Executive Chef
Highgate Hotels - New York City, NY
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TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.TableOne - Hotel on Rivington - New York, NYThe Executive Chef is responsible for providing culinary direction and leadership for the Kitchen. In collaboration with the Director of Culinary to drive the strategic direction and development of the kitchen. They are responsible for leading the entire team in achieving exceptional quality of food, while actively managing the financial goals of the kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences.Provide leadership to create a culture and work environment based upon respectProviding opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environmentOversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfactionCreate dynamic menus for all outlets that evolves and changes on a regular basisDevelop recipes and input into the recipe databaseParticipate in the development of the annual budget, marketing plans and objectives and manages within those approved plansMonitor and analyze each kitchen cost centers financial performance and contribution to the restaurant’s profitabilityDevelop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Implement and maintain F&B marketing and other marketing activities and restaurant programming initiativesCoordinate operations with other restaurant departments to ensure efficient serviceUnderstand all policies, procedures, standards, specifications, guidelines, and training programs for TableOne HospitalityFill in where needed to ensure guest service standards and efficient operationsContinually strive to develop the staff in all areas of managerial and professional developmentEnsure that policies on employee performance appraisals are followed and completed on a timely basisFully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guestsInvestigate and resolve guests' complaints regarding food quality, service, or accommodationPerform other duties as requested by managementAbility to work independently and with all levels of leadership in a fast-paced environmentTeam player with enthusiastic outlook and creative mindStrong organizational skills and attention to detailAt least 3-4 years of experience in the direction and management of employees in a culinary environment.Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basisStartup/Opening of Hotels & Restaurants experience is preferred.Advanced knowledge of culinary, baking and pastry techniquesThorough knowledge of food preparation techniques and food hygiene practicesService oriented style with professional presentations skillsMaintain high standards of personal appearance and groomingExperience managing and developing teams.Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the detailsA strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s workExcellent oral and written communication skillsDetail oriented, excellent prioritization, time management, organizational and follow up skillsDemonstrated ability for process excellence and project managementExperience implementing new F&B conceptsBasic understanding of Health and Safety, Food Hygiene and Employment LegislationOpen availability and flexibility to work according to the needs of the business including some travel as neededComfortable with Word, PowerPoint and Excel
Created: 2024-09-07