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Executive Chef
Private Listing
New York, NY

Full Time • Salary ($90k - $120k)
Expires: Jul 19, 2024

177 people viewed

Required Years of Experience

5 years


Job Details

Chef Opportunity is located in Midtown Mahattan.
The Executive Chef will want the opportunity to make a name in the community by displaying a positive, professional, and responsible attitude all while enjoying the process.  The Executive Chef shall provide high quality Menu Items while keeping food and labor costs under control. 

Menus include but not limited to breakfast, brunch, lunch, late afternoon (Sunset Menu), dinner, late night, prix-fixe, catering/banquet, home delivery, Grab & Go Items, wholesale.

The Executive Chef will have the inspiration to create exciting menu items that will ensure customer satisfaction.  The Executive Chef should understand current trends in fine and casual dining and demonstrate innovation and creativity in menu preparation.

The Executive Chef will demonstrate the ability to create and lead a new team of culinary professionals to exacting standards in quality preparation, presentation, and delivery in a fast-paced environment. 

The Executive Chef will have the ability to make key decisions and autonomy to guide the restaurant into a positive new future, while collaborating with other company chefs and management.

The Executive Chef will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. EC will manage the Executive Pastry Chef and the Executive Chef baker.

Executive chef must be ready to dig in and help develop systems and staff.  The Executive Chef will be found on the line or at expo checking each plate before it goes out. The Executive Chef believes the team is as important as the leader!

Qualifications

  • Familiar with Marketman.com (restaurant mgmt. & acct. system) preferred
  • Experience in menu development, financial operations, inventory control/security, hiring and training, and have exceptional team leadership skills
  • Extensive kitchen experience
  • Experience in leading and supervising junior chefs
  • Experience working within budget constraints
  • NYC DOH certification

Essential Duties

  • Responsible for all menu items & recipes
  • Training of line cooks
  • Sources ingredients from approved vendors
  • Provides step-by-step, written recipes which should include all sub-ingredients
  • Documents measurements of all ingredients for each recipe
  • Prepares special cooking instructions
  • Creates plate presentation with suggested amounts of each food component
  • Ensures the highest quality and standard of food to be executed by kitchen
  • Attend weekly meetings with COO and General Manager

 Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. :

  • The noise level in the work environment is moderate.
  • Work environment involves minimal exposure to physical risks, such as operating dangerous equipment or working with chemicals.
  • Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

 Physical Demands

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.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of the job, the employee is required to:

  • Regularly stand for prolonged periods of time;
  • Regularly communicate in a positive and effective way with other team members in a fast-paced environment.  It is necessary to process as many as 70 transactions an hour.
  • Maintain a positive, friendly attitude no matter the emotional state of our guests.
  • Occasionally lift and/or move up to fifty (50) pounds

 This job description is intended to illustrate the main duties and areas of responsibility of the job of Executive Chef. It is not intended to be exhaustive, and you are advised that the duties and responsibilities may change from time to time.


Compensation Details

Compensation: Salary ($90,000.00 - $120,000.00)

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


Required Skills

Menu Development

Financial Operations

Inventory Control/Security

Hiring and training

Team Leadership

Supervision of Junior Chefs

Working Within Budget Constraints

Menu preparation

Plate Presentation

Quality Food Production

Collaboration with Management

Leadership

Communication

Problem Solving

Vendor Management

Recipe Creation

Ingredient Sourcing

Training of Line Cooks

Positive Attitude in Fast Paced Environment

Read more


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