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Executive Chef
Summary
Executive Chef
| Salary | Competitive salary |
| Schedule | Full Time |
| Start date | Sat, 01 Dec 2018 17:00:00 GMT |
| Experience | Minimum 3 years of experience |
| Location | 2 6th Ave, New York, NY 10013, USA |
| Category | Hotel Boutique |
| Cuisine | American |
Executive Chef
Description
Executive Chef Needed at The Roxy Hotel (TriBeCa) hide this posting
© craigslist - Map data © OpenStreetMap
(google map)
compensation: To be discussed at venue, Insurance, 401k, Gym discounts
employment type: full-time
The Roxy Hotel is an electric destination for music, film, and art, located on the border of SoHo and TriBeCa. We employ a close-knit group of natural-born entertainers, supreme go-getters and masters of hospitality. Really, you ought to see us make someone's drink, bed or day. Cool is our currency, and if you want to work here, you simply must love food, good music and being around some of the most interesting people in New York City on a daily basis. All that and we haven't even gotten to the benefits package yet.
The Roxy is Looking for an Executive Chef who will be responsible for all aspects of the day-to-day operation of approximately 25 team members. Experience with all elements of food service as well as the administrative responsibilities of budgeting, staffing, hiring, and controlling department expenses are imperative.
RESPONSIBILITIES
•Oversee daily kitchen operations, services, budget, including revenue, purchasing, labor costs, and food costs.
•Oversee all scheduling and weekly payroll within the department while maintaining the payroll budget.
•Execute all menus consistently according to approved receipts and presentations.
•Must be able to create and maintain a clean and organized back of house kitchen operation and ensure three family meal services per day for team members of the entire hotel.
•Responsible for upholding Health Department standards as well as have a working knowledge of the Zero Waste program.
•Oversee and supervise all kitchen team members to include Sous Chefs, dishwashers, porters, prep cooks, line cooks, and cafeteria cook.
•Effectively implement & execute training of kitchen team members, continually update and test kitchen standards, cooking practices and new menus.
•Complete monthly forecasts.
•Develop and maintain all department Standard Operating Procedures.
•Create and maintain a safe and positive work environment for all kitchen team members.
•Ensure all cooks follow appropriate food safety practices.
•Ensure all stations are cleaned and broken down properly.
•Review work schedules weekly to maintain operational efficiency and standards.
•Monitor payroll to ensure budgetary and forecast targets are met.
OPERATIONS
•Kitchen operations to include Main Kitchen, Oyster Bar, Django, Dish Station, Dry Storage, Team Member Cafeteria , all refrigeration and events requiring food for any other revenue center on behalf of the hotel.
•Conduct team member meetings and quarterly departmental meetings.
•Responsible for team member relations, retention, team member training, and development.
•Promote and maintain a fair and respectful workplace.
MENU
•Maintain a clear working knowledge of all menu items at all times, as well as the sources for all of the ingredients used on the menu.
•Implement all menus (Breakfast, Lunch, Brunch, Dinner, Late Night, Room Service, Roxy Oyster Bar and Django food menu and Team Member Meals).
•Cost out all menus.
•Maintain an archive of past menu items.
ORDERING:
•Must be able to maintain a system for ordering with the support of the Sous Chefs to maintain product, prevent its premature expiration, prevent over and under ordering according to volume, waste and maintain our Zero Waste product program.
•Ensure timely ordering of all products for all services.
•Maintain good vendor relations.
•Check all invoices for correct pricing and delivery, paying special attention to high cost items (protein, dairy, etc.).
•Evaluate weekly food cost including promotion and catering costs.
•Oversee the inventory process.
REQUIREMENTS:
•Must have a qualifying certificate in food protection issued by New York City DOHMH
•Minimum 2 years of culinary experience leading a culinary management team required
•Able to communicate efficiently and effectively to all team members
•Must possess the ability and working knowledge to execute all food products/menu items for the hotel
•Able to manage kitchen, lead by example and assume leadership
•Open availability, willing to work flexible hours and shifts
•Ability to educate and demonstrate fundamental and advanced cooking skills
•Must have experience purchasing, receiving, inventory control and stock rotation
•Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality.
•Basic computer skills and knowledge of Word, Excel, Inventory Management System and programs
•Working knowledge of Spanish a plus but not required
In return, we offer:
• An opportunity to work with a fun team that feels more like a family
• Workplace cafeteria (our made-from-scratch food is delicious - and healthy!)
• 401K
• Pet insurance
• Team member rewards program
• Discounted movie tickets and Broadway shows
• Zip Car & gym discounts
• Friends & family hotel discounts
• Team member talent shows, mixers and holiday parties
• Complimentary Thanksgiving turkey
• Complimentary income tax season preparation
• Career advancement, in-house training and an orientation program
• Pre-tax MetroCards
EEO/AA including Vets and Disabled
© craigslist - Map data © OpenStreetMap
(google map)
compensation: To be discussed at venue, Insurance, 401k, Gym discounts
employment type: full-time
The Roxy Hotel is an electric destination for music, film, and art, located on the border of SoHo and TriBeCa. We employ a close-knit group of natural-born entertainers, supreme go-getters and masters of hospitality. Really, you ought to see us make someone's drink, bed or day. Cool is our currency, and if you want to work here, you simply must love food, good music and being around some of the most interesting people in New York City on a daily basis. All that and we haven't even gotten to the benefits package yet.
The Roxy is Looking for an Executive Chef who will be responsible for all aspects of the day-to-day operation of approximately 25 team members. Experience with all elements of food service as well as the administrative responsibilities of budgeting, staffing, hiring, and controlling department expenses are imperative.
RESPONSIBILITIES
•Oversee daily kitchen operations, services, budget, including revenue, purchasing, labor costs, and food costs.
•Oversee all scheduling and weekly payroll within the department while maintaining the payroll budget.
•Execute all menus consistently according to approved receipts and presentations.
•Must be able to create and maintain a clean and organized back of house kitchen operation and ensure three family meal services per day for team members of the entire hotel.
•Responsible for upholding Health Department standards as well as have a working knowledge of the Zero Waste program.
•Oversee and supervise all kitchen team members to include Sous Chefs, dishwashers, porters, prep cooks, line cooks, and cafeteria cook.
•Effectively implement & execute training of kitchen team members, continually update and test kitchen standards, cooking practices and new menus.
•Complete monthly forecasts.
•Develop and maintain all department Standard Operating Procedures.
•Create and maintain a safe and positive work environment for all kitchen team members.
•Ensure all cooks follow appropriate food safety practices.
•Ensure all stations are cleaned and broken down properly.
•Review work schedules weekly to maintain operational efficiency and standards.
•Monitor payroll to ensure budgetary and forecast targets are met.
OPERATIONS
•Kitchen operations to include Main Kitchen, Oyster Bar, Django, Dish Station, Dry Storage, Team Member Cafeteria , all refrigeration and events requiring food for any other revenue center on behalf of the hotel.
•Conduct team member meetings and quarterly departmental meetings.
•Responsible for team member relations, retention, team member training, and development.
•Promote and maintain a fair and respectful workplace.
MENU
•Maintain a clear working knowledge of all menu items at all times, as well as the sources for all of the ingredients used on the menu.
•Implement all menus (Breakfast, Lunch, Brunch, Dinner, Late Night, Room Service, Roxy Oyster Bar and Django food menu and Team Member Meals).
•Cost out all menus.
•Maintain an archive of past menu items.
ORDERING:
•Must be able to maintain a system for ordering with the support of the Sous Chefs to maintain product, prevent its premature expiration, prevent over and under ordering according to volume, waste and maintain our Zero Waste product program.
•Ensure timely ordering of all products for all services.
•Maintain good vendor relations.
•Check all invoices for correct pricing and delivery, paying special attention to high cost items (protein, dairy, etc.).
•Evaluate weekly food cost including promotion and catering costs.
•Oversee the inventory process.
REQUIREMENTS:
•Must have a qualifying certificate in food protection issued by New York City DOHMH
•Minimum 2 years of culinary experience leading a culinary management team required
•Able to communicate efficiently and effectively to all team members
•Must possess the ability and working knowledge to execute all food products/menu items for the hotel
•Able to manage kitchen, lead by example and assume leadership
•Open availability, willing to work flexible hours and shifts
•Ability to educate and demonstrate fundamental and advanced cooking skills
•Must have experience purchasing, receiving, inventory control and stock rotation
•Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality.
•Basic computer skills and knowledge of Word, Excel, Inventory Management System and programs
•Working knowledge of Spanish a plus but not required
In return, we offer:
• An opportunity to work with a fun team that feels more like a family
• Workplace cafeteria (our made-from-scratch food is delicious - and healthy!)
• 401K
• Pet insurance
• Team member rewards program
• Discounted movie tickets and Broadway shows
• Zip Car & gym discounts
• Friends & family hotel discounts
• Team member talent shows, mixers and holiday parties
• Complimentary Thanksgiving turkey
• Complimentary income tax season preparation
• Career advancement, in-house training and an orientation program
• Pre-tax MetroCards
EEO/AA including Vets and Disabled
Executive Chef Needed at The Roxy Hotel (TriBeCa) hide this posting
© craigslist - Map data © OpenStreetMap
(google map)
compensation: To be discussed at venue, Insurance, 401k, Gym discounts
employment type: full-time
The Roxy Hotel is an electric destination for music, film, and art, located on the border of SoHo and TriBeCa. We employ a close-knit group of natural-born entertainers, supreme go-getters and masters of hospitality. Really, you ought to see us make someone's drink, bed or day. Cool is our currency, and if you want to work here, you simply must love food, good music and being around some of the most interesting people in New York City on a daily basis. All that and we haven't even gotten to the benefits package yet.
The Roxy is Looking for an Executive Chef who will be responsible for all aspects of the day-to-day operation of approximately 25 team members. Experience with all elements of food service as well as the administrative responsibilities of budgeting, staffing, hiring, and controlling department expenses are imperative.
RESPONSIBILITIES
•Oversee daily kitchen operations, services, budget, including revenue, purchasing, labor costs, and food costs.
•Oversee all scheduling and weekly payroll within the department while maintaining the payroll budget.
•Execute all menus consistently according to approved receipts and presentations.
•Must be able to create and maintain a clean and organized back of house kitchen operation and ensure three family meal services per day for team members of the entire hotel.
•Responsible for upholding Health Department standards as well as have a working knowledge of the Zero Waste program.
•Oversee and supervise all kitchen team members to include Sous Chefs, dishwashers, porters, prep cooks, line cooks, and cafeteria cook.
•Effectively implement & execute training of kitchen team members, continually update and test kitchen standards, cooking practices and new menus.
•Complete monthly forecasts.
•Develop and maintain all department Standard Operating Procedures.
•Create and maintain a safe and positive work environment for all kitchen team members.
•Ensure all cooks follow appropriate food safety practices.
•Ensure all stations are cleaned and broken down properly.
•Review work schedules weekly to maintain operational efficiency and standards.
•Monitor payroll to ensure budgetary and forecast targets are met.
OPERATIONS
•Kitchen operations to include Main Kitchen, Oyster Bar, Django, Dish Station, Dry Storage, Team Member Cafeteria , all refrigeration and events requiring food for any other revenue center on behalf of the hotel.
•Conduct team member meetings and quarterly departmental meetings.
•Responsible for team member relations, retention, team member training, and development.
•Promote and maintain a fair and respectful workplace.
MENU
•Maintain a clear working knowledge of all menu items at all times, as well as the sources for all of the ingredients used on the menu.
•Implement all menus (Breakfast, Lunch, Brunch, Dinner, Late Night, Room Service, Roxy Oyster Bar and Django food menu and Team Member Meals).
•Cost out all menus.
•Maintain an archive of past menu items.
ORDERING:
•Must be able to maintain a system for ordering with the support of the Sous Chefs to maintain product, prevent its premature expiration, prevent over and under ordering according to volume, waste and maintain our Zero Waste product program.
•Ensure timely ordering of all products for all services.
•Maintain good vendor relations.
•Check all invoices for correct pricing and delivery, paying special attention to high cost items (protein, dairy, etc.).
•Evaluate weekly food cost including promotion and catering costs.
•Oversee the inventory process.
REQUIREMENTS:
•Must have a qualifying certificate in food protection issued by New York City DOHMH
•Minimum 2 years of culinary experience leading a culinary management team required
•Able to communicate efficiently and effectively to all team members
•Must possess the ability and working knowledge to execute all food products/menu items for the hotel
•Able to manage kitchen, lead by example and assume leadership
•Open availability, willing to work flexible hours and shifts
•Ability to educate and demonstrate fundamental and advanced cooking skills
•Must have experience purchasing, receiving, inventory control and stock rotation
•Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality.
•Basic computer skills and knowledge of Word, Excel, Inventory Management System and programs
•Working knowledge of Spanish a plus but not required
In return, we offer:
• An opportunity to work with a fun team that feels more like a family
• Workplace cafeteria (our made-from-scratch food is delicious - and healthy!)
• 401K
• Pet insurance
• Team member rewards program
• Discounted movie tickets and Broadway shows
• Zip Car & gym discounts
• Friends & family hotel discounts
• Team member talent shows, mixers and holiday parties
• Complimentary Thanksgiving turkey
• Complimentary income tax season preparation
• Career advancement, in-house training and an orientation program
• Pre-tax MetroCards
EEO/AA including Vets and Disabled
© craigslist - Map data © OpenStreetMap
(google map)
compensation: To be discussed at venue, Insurance, 401k, Gym discounts
employment type: full-time
The Roxy Hotel is an electric destination for music, film, and art, located on the border of SoHo and TriBeCa. We employ a close-knit group of natural-born entertainers, supreme go-getters and masters of hospitality. Really, you ought to see us make someone's drink, bed or day. Cool is our currency, and if you want to work here, you simply must love food, good music and being around some of the most interesting people in New York City on a daily basis. All that and we haven't even gotten to the benefits package yet.
The Roxy is Looking for an Executive Chef who will be responsible for all aspects of the day-to-day operation of approximately 25 team members. Experience with all elements of food service as well as the administrative responsibilities of budgeting, staffing, hiring, and controlling department expenses are imperative.
RESPONSIBILITIES
•Oversee daily kitchen operations, services, budget, including revenue, purchasing, labor costs, and food costs.
•Oversee all scheduling and weekly payroll within the department while maintaining the payroll budget.
•Execute all menus consistently according to approved receipts and presentations.
•Must be able to create and maintain a clean and organized back of house kitchen operation and ensure three family meal services per day for team members of the entire hotel.
•Responsible for upholding Health Department standards as well as have a working knowledge of the Zero Waste program.
•Oversee and supervise all kitchen team members to include Sous Chefs, dishwashers, porters, prep cooks, line cooks, and cafeteria cook.
•Effectively implement & execute training of kitchen team members, continually update and test kitchen standards, cooking practices and new menus.
•Complete monthly forecasts.
•Develop and maintain all department Standard Operating Procedures.
•Create and maintain a safe and positive work environment for all kitchen team members.
•Ensure all cooks follow appropriate food safety practices.
•Ensure all stations are cleaned and broken down properly.
•Review work schedules weekly to maintain operational efficiency and standards.
•Monitor payroll to ensure budgetary and forecast targets are met.
OPERATIONS
•Kitchen operations to include Main Kitchen, Oyster Bar, Django, Dish Station, Dry Storage, Team Member Cafeteria , all refrigeration and events requiring food for any other revenue center on behalf of the hotel.
•Conduct team member meetings and quarterly departmental meetings.
•Responsible for team member relations, retention, team member training, and development.
•Promote and maintain a fair and respectful workplace.
MENU
•Maintain a clear working knowledge of all menu items at all times, as well as the sources for all of the ingredients used on the menu.
•Implement all menus (Breakfast, Lunch, Brunch, Dinner, Late Night, Room Service, Roxy Oyster Bar and Django food menu and Team Member Meals).
•Cost out all menus.
•Maintain an archive of past menu items.
ORDERING:
•Must be able to maintain a system for ordering with the support of the Sous Chefs to maintain product, prevent its premature expiration, prevent over and under ordering according to volume, waste and maintain our Zero Waste product program.
•Ensure timely ordering of all products for all services.
•Maintain good vendor relations.
•Check all invoices for correct pricing and delivery, paying special attention to high cost items (protein, dairy, etc.).
•Evaluate weekly food cost including promotion and catering costs.
•Oversee the inventory process.
REQUIREMENTS:
•Must have a qualifying certificate in food protection issued by New York City DOHMH
•Minimum 2 years of culinary experience leading a culinary management team required
•Able to communicate efficiently and effectively to all team members
•Must possess the ability and working knowledge to execute all food products/menu items for the hotel
•Able to manage kitchen, lead by example and assume leadership
•Open availability, willing to work flexible hours and shifts
•Ability to educate and demonstrate fundamental and advanced cooking skills
•Must have experience purchasing, receiving, inventory control and stock rotation
•Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality.
•Basic computer skills and knowledge of Word, Excel, Inventory Management System and programs
•Working knowledge of Spanish a plus but not required
In return, we offer:
• An opportunity to work with a fun team that feels more like a family
• Workplace cafeteria (our made-from-scratch food is delicious - and healthy!)
• 401K
• Pet insurance
• Team member rewards program
• Discounted movie tickets and Broadway shows
• Zip Car & gym discounts
• Friends & family hotel discounts
• Team member talent shows, mixers and holiday parties
• Complimentary Thanksgiving turkey
• Complimentary income tax season preparation
• Career advancement, in-house training and an orientation program
• Pre-tax MetroCards
EEO/AA including Vets and Disabled
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Start date | Sat, 01 Dec 2018 17:00:00 GMT |
| Experience | Minimum 3 years of experience |
| Location | 2 6th Ave, New York, NY 10013, USA |
| Category | Hotel Boutique |
| Cuisine | American |
Skills
Inventory Management
Staff Scheduling
New York Restaurant experience
Fast-Paced Experience
Culinary Degree/Training
By applying you confirm you have these skills.
The Roxy Hotel
American
| Salary | Competitive salary |
| Schedule | Full Time |
| Start date | Sat, 01 Dec 2018 17:00:00 GMT |
| Experience | Minimum 3 years of experience |
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2 6th Ave, New York, NY 10013, USA