for events throughout the property and offsite.
Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
Recruit, interview and train team members.
Downtown Boutique Hotel is seeking an Executive Chef for its ground level Fine Dining restaurant concept. The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
Specifically, you would be responsible for performing the following tasks to the highest standards:
Direct and oversee all culinary operations, to include, but not limited to, production of all restaurant meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage
Plan and execute banquets for events throughout the property and offsite.
Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
Recruit, interview and train team members.
Downtown Boutique Hotel
Downtown Boutique Hotel is seeking an Executive Chef for its ground level Fine Dining restaurant concept. The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
Specifically, you would be responsible for performing the following tasks to the highest standards:
Direct and oversee all culinary operations, to include, but not limited to, production of all restaurant meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage
Plan and execute banquets for events throughout the property and offsite.
Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
Recruit, interview and train team members.
Downtown Boutique Hotel is seeking an Executive Chef for its ground level Fine Dining restaurant concept. The Executive Chef is responsible for directing and administering the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
Specifically, you would be responsible for performing the following tasks to the highest standards:
Direct and oversee all culinary operations, to include, but not limited to, production of all restaurant meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Create and implement new menus and individual menu items for outlets based on current food trends and regional tastes in partnership with Director of Food and Beverage
Plan and execute banquets for events throughout the property and offsite.
Interact with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
Recruit, interview and train team members.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | New York, NY, USA |
| Category | Fine Dining |
| Cuisine | French |
Skills
Inventory Management
Knowledge of Wine Pairings
Menu Development
Culinary Degree/Training
Fine Dining Experience
Catering Service
Training Experience
By applying you confirm you have these skills.
Downtown Hotel
French
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
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New York, NY, USA