Note: As of 5 PM on February 6, 2025, this position has been closed. Positions offering over $100,000 fill quickly. We recommend early registration.
We are seeking an Executive Chef for a restaurant located in a prestigious hotel in Manhattan. Working at this renowned hotel's restaurant, which is known worldwide, undoubtedly adds prestige to your career. The Executive Chef will oversee all kitchen operations, ensuring staff performance and guest satisfaction. A considerable salary package is prepared, and we are looking for candidates with substantial career experience. We are particularly looking for someone with an understanding of not only Italian cuisine but also Japanese cuisine. Experience in Kaiseki, overseas Japanese cuisine, or other restaurants will be a plus. We seek someone with a refined sense to add a touch of Japanese culinary essence tailored for an international clientele and the high-level skill to coordinate with other kitchen staff.
Primary Duties:
- Financial Management: Draft the annual operating budget for the department, subject to approval by the Director of Food and Beverage. Strictly manage costs within the operational budget.
- Administrative Management: Attend meetings and briefings with other department heads. Complete department reports and communications accurately and on time. Develop food and beverage policies as needed. Submit monthly reports to the Director of Food and Beverage, detailing past month's achievements and activities for the coming month.
- Human Resources Management: Ensure employees attend work on time and in correct uniform. Actively involve in the welfare, safety, training, and development of the team. Ensure employees understand and adhere to the company's staff handbook. Coordinate with the HR department and the Director of Food and Beverage for interviewing and selecting new employees. Conduct employee evaluations, review performance, and discuss improvements.
- Operational Management: Constantly review and improve departmental procedures and service quality. Monitor employees' skills, plan training programs to correct service deficiencies. Hold regular meetings with department staff to maintain good communication. Evaluate and recommend staffing adjustments as necessary. Conduct monthly inventory checks of all operational equipment. Promote effective communication between the restaurant team and the kitchen brigade.
- Hygiene and Safety Management: Adhere to hygiene and safety standards in compliance with state laws and regulations. Implement proper food preservation and handling techniques among all staff, demanding high standards of personal hygiene and appearance. Supervise regular maintenance of facilities to prevent accidents.
Qualifications Sought:
- A culinary degree is desirable.
- Over 5 years of experience in the kitchen as a Head Chef or Manager.
- Extensive experience in Italian and Japanese cuisine is preferred.
- NYC Food Handler’s Certification.
- Broad knowledge of culinary arts and current food trends.
- Proficient in Microsoft Office.
- Excellent time management and organizational skills.
- Proven leadership and creativity within the kitchen.
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