Executive Chef & Kitchen Operations Manager

BoF Careers; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

Bloomingdale's in New York seeks an Executive Chef/Kitchen Manager to lead culinary operations, delivering craveable food while upholding safety, sanitation and profitability. You will supervise kitchen staff, enforce recipes, monitor line checks, and control costs.

Responsibilities include training associates, coordinating inventories and vendor orders, scheduling to maximize productivity, and ensuring outstanding customer experiences during peak retail hours.

Qualifications

• Culinary degree required.
• Ability to read and interpret safety rules, operating and maintenance instructions, and procedural manuals.
• Ability to work a flexible schedule with retail hours, including day, evening, weekends, and/or holidays.

Responsibilities

• Follows and ensures team follows Food Division Standards and Best Practices.
• Responsible for sales and bottom-line profit of kitchen payroll and food cost expenses.
• Ensure team prepares and presents food products following recipes and Food Division Best Practices.
• Monitor food quality by completing daily A.M. and P.M. Line Checks.
• Provide product knowledge on production, purchasing and ensures support of food production training on an on-going basis to associates.
• Maintain food cost to goal by utilizing forecast and sales goals ensuring accurate purchasing, waste control, storage, product handling, rotation and inventory control.
• Partner with store Human Resources office to coordinate all kitchen team hiring, recruiting, termination and employee relations resolution.
• Monitor and document kitchen team performance and deliver all kitchen performance appraisals.
• Maintain role model standards in grooming and professional appearance and communications.
• Meet highest standards of workplace sanitation/equipment care and safety as set by Health Department and company policy.
• Utilize all Macy's and Food Division systems and tools.
• Schedule kitchen team to maximize associate productivity, labor cost control and customer satisfaction.
• Order food, beverage, dry and paper goods based budget and needs of the business.
• Ensure timely payment of invoices according to vendor contracts and Food Division Best Practices to ensure cost and quality control.
• Conduct food inventories following Inventory Best Practices to ensure they are taken on a timely and accurate basis to ensure targeted food and liquor costs are maintained.
• Ensures the coordination and execution of special events and central-driven promotional strategies.
• Provide ongoing coaching and recognition to increase team's performance.
• Ensure kitchen team is trained on and follows safe work practices.
• Must be comfortable performing Culinary Demonstrations.
• Regular, dependable attendance and punctuality.

Education

Culinary Degree

Job description

Bloomingdale's in New York seeks an Executive Chef/Kitchen Manager to lead culinary operations, delivering craveable food while upholding safety, sanitation and profitability. You will supervise kitchen staff, enforce recipes, monitor line checks, and control costs.

Responsibilities include training associates, coordinating inventories and vendor orders, scheduling to maximize productivity, and ensuring outstanding customer experiences during peak retail hours.