Executive Chef - Corporate Dining, Nomura (NYC)

Compass Group•New York, NY

5d•$90,000 - $110,000•Onsite

About The Position

As the Executive Chef at Nomura in NYC, you will lead the culinary vision and day-to-day kitchen operations for a premier corporate dining program. This highly visible leadership role is responsible for delivering an exceptional hospitality experience across café services, executive dining, and high-end corporate catering while maintaining the highest standards of culinary excellence, food safety, and operational efficiency. Success in this role requires a hands-on, entrepreneurial leader who thrives in a fast-paced corporate environment, is passionate about hospitality, and is committed to delivering consistently outstanding food quality, presentation, and guest experiences.

Requirements

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience in a high-volume, complex foodservice operation highly desirable
Prior experience in Corporate dining; fine dining preferred
Extensive catering experience required
Institutional and batch cooking experiences
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers, including Microsoft Office (Word, Excel and PowerPoint), Outlook, email, and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

ServSafe certified - highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding utilization of leftover food products, staying within Company guidelines for such products
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures to include occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate