Consultant Development Chef (TEMP)

Socket.dev; New York (NY); On-site; USD 110,000 - 170,000; Full time

Job summary

Bloomingdale’s is seeking a Senior Manager, Culinary to lead kitchen operations for our national portfolio of owned restaurants. This role drives culinary strategies across all business models, elevating our Food & Beverage offerings and strengthening the Bloomingdale’s brand through exceptional food quality, safety, and guest experience.

You will develop menus, manage procurement and costs, mentor BOH teams, and ensure compliance with health codes while partnering with FOH leadership to deliver

Qualifications

• Bachelor's degree from a 4-year college or university.
• 5+ years direct experience in multi-unit culinary operations.
• Extensive knowledge of food safety standards (ServSafe) and cost controls.
• Experience managing executive or corporate chefs across multiple units.

Responsibilities

• Develop and implement culinary strategies across Bloomingdale’s national restaurant portfolio.
• Roll out standardized menus including procurement, recipes, nutrition, and plating.
• Oversee kitchen operations: procurement, storage, inventory, prep, waste logs.
• Ensure high standards of quality, presentation, and taste.
• Lead and train BOH staff and collaborate with FOH teams.
• Ensure compliance with health codes and safety policies.
• Manage vendor relationships and drive cost efficiencies.
• Own BOH expenses and drive unit profitability.

Skills

Kitchen operations

Menu development

Cost management

Vendor relationships

Team leadership

P&L management

Food safety standards

Education

Bachelor's Degree

Job description

About

Bloomingdale’s makes fashion personal and fun, aspirational yet approachable. Our mission is to guide and inspire our customers to make style a source of creative energy in their lives. We will always strive to make Bloomingdale’s like no other store in the world. Across all brand touchpoints—from Bloomingdales.com to our newest small store concept, Bloomie’s—everyone plays a critical role bringing our mission to life. Our inclusive culture promotes diversity of background, thought and opinion. Regardless of position, we believe all colleagues have a voice and access to share their thoughts with every level of leadership. Our colleagues are passionate, driven, entrepreneurial and collaborative, while having a lot of fun along the way.

Job Overview

The Senior Manager, Culinary will manage kitchen operations for Bloomingdale’s national portfolio of owned restaurants. This leader will spearhead the execution of culinary strategies that evolve and refine our Food & Beverage offerings across all business models and units, elevating the total Bloomingdale’s brand. This role requires a proven leader with a passion for culinary arts and a demonstrated track record of driving operational excellence within a multi-unit food & beverage landscape. Primary responsibilities include menu development, procurement, cost management, food safety, team development, and training.

Essential Functions

• Culinary Program: Implement a culinary strategy that modernizes and elevates Bloomingdale’s Food & Beverage division
• Menu Development: Roll out standardized menus for each business model inclusive of guides and best practices for procurement, recipes, nutrition, and plating
• Kitchen Operations: Oversee BOH operations including, but not limited to, food procurement, storage, inventory management, preparation, and waste management.Standardize kitchen operations by implementing line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.
• Quality Control: Implement and maintain the highest standards of food quality, consistency, presentation, and taste that exceed customer expectations and build brand reputation
• Team Leadership: Serve as a mentor and trainer of the BOH staff and a collaborator to the FOH staff to ensure a cohesive expression of the Food & Beverage division’s brand strategy
• Food Safety and Compliance: Ensure total division understanding of, and adherence to, all food safety regulations, health codes, policies, and procedures
• Vendor Relationships: Establish and maintain relationships with 3rd party vendors that elevate our food & beverage offering and drive down costs
• P&L Leadership: Directly own and manage BOH expenses (supply, food, and liquor costs) ensuring unit profitability

Qualifications and Competencies

• Bachelor's Degree from a 4-year college or university.
• 5+ years direct experience.
• Familiarity of all BOH positions with extensive experience as an executive or corporate chef.
• Demonstrated technical skill set and knowledge of current food trends.
• Extensive knowledge of food safety standards.Servesafe Manager Certificate or its equivalent required Demonstrated knowledge of food industry finance, production, purchasing, & sustainability.
• Multi-unit management experience in a full- service restaurant operation. Ability to drive Back of House and Front of House standards with demonstrated multi-unit experience.
• Ability to read, write, and interpret instructional documents such as reports, procedure manuals and recipes.
• Understanding of P&L statements, food cost and payroll budgets.
• Practices open and continuous communication, values keeping others informed, effectively presenting information in a clear, concise manner. Ability to think creatively, strategically, and technically.
• Excellent leadership, facilitation, and interpersonal skills, with the ability to work across functional lines at many levels.
• Ability to work a flexible schedule based on department and Company needs.
• Practices open and continuous communication, values keeping others informed, effectively presenting information in a clear, concise manner.
• Excellent leadership, facilitation, and interpersonal skills, with the ability to work across functional lines and at many levels.
• Ability to think creatively, strategically and technically.
• Ability to work a flexible schedule based on department and Company needs.

Essential Physical Requirements

• Requires prolonged periods of sitting, with occasional standing
• Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions
• Involves close vision, color vision, depth perception and focus adjustment.
• Frequently lift/move up to 30lbs.
• This position is exposed to high levels of heat within an enclosed space

This job description is not all inclusive; additionally, Macy’s, Inc. reserves the right to amend this job description at any time.

Macy’s, Inc.: including Macy’s, Bloomingdale’s, and Bluemercury: is an equal opportunity employer, committed to a diverse and inclusive work environment.