Sr. Manager, Executive Chef

Bloomingdale's; New York (NY); On-site; USD 110,000 - 180,000; Full time

Benefits offered by this job

401k

Medical/Vision/Dental/Life/Disability

Paid time off

Holiday pay

Job summary

Bloomingdale's in New York is seeking an Executive Chef to lead culinary operations in flagship restaurants. You will guide kitchen staff, oversee food procurement, cost controls, and menu development while upholding sanitation and safety standards.

Join a dynamic team driving guest experiences, collaborating with Store and F&B leadership to achieve growth and profitability across our restaurant brands. Ideal candidates have 5+ years as Sous Chef or Event Chef, strong leadership, and a track

Qualifications

• Bachelor's degree or culinary diploma.
• Safe food handling certification is required.
• 5+ years of direct experience in culinary operations.
• Experience as Sous Chef, Event Chef or similar role in a restaurant or catering setting.
• Strong knowledge of culinary techniques and food preparation.
• Ability to work well under pressure in a fast-paced environment.
• Excellent attention to detail and organizational skills.
• Knowledge of food safety regulations and best practices.

Responsibilities

• Planning and execution of daily service efficiencies.
• Mentor and train BOH staff, collaborate with FOH staff.
• Oversee BOH operations including procurement, storage, and waste management.
• Oversee line checks, cleaning schedules, prep sheets, and order guides.
• Vendor relationships to elevate offerings and reduce costs.
• Manage BOH expenses to ensure unit profitability.
• Develop menus with culinary leadership for restaurants, events, and daily specials.
• Quality control to maintain highest standards of taste, presentation and consistency.
• Ensure adherence to food safety regulations and health codes.
• Present for nightly service if needed.

Skills

Culinary techniques

Team collaboration

Under pressure

Attention to detail

Organizational skills

Food safety knowledge

Education

Bachelor's Degree or Culinary Diploma

Safe food handling certification

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 is at the forefront of culinary hospitality in our Flagship properties. The role directs, implements, and maintains the culinary and management philosophy. It also serves as a guide to respective staff while taking the necessary steps to achieve objectives in sales, cost containment, employee retention, cleanliness, and sanitation. The Executive Chef will be an exemplary member of the company's culinary and restaurant operating philosophy. This opportunity has tremendous growth potential within our growing restaurant family of brands.

Essential Functions

• Planning and execution of daily service efficiencies.
• Being a standard bearer for the values, morale, and overall restaurant vision of the F&B team.
• The overall structure and individual development of the kitchen staff, including technical skill development.
• Working alongside the Exec and Stores team to create curated, memorable guest experiences.
• Assisting with the creation of and meeting financial goals and targets.
• Assisting the Senior Manager in the maintenance of facilities and equipment.
• Upholding the standards of the New York Department of Health and ensuring that the kitchen staff and spaces are compliant.
• Inventory Management; Ordering/Purchasing; Food Costing/COGs Management.
• Menu Development
  • Work with the Sr. Manager of Culinary to create or contribute to the development of menu items for restaurants, events, and daily specials.
  • Oversee menus for each business model inclusive of guides and best practices for procurement, food cost, recipes, prep lists, menu printing and plating.
  • Quality Control: Implement and maintain the highest standards of food quality, consistency, presentation, and taste that exceed customer expectations and build brand reputation.
• Kitchen Operations
  • Oversee BOH operations including, but not limited to, food procurement, storage, inventory management, preparation, and waste management.
  • Oversee line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.
  • Vendor Relationships: Establish and maintain relationships with 3rd party vendors that elevate our food & beverage offering and drive down costs.
  • Manage BOH expenses (supply, food, inventory, waste) ensuring unit profitability.
• Labor Management
  • Serve as a mentor and trainer of the BOH staff and a collaborator to the FOH staff to ensure a cohesive expression of the Food & Beverage division's brand strategy.
• Food Safety and Compliance
  • Ensure understanding of, and adherence to, all food safety regulations, health codes, policies, and procedures.
  • Help create, launch, and ensure understanding of onboarding and educational materials. Leading team culinary operations for on-site Special Events, collaborating with Restaurant Managers and Events Managers on execution.
• Work with the Senior Directors and exec team and to plan for the growth and evolution of the restaurant.
• Development of systems to ensure successful and organized operations from kitchen staff.
• Present for nightly service if needed.

Qualifications and Competencies

• Bachelor's Degree from a 4-year college or university AND/OR Diploma from Culinary School.
• Safe food handling certification is required.
• 5+ years of direct experience.
• Previous experience as a Sous Chef/Event Chef or similar role in restaurant or catering setting.
• Strong knowledge of culinary techniques and food preparation.
• Ability to work well under pressure in a fast-paced environment.
• Excellent attention to detail and organizational skills.
• Knowledge of food safety regulations and best practices.
• Ability to work collaboratively as part of a team.

Essential Physical Requirements

• Position involves regular walking, standing, sitting, hearing, and talking.
• May occasionally involve stooping, kneeling, or crouching.
• May involve close vision, color vision, depth perception, and focus adjustment.
• Involves use of hands and fingers for all restaurant related functions as well as typing on keyboard and using a mouse.
• May be a need to move or lift items over 25 pounds.
• Frequent use of computers and other technology, necessary to perform.

This job description is not all inclusive; additionally, Macy's, Inc. reserves the right to amend this job description at any time. Macy's, Inc. - including Macy's, Bloomingdale's, and Bluemercury - is an equal opportunity employer, committed to a diverse and inclusive work environment.

Benefits and Compensation

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