Executive Chef Manager - Luxury Corporate Dining NYC

Compass Group USA; New York (NY); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Restaurant Associates in New York City oversees back-of-house culinary and dining operations for a prestigious law firm, leading a high-end dining and catering program across daily dining, executive functions, meetings, and events.

Responsibilities include menu development, catering execution, inventory management, purchasing, labor and food cost controls, financial reporting, sanitation and safety standards, and developing teams through hiring, coaching, and training while upholding luxury

Qualifications

• Progressive culinary management experience in a high-volume setting.
• At least 3 years of progressive culinary management experience in a high-volume setting.
• Ability to lead and develop culinary and service teams with a focus on excellence.
• Knowledge of HACCP controls and sanitation standards.
• Experience with purchasing, inventory, and financial reporting.

Responsibilities

• Carries out BOH Culinary Management responsibilities in accordance with RA policies and applicable laws.
• Leads daily dining, executive functions, meetings, and special events with high-end service.
• Develops menus, manages catering execution, and controls food costs.
• Manages inventory, purchasing, labor costs, and financial reporting.
• Coaches and trains culinary and service teams to uphold luxury dining standards.

Skills

Culinary leadership

Menu development

P&L management

Food cost control

Leadership

Training and coaching

Sanitation standards

Vendor relations

Operations management

Tools

Microsoft Office

POS systems

Job description

Restaurant Associates in New York City oversees back-of-house culinary and dining operations for a prestigious law firm, leading a high-end dining and catering program across daily dining, executive functions, meetings, and events.

Responsibilities include menu development, catering execution, inventory management, purchasing, labor and food cost controls, financial reporting, sanitation and safety standards, and developing teams through hiring, coaching, and training while upholding luxury