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Corporate Chef
Private Listing
New York, NY

Full Time • Salary ($150k - $200k)
Expires: Jul 18, 2024

1166 people viewed

Required Years of Experience

6+ years


Job Details
Position Overview: With a passion for innovation and a dedication to culinary excellence, we're seeking a talented Chef who will be responsible for overseeing culinary operations across our restaurant group. You will work closely with our executive team to develop and execute menus, maintain high standards of food quality and consistency, and ensure the profitability of our culinary operations. Additionally, you will provide leadership and mentorship to our chefs and kitchen staff, fostering a culture of creativity, collaboration, and continuous improvement.
 

Key Responsibilities:

  • Develop and execute innovative and seasonal menus that reflect our culinary vision and showcase the highest quality ingredients.
  • Collaborate with our executive team to develop and implement culinary strategies that drive business growth and profitability.
  • Oversee menu development, recipe standardization, and food costing to ensure profitability and consistency across all locations.
  • Train, mentor, and inspire our culinary team, fostering a culture of excellence, creativity, and teamwork.
  • Ensure compliance with food safety and sanitation standards, as well as local health regulations.
  • Stay abreast of industry trends, emerging ingredients, and culinary techniques, and incorporate them into our menus and operations.
  • Collaborate with suppliers and vendors to source the freshest and highest quality ingredients while maintaining cost efficiency.
  • Conduct regular kitchen inspections and audits to maintain cleanliness, organization, and safety standards.

Qualifications:

  • Minimum of 6 years of experience in culinary leadership roles, preferably in a multi-unit restaurant or hospitality environment.
  • Culinary degree or equivalent certification from a recognized culinary institution.
  • Proven track record of developing and executing successful menus that drive business growth and customer satisfaction.
  • Strong leadership and management skills, with the ability to inspire and motivate teams to achieve excellence.
  • Exceptional culinary skills and a passion for creativity, innovation, and quality.
  • Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.
  • Solid understanding of food costing, inventory management, and kitchen operations.
  • Knowledge of food safety and sanitation standards, with relevant certifications preferred.
  • Ability to thrive in a fast-paced, dynamic environment and adapt to changing priorities.

Benefits:

  • Competitive salary range of $150,000 - $200,000
  • Metric based bonus program. 
  • Comprehensive benefits package, including health, dental, and vision insurance.
  • Paid vacation and paid sick time. 
  • A dynamic and collaborative work environment with a passionate team dedicated to culinary excellence.
  • Generous discounts on dining at our restaurants.

Note: The job responsibilities, qualifications, and benefits listed above are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. Qualified candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, or protected veteran status.


Compensation Details

Compensation: Salary ($150,000.00 - $200,000.00)

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


Required Skills

Menu Development

Culinary Innovation

Food quality control

Profitability Management

Leadership

Mentorship

Creativity

Collaboration

Team Building

Food Safety and Sanitation

industry knowledge

Supplier/Vendor Relations

Kitchen Inspection

Menu Standardization

Food Costing

Inventory Management

Communication Skills

Interpersonal Skills

Adaptability

Read more


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