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Executive Chef
Sister City
225 Bowery, New York, NY
Sister City hiring Executive Chef in New York, NY

Sister City hiring Executive Chef in New York, NY

Sister CityMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 26, 2019

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Requirements

6+ years


Job Details
 
Sister City is looking for a driven Executive Chef that is able to create and execute a menu that is in line with the hotel concept, supervise all culinary staff, and oversee the program, operations and financials of the department. The Executive Chef is responsible for the production and quality of all food for both F&B outlets (main restaurant and rooftop). They are also responsible for the developmental training and supervision of all culinary staff in accord with brand and quality standards, as well as the business plan and budgetary performance.

CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.
1. Estimate food consumption and requisition for purchasing product.
2. Select and develop recipes.
3. Standardize production recipes to ensure consistent quality.
4. Establish presentation technique and quality standards.
5. Plan and price menus in collaboration with Hotel General Manager and Atelier.
6. Ensure proper equipment operation/maintenance.
7. Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs.
8. Establish par levels for supplies and equipment.
9. Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
10. Ensure proper safety and sanitation in kitchen.
11. Maintain levels of uncompromising cleanliness in the kitchen.
12. Maintain appropriate supply of materials and equipment to support needs for normal day to day operating requirements.
13. Maintains an organized system within the department for food storage and inventory, waste and product loss prevention, and adherence to NY Department of Health regulations.
14. Ensure that staff report to work as scheduled.
15. Review labor daily and prepare and submit payroll on a weekly basis
16. Inspect attire of staff and ensure attire is Atelier-approved.
17. Review daily sales and resolve discrepancies with Accounting.
18. Record monthly inventories of food and submit to Accounting.
19. Analyzing, monitoring financials to ensure budgeted performance.
20. Working knowledge of F&B cost structures to ensure hitting budgeted performance.
21. Maintain consistent knowledge of hotel occupancy and arriving groups.
22. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
23. Hold daily pre-shift meeting with staff and review all information pertinent to the day’s business.
24. Conduct monthly department meetings.
25. Ensure all employees are fully trained in their job functions and in menu training.
26. Update/amend training manuals as needed.
27. Maintain and develop quality personnel with training programs.
28. Expedite and support line staff as business demands.
29. Responsible for being onsite and involved in service 5-6 days a week.
30. Provide ongoing menu development and training for the hotel culinary program.
31. Work closely with all layers of F&B management on property.
32. Work closely with FOH team to ensure a cohesive restaurant operation.
33. Oversee training, S.O.P creation/implementation, and policies for all aspects of culinary operations.
34. Review service scores that come through on various online centers.
35. Reviewing secret shopper program within different areas to watch over service and food quality and consistency.
36. Staff recruitment, education and training. Responsible for hiring, interviewing and performance reviews.
37. Interact and provide feedback to culinary staff.
38. Promote the F&B program and serve as a key spokesperson for the F&B program.
39. Network within industry to keep current with trends in F&B – products, service, environmental impacts, and people.
40. Be available for press and PR engagements.
41. Ability to focus attention on guest needs, remaining calm and courteous at all times.
42. Ability to work well under pressure in a fast paced environment.
43. Lead by example.

ONGOING OPERATIONAL PREPARATION:
Collaborate with Atelier and Hotel General Manager in the development of:
 Menu content
· Seasonal updates on menus, holiday special approvals, and key driving menu items.
· Menus to be appropriate in size to be comparable to comp set in local area.
 
Culinary Development
· Initial recipe development for review - ongoing
· Food recipe and photo book - ongoing
· Food recipes (scalable) - ongoing
· Kitchen smallwares planning - ongoing
· Menu item costing and refinement - ongoing
· Menu testing - ongoing
 
Training Material
· Culinary training program - ongoing
· Culinary educational materials (ingredients & menu) for FOH - ongoing
· Book of Operating Standards for the kitchen, (and working with F&B management for consistency in standards for Dining Room and Bars) - accessible for the staff

Financials Development
· On-Going Budget – annual budget, which shall be finalized at least ninety (90) days before the beginning of the calendar year for which the budget is being prepared
 
Staffing
· Staffing plan – positions and quantity in line with budget and forecasted revenues
· Recruiting kitchen management team
· Recruiting general Kitchen staff
 
Training
· Onsite culinary education for service staff
· Ongoing training for all culinary employees and sous/ FOH managers
 
Promotion
· Collaborate and assist to execute a sales, marketing and public relations plan
· Work with local public relations agency in an effort to obtain press
· Participate in promotional events programming (onsite and offsite)
· Personal appearances for press opportunities, TV appearances, etc.
· Support social media promotional efforts
 
Operations
· Working with Hotel GM and Atelier F&B for determining/changing hours of operation
· Vendor qualifications and selection
· Be present on the line on a daily basis to support team
· Oversee operations to ensure adherence to the concept direction, including the quality standards of a first-class independent restaurant and a four star hotel F&B program
· Product sourcing and vendor set-up
· Kitchen (mise en place) provisions set up
· Kitchen operational administrations
· Use best efforts with vendors to obtain best pricing
· Attend weekly scheduled hotel and F&B operation meetings
· Support Key Managers in operational assistance for F&B Program
 
Ongoing Development and Promotion Support in all aspects of ongoing development and promotion, including, without limitation:
· Culinary innovation—menu updates for all venues on a seasonal basis
· PR/marketing appearances and participation at restaurant, events and elsewhere as spokesperson for the F&B Program
· Employee staff & training support and on-going staffing of key management.·
· Staff culinary education and training of new menus

Supporting Functions:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
1. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their
understanding.
2. Prioritize and organize work assignments, have timely follow up and execution.
3. Have superb time management skills.
4. Maintain complete knowledge of all hotel services/features and hours of operation.
5. Other language, mathematical, and reasoning abilities as outlined below.
6. Ability to comply with physical demands as outlined below.
7. Knowledge and understanding of Atelier & Sister City culture & initiatives
8. Technologically sound with Google Suites applications.
9. Ability to compute basic mathematical calculations.
10. Knowledge of safety initiatives in compliance with OSHA guidelines.
11. Supervise the overall day to day operations of the culinary department.
 
REQUIRED EDUCATION and/or EXPERIENCE
Higher education degree in culinary arts, hospitality management, or similar required. Minimum 5 years previous experience working in a kitchen supervisory role. Previous experience in FOH restaurant operations preferred. Previous experience with successfully developing senior management, controlling food cost, labor cost and operational costs is required. Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred.
 
LANGUAGE, MATHEMATICAL, and REASONING ABILITIES
Candidate must meet the following cognitive abilities:
1. Ability to understand guests’ service needs & requests.
2. Ability to acknowledge guests’ requests in a polite manner.
3. Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
4. Ability to apply logical thinking and understanding to carry out written and oral instructions.
5. Ability to address and solve problems involving guest and operational issues.
6. Ability to compute basic mathematical calculations.
 
PHYSICAL DEMANDS / WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
1. Sit, walk, and stand continuously.
2. Lift / carry 25 lbs (frequently) and 50 lbs (occasionally)
3. Bend, squat, crawl, and reach above shoulder level.
4. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.
5. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.
 
EOE

Compensation details

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