Company Background
The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit and true creative attitude. A destination layered with events and amusements that leaves you with an uplifted feeling. The Standard's irreverent and playful sensibility, combined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.

Mission Statement
To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

Our Purpose
The Standard’s commitment is to being an anchor for each neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

Our promise is to ensure that a stay is an experience and that a memory means making friends and having stories to tell. To understand why it exists, is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, to hideaway, to make believe and to do so whilst being yourself and having fun doing it.

We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE!

#StandardFamily

JOB TITLE: Executive Chef

DEPARTMENT: Food and Beverage REPORTS TO: Director of Food and Beverage SHL

LOCATION: F&B Office, all Kitchens, and Restaurants

REPORTING TO: Director of Food & Beverage

RESPONSIBLE FOR: SHL Ground Floor Kitchen Team, TOTS Kitchen Team & Events Kitchen Team

KEY RELATIONSHIPS:

Internal: Executive Chef, General Manager of Hotel, F&B Managers, Sous & Pastry Chefs, HR, Payroll, Accounting, Reservation, Events, Sales, Catering, Reservations, Engineering

External: Corporate & Ownership, Hotel Guests, Visitors, Vendors, Special Events Guests, Entertainers, Reviewers, Critics, Press (through approved channels and resources)

Essential Job Functions and Responsibilities: The role of the Executive Chef is to build and lead the culinary team with integrity, dedication, operational and fiscal responsibilities to ensure the highest quality F&B experience for all guests.

Leadership:

• Develop and maintain high standards for all team members
• Motivate and lead staff to create a cohesive culture of excellence and integrity
• Set and drive team goals for constant improvement
• Strategically partner with Director of F&B to lead and develop FOH and BOH teams in alignment with company goals

Menu Development: 

• Create menus for Standard Grill, Biergarten, Living Room, TOTS and Banquets
• Special menus & promotions, calendar events & private/special events
• Seasonal inspiration & new menu ideas
• Maintain Brand appeal
• Responsible for Recipe & Costing
• Competitive Analysis 

Food Cost & Budgeting: 

• Sourcing & purchasing practices & strategies
• Invoice organization & “life cycle”
• Provide costing information
• Cost of goods awareness
• Managing vendor relationships
• Waste awareness & utilization
• Inventory management
• Spending within budget constraints
• Product cross utilization

Team:
Hiring, Development & Training:

• Recruit, develop and train all BOH team members
• Onboarding within department and HR
• FOH education where needed o Management

Management

• Ensuring all methods are safe and to code
• Monitoring efficiency, productivity and work flow
• Ensuring all staff operate according to hotel policy
• Team with Director of F&B and HR for any/all discipline, training and “coach counsel” opportunities
• Staff performance including reviews, discipline and termination decisions

Scheduling 

• Create and approve all BOH schedules
• Sign off on all scheduling edits, including adjustments when appropriate
• Coordinating with payroll
• Adjust staffing structure to meet seasonal trends and revenue position

FOH education 

• Create menu descriptions and allergy charts for all menu edits
• Staff tastings and training on menu items, ingredients and techniques

Culinary Management Development

• Leadership development for all culinary managers
• Monitoring goals and growth

Labor 

• Maintaining appropriate staffing/scheduling
• Approving weekly payroll
• Managing OT
• Maintaining current change of status info with HR

DOH 

• Must have an A on all inspection from the DOH
• Create Food Safety & Sanitation best practices for all teams
• Staff Training & Education on all food safety items
• Create, implement and follow through of inspection preparedness
• Following proper food safety practices in all of BOH as well as assist FOH
• HACCP Plan & implementation: logs, rigor, etc.

Repair & Maintenance 

• Ensure all kitchen and applicable equipment are in working order
• Educating staff of proper use & care of equipment
• Placing service calls with Engineering as needed
• Following up with Engineering Dept. & vendors about repair status
• Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.
• The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department.
• The employee will actively follow The Standard policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.

QUALIFICATIONS AND REQUIREMENTS:
Essential:

• Has held Executive Chef position at a reputable hotel or restaurant with multiple outlets for over five (5) years
• Has a in depth knowledge of Classic cuisine
• Has worked a minimum of five (5) years in New York City
• Have an in-depth knowledge and connection to NYC’s purveyors, vendors and marketplace
• Have large banquet and events experience.
• Able to operate multiple outlets at the same time with very high success
• Has proven track record of managing a successful and professional culinary team with a hands-on approach and staff engagement.
• Have a sincere desire to serve and provide a memorable culinary guests experience
• Is a team player that actively work on staff development to inspire exceptional performance
• Have an outgoing, upbeat and likable personality with a positive attitude
• Handle working in a high energy and fast paced environment
• Strong communication, organization and management skill
• Adaptability: Being able to quickly change and response to circumstances
• Hygiene and Sanitation: Adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards
• Responsibility: Personal comportment in line with Standard, High Line policies, standards, and expectations
• Organizational Skills: Work efficiently, utilize multi-tasking, and prioritize tasks
• Comprehension: Fluent in the English language

Desirable: 

• Multi-lingual, working knowledge of Spanish
• Held a Sous Chef or above position in a high profile and rated restaurant
• Held a sous Chef or above position for an opening of an independent restaurant or within a hotel 
• In-depth knowledge of NYC’s culinary landscape and F&B professionals
• Awards/Honors: Has been recognized by Peers, Associations, Organizations within industry.