Executive Chef

New York, Hotel. • Mandarin Oriental, NY

4d • Onsite

About The Position

Mandarin Oriental New York is looking for an Executive Chef to join their Culinary team. The Executive Chef is responsible for the entire culinary operation of the hotel, including menu planning and implementation for MO Lounge, In-Room Dining, Banquets, and Pastry. This role oversees the production, presentation, and execution of all menu items, ensuring the highest standards for kitchen cleanliness and adherence to Health Department Guidelines for food handling, storage, and sanitation.

Requirements

• Minimum of 10 years in the luxury hotel culinary business
• Minimum of Five years Management Experience as a Restaurant Chef, Executive Sous Chef or Executive Chef.
• Previous experience in a Unionized environment with a strong understanding of the IWA and local labor laws is highly preferred.
• Strong Understanding of food inventory, ordering, and cost control measures to optimize resource utilization and minimize waste.
• Must have strong established vendor relationships and ability to develop new relationships as necessary to meet the demands of the operation.
• Must have strong attention to detail and approach all issues with a fresh perspective.
• Must be able to work a flexible schedule including nights, weekends, and holidays.
• Ability to clearly and pleasantly communicate with guests, customers, and all colleagues, both in person and on the telephone.
• Proficient computer knowledge of Microsoft Word, Excel, Power Point, and POS systems.
• Ability to stand and work continuously in confined spaces for long periods of time
• Possess Sufficient dexterity to use all kitchen equipment
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for long periods of time
• Ability to perform all duties in extreme temperature ranges

Nice To Haves

• Previous experience in a Unionized environment with a strong understanding of the IWA and local labor laws is highly preferred.

Responsibilities

• Take full ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs.
• Plan, coordinate and supervise all menu planning and implementation.
• Conduct regular staff meetings, training, and workshops to enhance culinary skills, knowledge, and service standards.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
• Develop and implement a comprehensive culinary strategy aligned with the hotel’s overall goals and guest expectations.
• Stay current with local hotel luxury industry trends and market demands to enhance the hotel’s culinary offerings and maintain a competitive edge.
• Oversee the day-to-day culinary offerings of all food and beverage outlets, including MO Lounge, IRD, and Banquets.
• Monitor and maintain high standards of service, cleanliness, and presentation in all F&B back of house areas.
• Prepare necessary data for the Food and Beverage budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met.
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, inventory.
• Assist the Purchasing Department with the purchase of all food related items and kitchen equipment.
• Review and approve culinary and stewarding departmental payroll to ensure they are in line with budget and goals.
• Plan and assist with pricing menus for all food outlets in the hotel, for special occasions and events.
• Review regular inventory processes to assist in the management of the kitchen and the financial performance of the operation.
• Maintain strong relationships with local vendors and identify new vendors to ensure the best prices for the best quality products.
• Work closely with Food and Beverage Director and other leaders to develop and execute creative and diverse menus that align with our culinary vision and regularly update innovative and diverse menus for breakfast, lunch, dinner, and afternoon tea that cater to the preferences and dietary needs of guests and customers, ensuring menus reflect local industry and competitive market trends.
• Maintain high standards of food quality, presentation, and taste through regular recipe development, testing, and refinement.
• Stay up to date with current food trends, techniques, and industry developments to incorporate fresh ideas into our culinary offerings.
• Ensure menu offerings and pricing are competitive and reflect the quality and standards expected of Mandarin Oriental Hotel Group.
• Ensure food standards and presentation are maintained and always improved.
• Enforce Forbes and LQA standards and ensure colleagues are performing to those standards.
• Develop quality improvement plans based on guest and customer feedback, internal audits, LQA and Forbes audits and to address guest and customer feedback.
• Ensure colleagues continuously review and discuss guest and customer feedback and ensure teams is accountable.
• Collaborate with the Food and Beverage Director and Catering Teams to coordinate the execution of private events, weddings, and other special occasions, ensuring all events meet MOHG standards for service and quality.
• Collaborate with Sales and Marketing on special initiatives and promotional events ensuring maximum traction and exposure.
• Promote menu offerings at the hotel to internal and external customers.
• Conduct regular inspections of food preparation areas, equipment, and storage areas to ensure cleanliness, organization, to ensure compliance with health and safety regulations, as well as food handling and sanitation standards.
• Manage the FLHSS process as it relates to all Culinary and Stewarding.

Benefits

• Complimentary nights and attractive rates on rooms for you and your loved ones through the MOstay program.
• Variety of health benefits and wellness programs.
• Different retirement plans depending on the length of service and role.
• Health, dental and vision insurance.
• 401(K).

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed