CDC

The Post Oak; New York (NY); On-site; USD 100,000 - 150,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental & vision

401(k)

Paid sick leave

Paid time off

Bonus potential

Job summary

The Post Oak in New York, NY, is seeking an experienced Culinary Manager for upscale / fine dining operations. You will lead back-of-house teams, supervise inventories, and drive cost controls while maintaining exceptional guest satisfaction.

Candidates should have at least 2 years in culinary management, strong leadership, and a track record of stable employment. Eligible for generous benefits, a discretionary bonus, and professional growth opportunities.

Qualifications

• 2+ years of culinary management in upscale/fine dining.
• Strong knowledge of back-of-house operations and staff supervision.
• Proven leadership and conflict-resolution skills.

Responsibilities

• Lead back-of-house staff and ensure excellence in guest satisfaction.
• Assist in management of kitchen operations and ongoing staff training.
• Control labor and other costs through planning and execution.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant workflows.

Skills

Culinary management

Back-of-house supervision

Leadership & communication

Cost control & inventory

Staff development

Education

Accredited culinary program

Job description

Overview

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $100,000.00 - USD $150,000.00 /Hr.