Senior Executive Chef: Lead Trend-Forward Culinary Ops

Levy Restaurants; New York (NY); On-site; USD 140,000 - 150,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Levy Restaurants in New York, NY, invites an experienced Senior Executive Chef to lead culinary operations across all unit areas, ensuring on-trend, efficient, safe and sanitary production. You will oversee menu development, inventory, purchasing, food cost controls and staff development.

You will train and inspire a local culinary team, drive hospitality excellence, and coordinate with events and catering while upholding Levy's commitment to diversity and quality.

Qualifications

• Culinary degree preferred.
• Bachelor's Degree in Food Services Technology/Management or related field preferred.
• Three to five years of progressive culinary or kitchen management experience.
• Experience with planning and managing catering events from a culinary perspective.
• Strong leadership skills and desire to work with an industry leader.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Proficient computer skills (Microsoft Office, Email and the Internet).
• Ability to communicate on various levels including management, departmental, customer and associate.
• ServSafe Certification.

Responsibilities

• Develops high culinary standards for our retail, board meals, dining and catering operations.
• Trains, develops and provides inspirational leadership to local culinary team.
• Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus.
• Analyzes ongoing performance and trends in the local operation and devises and leads improvements.
• Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately.

Skills

Culinary leadership

Menu development

Food cost controls

Staff development & training

Catering event planning

Strong communication skills

Sanitation standards

ServSafe Certification

Inventory management

Purchasing experience

Leadership

Education

Culinary degree preferred

Bachelor's Degree in Food Services Technology/Management or related field preferred

Tools

Microsoft Office

Job description

Levy Restaurants in New York, NY, invites an experienced Senior Executive Chef to lead culinary operations across all unit areas, ensuring on-trend, efficient, safe and sanitary production. You will oversee menu development, inventory, purchasing, food cost controls and staff development.

You will train and inspire a local culinary team, drive hospitality excellence, and coordinate with events and catering while upholding Levy's commitment to diversity and quality.