Manager, Executive Chef

Bloomingdale's; New York (NY); On-site; USD 75,000 - 105,000; Full time

Job summary

Bloomingdale's in New York is seeking an Executive Chef/Kitchen Manager to deliver craveable food while maintaining safe, efficient operations in a profitable kitchen.

You will lead food production, scale recipes, manage costs, train associates, schedule staff, and collaborate with Human Resources. A culinary degree and retail-hours flexibility, including weekends, are required.

Qualifications

• Culinary degree required.
• Ability to read safety rules and manuals.
• Flexible schedule including weekends/holidays.

Responsibilities

• Pursue sales and bottom-line profit of kitchen payroll and food cost.
• Ensure recipes followed and food quality.
• Monitor daily line checks.
• Provide product knowledge and training.
• Maintain food cost to goal with forecasting and inventory control.
• Coordinate hiring and employee relations with HR.
• Schedule kitchen team for productivity and customer satisfaction.
• Order food and supplies within budget.
• Ensure timely payment of invoices and cost control.
• Conduct inventories.
• Coordinate events and promotions.
• Provide coaching and recognition.
• Ensure safety and sanitation compliance.
• Perform Culinary Demonstrations.
• Regular attendance.

Skills

Team leadership

Food safety

Inventory management

Budgeting

Vendor relations

Education

Culinary degree

Tools

POS systems

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 Executive Chef/Kitchen Manager is responsible for providing craveable food and beverage products while maintaining a safe, efficient, professional, sanitary and profitable kitchen operation.

*Essential Functions:*

• 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

*Qualifications:*

• Culinary Degree


• Ability to read and interpret instructional documents such as 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

*Essential Physical Requirements:*

• This role involves performing essential job functions such as communication, collaboration, and use of office and computer systems.


• Responsibilities include the ability to access and review written and electronic information, and to move within the work environment and interact with workplace materials as needed to carry out job responsibilities.


• Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions.


• Frequently lift/move up to 25lbs.

Macy's, Inc. - including Macy's, Bloomingdale's, and Blue Mercury - is an equal opportunity employer, committed to a diverse and inclusive work environment.

FOODS00

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


• Benefits include 401k, medical/vision/dental/life/disability insurance options, PTO accruals, Holidays, and more.


• Eligibility requirements may apply based on location, job level, classification, and length of employment.


• Additional benefit details are available at bloomingdalesJOBS.com.


• This position may be eligible for performance-based incentives/bonuses.