Property Chef

The Standard, East Village; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

The Standard, East Village in New York seeks a Property Chef to lead all kitchen production, ensuring top quality, on-time service, and strict health and safety compliance.

You will supervise the kitchen team, manage inventory and costs, train staff on cooking methods and DOH rules, coordinate with vendors, and continually adapt menus to keep the program innovative and guest-focused.

Role requires strong leadership and hands-on management of a high-volume kitchen in a premier hotel environment.

Qualifications

• Leadership and kitchen management experience.
• Fluent English; strong communication skills.
• Ability to lead a kitchen team and manage multiple tasks.

Responsibilities

• Lead food production to reflect high quality and timely service.
• Maintain cleanliness and sanitation of work areas and equipment.
• Set an example for chefs and cooks; resolve kitchen challenges.
• Communicate effectively with vendors and manage inventory.
• Approve all kitchen food items and monitor food costs.
• Modify and create menus, including seasonal changes.
• Train staff on new menu items and procedures.
• Source local farm-to-table ingredients when possible.
• Handle scheduling and ordering; train across areas (cooking methods, hygiene, DOH compliance).
• Oversee payroll, hiring, training, evaluations, and disciplinary actions.

Skills

Leadership

Kitchen management

Food safety

Communication

Multitasking

Team supervision

Tools

Kronos Payroll

Birchstreet Ordering

Avero Reporting

SevenRooms Reservations

Squirrel POS

Opera Hotel Ops

Job description

Department: Food and Beverage

Reporting to: Director of Food and Beverage

Job Purpose

The Property Chef is responsible for everything that is produced by the kitchen and will need to be able to maintain complete control of food preparation and food production at all times and comply with all health and safety regulations. He or she will also be an effective leader and must be a true ambassador to the Standard brand.

Duties & Responsibilities

• Manages and leads food production to ensure food reflects high standards of quality and taste and that they are served on schedule
• Maintains organization, cleanliness, and sanitation of work areas and equipment
• Expected to set an example for the chefs and cooks that report to him or her
• Manages the resolution of all challenges and conflicts that arise in the kitchen
• Effectively communicates with vendors
• Responsible for approving all food items used by and prepared in the kitchen
• Responsible for inventory management
• Establishes and maintains food cost controls in line with budget
• Expected to modify and create new menus as needed (including seasonal changes) to remain relevant and innovative in the industry
• Expected to train and develop clear training materials for new menu items created and rolled out
• Sources local farm-to-table ingredients when possible
• Performs many administrative duties such as scheduling and ordering
• Responsible for training across all areas: cooking methods, Hygiene practices, DOH compliance, and other best practices
• Oversees full kitchen team, including, payroll, hiring, training, positive reinforcements, employee evaluations, progressive discipline, and terminations

Qualifications & Requirements

• Understanding: Ability to read, comprehend and carry out instructions according to established procedures
• Comprehension: Fluent in the English language
• Organizational Skills: Work efficiently, utilize multi-tasking, prioritize tasks
• Hygiene and Sanitation: Adherence to uniform, grooming, and personal hygiene standards and expectations per Standard of Operating Procedures
• Full awareness of DOH compliance (NYC DOHMH); shall also act as walk-through liaison whilst DOH is on property
• Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations
• Extensive knowledge of Kronos (Payroll), Birchstreet (Ordering System), and Avero (Reporting Tool)
• Able to maintain a high level of confidentiality
• Strong communication (both written and oral) and management skills
• Guest service oriented

Physical Requirements

• Able to traverse spaces throughout the building as necessary
• Able to work standing for a minimum of 10 hours a day
• Periodical bending, kneeling, and stretching
• Able to pull, push, carry, and lift at least 50 pounds
• Must be able to seize, grasp, turn, and hold objects with hands

Desirable

• Previous work experience in events/catering management
• Multi-lingual
• Basic knowledge in SevenRooms (Reservations System), Squirrel (POS System), Opera (Hotel Ops Platform)

Source: Hospitality Online