The Dinex Group—Chef Daniel Boulud’s internationally acclaimed restaurant group—is excited to announce Le Jardin sur Madison, a unique 6,200-square-foot event space located on the 28th floor. By day, One Madison tenants can access this exclusive rooftop for meetings, coffee, or a serene place to work or recharge. In the evening, it transforms into a premier venue for private parties and various events, offering a luxurious and tranquil setting perfect for memorable gatherings in the heart of the city.
Position: Catering Chef
Overview:
The Catering Chef is responsible for ensuring the overall quality and profitability of events at Le Jardin sur Madison. This role requires a minimum of five years of high-end catering experience. While a supervisory role and a culinary training degree are preferred, they are not required.
Key Responsibilities:
Operations:
- Maintain the high standards established by Daniel Boulud.
- Oversee all kitchen and event operations.
- Ensure quality assurance, cost control, employee training, and all related tasks.
- Possess strong English communication skills.
- Foster and maintain a team environment.
- Provide input for menu design.
- Conduct meetings to discuss food-related issues.
- Ensure necessary supplies are available.
- Utilize POS systems efficiently.
Guest Service:
- Lead the culinary team at events.
- Interact with a diverse and high-volume customer base in a friendly and efficient manner.
- Monitor the appearance of back-of-house staff and take necessary action.
- Address food complaints promptly and support guest recovery.
- Handle guest correspondence.
Profitability and Cost Control:
- Maintain budgeted labor costs and control overtime.
- Maintain budgeted food costs and minimize waste.
- Negotiate with suppliers for the best prices.
- Oversee food production for all stations.
- Assist chefs with tracking food costs as needed.
- Monitor purchasing of maintenance and cleaning supplies.
- Review monthly P&L statements with General Managers.
- Monitor prices and revenue weekly.
Employee Management:
- Recruit, classify, and interview potential employees in collaboration with the General Manager.
- Post weekly schedules as approved by the Executive Chef.
- Conduct training sessions to ensure customer satisfaction and maintain profitability.
- Hold periodic meetings to enhance communication.
- Process hiring information and properly orient new employees.
- Ensure consistent application of employee benefits and meals.
- Maintain employee morale and resolve conflicts among back-of-house staff.
- Handle disciplinary actions as needed.
Maintenance:
- Monitor maintenance schedules for all equipment.
- Conduct monthly sanitation inspections with the Sous Chef.
- Work with cooks to maintain kitchen equipment.
- Ensure the kitchen and storerooms are clean and organized.
Additional Duties:
- Undertake special projects as directed by Daniel Boulud, the Executive Chef, and the Director of Operations.
- Manage external products and merchandising.
- Prepare budgets and project annual food and labor costs.
Qualifications:
- Minimum of five years in a high-volume production environment, preferably in a supervisory role.
- Ability to interact positively with supervisors, management, coworkers, members, and the public.
- Capability to work independently, accomplish tasks without direct instruction, and solve problems effectively.
- Proficiency in reading, analyzing, and interpreting business periodicals, professional journals, technical procedures, and governmental regulations.
- Strong writing skills for reports, business correspondence, and procedure manuals.
- Ability to calculate figures such as discounts, proportions, and percentages.
- Active practice of food safety procedures.
- Ability to train and motivate a team.
- Strong organizational and time management skills.
- Ability to produce high-quality work promptly.
- Ability to establish and maintain client relationships, ensuring maximum satisfaction.
This full-time, salary-based position involves supervising back-of-house staff and working closely with General Managers, the Epicerie Executive Chef, Corporate Chefs, and the Director of Operations.
Join us at Le Jardin sur Madison and be part of an exceptional team dedicated to creating unforgettable experiences.
The Dinex Group LLC is an equal opportunity employer. The Dinex Group LLC does not discriminate in employment with regard to race, color, religion, national origin, citizenship status, ancestry, age, sex (including sexual harassment), sexual orientation, marital status, physical or mental disability, military status or unfavorable discharge from military service or any other characteristic protected by law.
