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Chef Daniel Boulud Restaurants hiring Executive Chef in New York, NY

Chef Daniel Boulud RestaurantsMore Info

Full Time • Salary ($95k - $100k)
Expired: Jan 2, 2024

Sorry, this job expired on Jan 2, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is seeking an Executive Chef of the Commissary (Prep) Kitchen. The Prep Kitchen produces bakes and prepares products that are distributed daily across our New York City properties, including Epicerie Boulud.

The Executive Chef of the Prep Kitchen is responsible for the overall quality and profitability of the Epicerie Bouluds and the Prep Kitchen. They ensure that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained. The successful candidate has good financial knowledge and decision making skills. 

The Executive Chef must work in close partnership and maintain strong communication with the General Managers, Corporate Chefs and the Director of Operations. The Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. This position is full-time and salary-based.

Essential Duties:

Store Operations

  • Maintain the level of standards established by Daniel Boulud
  • Manage all aspects of the kitchen operations
  • Responsible for all aspects of food production including but not limited to quality assurance, cost control, employee training, employee relations and all related tasks
  • Have strong English communication skills
  • Must be able to nurture and maintain a team environment
  • Oversees menu design
  • Conducts meetings where food issues are discussed
  • Ensure that needed supplies are on hand
  • Have efficient computer skills and be able to use the Micros, Avero and Microsoft Suite

Guest Service

  • Monitor back of house staff appearance and take action as necessary
  • Reacts to any guest food complaints and takes necessary action
  • Handles guest correspondence as necessary

Profitability and Cost Control

  • Maintain budgeted labor costs. Control overtime
  • Maintain budgeted food costs. Control waste
  • Negotiates with suppliers for best prices
  • Oversees food production for all stations
  • Assist chefs with tracking food costs as requested
  • Monitor purchasing of maintenance/cleaning supplies
  • Monitor laundry/uniforms receiving and invoicing
  • Review the monthly P/L with the General Managers
  • Monitors prices and revenue on a weekly basis

Employees

  • Recruit, classify, interview potential employees
  • Schedule staff
  • Conduct training as needed to ensure customer satisfaction and/or maintain profitability
  • Conduct periodic meetings to increase communication
  • Process hiring information, introduce employee manual, properly orient new employees
  • Ensure that all employee meals are consistently applied
  • Recognize the importance of employee morale and help to maintain it
  • Deal with any conflicts regarding back of the house staff
  • Familiarity with employee discipline and growth 

Maintenance

  • Monitor periodic maintenance schedule for all equipment
  • Conduct monthly sanitation inspection with Sous Chef and other Prep Kitchen Chefs
  • Work with cooks to maintain kitchen equipment
  • Monitor appearance of kitchen and storerooms and take corrective action
  • Monitor and maintain Health Department Standards

Other Duties

  • Special projects as directed by Corporate
  • External products and merchandising
  • Prepares budget; projects annual food and labor costs

 Competencies & Qualifications:

  • Five years of experience in high-volume production environment, preferably in a supervisory role

    Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach

  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

  • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations

  • Ability to write reports, business correspondence, and procedure manuals

  • Ability to calculate figures and amounts such as discounts, proportions, percentages

  • Actively practice food safety procedures
  • Able to train and motivate team
  • Organizational skills
  • Strong Communication Skills
  • Effective time management


For more information about The Dinex Group and Chef Daniel Boulud, please visit https://www.danielboulud.com.

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. 

Compensation Details

Compensation: Salary ($95,000.00 - $100,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Menu Development

Advanced Knife Skills

Recipe Development

Food Safety Knowledge

Safety Procedures Knowledge

Kitchen Equipment Maintenance

Budgeting

Costing

Food Handler Certification

Inventory Management

Cleaning / Sanitation

Kitchen Management

Ordering / Purchasing

Portioning

Vendor Management

Scheduling

Team Development

Communication

Leadership

Read more

View Job Description

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French

Restaurant Group, Cafe, Fine Dining, Bakery / Patisserie, Upscale Casual, Wine Bar, Other, Corporate

Part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud

Each Daniel Boulud restaurant provides the opportunity to work with the finest tools and products available alongside some of the most dedicated and talented individuals in the restaurant industry.

Since opening in 1993, the restaurant has become one of New York's most coveted dining destinations and has won many awards for culinary excellence.

Sous ChefDirector of Private EventsAccounting ManagerSee all open jobs (7)