Executive Chef/ Executive Dining- Corporate Dining (NYC)

Compass Group•New York, NY

47d•$105,000 - $120,000•Onsite

About The Position

Restaurant Associates, a leader in dining and event catering for prestigious institutions, is seeking an accomplished Executive Chef for a premier executive dining account in NYC. This role involves overseeing all culinary operations, ensuring high standards of food quality, presentation, safety, and sanitation. The ideal candidate will have expertise in various global cuisines, strong leadership and organizational skills, and experience in menu engineering, inventory management, purchasing, receiving, and cost control. Flexibility to work evening events is required.

Requirements

At least 5+ years of progressive culinary management experience in a high-volume, high-end setting such as in fine dining restaurants; country clubs, boutique hotels.
Must be able to manage a culinary team.
High volume, complex foodservice operations experience - highly desirable.
Hands-on chef experience is 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; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
Must be willing to participate in client satisfaction programs/activities.

Nice To Haves

A.S. or equivalent experience
Extensive catering experience preferred
Institutional and batch cooking experiences
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.