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Crowne Plaza Englewood
Englewood
Job Description Job Description Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requir
Job Source: Crowne Plaza EnglewoodSPIN NYC - Midtown
New York
Job Description Job Description ***Bilingual, Spanish / English highly desired*** Summary Executive Chef will manage our culinary program bringing various strategies and solutions resulting in creative revenue generation, culinary creativity and expertise, new product development and differentiation. Executive Chef will work to ensure overal
Job Source: SPIN NYC - MidtownMargaritaville Restaurants
New York
Job Description Job Description Description: JOB OVERVIEW: Responsible for efficient and profitable day-to-day management of all kitchen operations of the venue, and directly supervises Assistant Kitchen Manager and Chefs throughout their respective areas and ensures positive performance that adheres to budget and meets standards by performing t
Job Source: Margaritaville RestaurantsNITEHAWK PROSPECT PARK LLC
New York
Job Description Job Description Summary of Position: Responsible for all aspects of kitchen management. Overseeing service and managing kitchen staff, including chefs, line/prep cooks, porters. Responsible for menu items, costing, inventory and labor. High level of communication with all departments as necessary to achieve service goals while cul
Job Source: NITEHAWK PROSPECT PARK LLCAnejo
New York
Job Description Job Description Salary: Title: EXECUTIVE CHEF – DIRECTOR OF CULINARY Reports to : OWNERS Summary of Position: The Executive chef-DOC is responsible for the overarching targets and goals of the restaurants or other food operations. Duties are to establish a menu, hire chefs and other members of the culinary team, plan budgets
Job Source: AnejoWest Bar and Lounge Inc
Springfield Gardens
Job Description Job Description Need to be able to work flexible hours. Please apply in person at 133-24 Springfield Blvd, Jamaica New York 11413 any day after 4pm. You can call and Schedule an appointment 516-344-7283 Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talent
Job Source: West Bar and Lounge IncJosé Andrés Group
New York
Job Description Job Description EXECUTIVE PASTRY CHEF - NOMAD Salary Range: $90,000 - $110,000 Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in
Job Source: José Andrés GroupBreva
New York
Job Description Job Description Summary: The Executive Chef has a key leadership role in the culinary operations of the restaurant and is responsible for overseeing the kitchen staff, menu development, and ensuring the highest standards of food quality. Responsibilities: Partner with the Culinary Director to develop creative and innovative men
Job Source: BrevaNew York
Job Description Job Description It all started with a couple friends, a workout group, and a passion to eat healthy. We believe food can be delicious, healthy and quick all at the same time.
We don't cook with gluten, soy, red meat, processed sugars, seed oils or fryers.
Vegetables should look and taste bright and clean, and clean food can be incredibly flavorful.
The Village Den has been a home to many in the West Village for over 30 years and we we hope that you like what we've done with the place.
It is what it is. It's the Village's Den.
Familiar Food • Done Healthy POSITION SUMMARY:
An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction and assist with growth of the menu and brand. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Executive Chef is responsible for all aspects of the day to day operations of the restaurant, production, staff and brand quality. The Executive Chef reports to the Operations Manager and Partners.
DUTIES & RESPONSIBILITIES:
o Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances, and oversee cost management.
o Work closely with staff to ensure that respective jobs are being executed as per company guidelines.
o Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating.
o Structure kitchen by utilizing standard recipe cards and plating guides.
o Secure all reachins and walkins so they are locked.
o Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service.
o Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed.
o Create and execute daily and seasonal specials.
o Execute all positions on the line and help the line staff as necessary when behind.
o Oversee the production and successful execution of all menu items.
o Ensure complete compliance with all workplace safety and emergency procedures.
o Expedite orders accurately and efficiently to ensure smooth kitchen flow.
o Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends.
o Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food.
o Attend all weekly management and corporate meetings that are scheduled.
o Hold mandatory, monthly kitchen meetings and address all issues that arise.
o Coordinate ordering of items with the purchaser on a daily basis.
o Create and maintain weekly employee schedule.
o Prevent breakage by overseeing kitchen crew.
o Inspire and motivate the kitchen staff.
o Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles.
FISCAL RESPONSIBILITY:
o Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters.
o Review monthly profit and loss statement and act on all variances.
o Ensure all overtime is authorized.
o Monitor product mix reports making sure menu items are selling.
o QUALIFICATIONS & JOB REQUIREMENTS:
o Certificate or degree in Culinary Arts preferred.
o Minimum 5 years experience as a chef in a high volume restaurant venue.
o Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines.
o Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment.
o Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc.
o Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of.
o Impeccable service standards, clean work habits with a great attention to detail.
o Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor.
o Professional demeanor with the ability to interact with all types of team members.
o Proven ability to lead a staff and positively influence employee behavior.
o Must have excellent verbal communication skills and have the ability to work a flexible schedule.
o Bilingual (Spanish/English) preferred but not required.
o Computer knowledge including Word & Excel.
o Must work well both individually and as a team player.
o Strong organization and communication skills.
o Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week.
o Must be able to facilitate and effectively execute training.
o Ability to manage a large team while delegating tasks and ensuring all work is done efficiently.
o Coordinate with Purchaser if on staff or place orders directly on a daily basis.
o Management certified according to state health department criteria.
Executive Chef jobs in New York
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