Sr. Manger, Executive Chef

Macy's•New York, NY

About The Position

Bloomingdale’s makes fashion personal and fun, aspirational yet approachable. Our mission is to guide and inspire our customers to make style a source of creative energy in their lives. We will always strive to make Bloomingdale’s like no other store in the world. Across all brand touchpoints—from Bloomingdales.com to our newest small store concept, Bloomie’s—everyone plays a critical role bringing our mission to life. Our inclusive culture promotes diversity of background, thought and opinion. Regardless of position, we believe all colleagues have a voice and access to share their thoughts with every level of leadership. Our colleagues are passionate, driven, entrepreneurial and collaborative, while having a lot of fun along the way. The Executive Chef is at the forefront of culinary hospitality in our Flagship properties. The role directs, implements, and maintains the culinary and management philosophy. It also serves as a guide to respective staff while taking the necessary steps to achieve objectives in sales, cost containment, employee retention, cleanliness, and sanitation. The Executive Chef will be an exemplary member of the company's culinary and restaurant operating philosophy. This opportunity has tremendous growth potential within our growing restaurant family of brands.

Requirements

Bachelor's Degree from a 4-year college or university AND/OR Diploma from Culinary School.
Safe food handling certification is required.
5 plus years of direct experience.
Previous experience as a Sous Chef/Event Chef or similar role in restaurant or catering setting.
Strong knowledge of culinary techniques and food preparation.
Ability to work well under pressure in a fast-paced environment.
Excellent attention to detail and organizational skills.
Knowledge of food safety regulations and best practices.
Ability to work collaboratively as part of a team.
Position involves regular walking, standing, sitting, hearing, and talking.
May occasionally involve stooping, kneeling, or crouching.
May involve close vision, color vision, depth perception, and focus adjustment.
Involves use of hands and fingers for all restaurant related functions as well as typing on keyboard and using a mouse.
May be a need to move or lift items over 25 pounds.
Frequent use of computers and other technology, necessary to perform.

Responsibilities

Planning and execution of daily service efficiencies.
Being a standard bearer for the values, morale, and overall restaurant vision of the F&B team.
The overall structure and individual development of the kitchen staff, including technical skill development.
Working alongside the Exec and Stores team to create curated, memorable guest experiences.
Assisting with the creation of and meeting financial goals and targets.
Assisting the Senior Manager in the maintenance of facilities and equipment.
Upholding the standards of the New York Department of Health and ensuring that the kitchen staff and spaces are compliant.
Inventory Management; Ordering/Purchasing; Food Costing/COGs Management.
Menu Development
Work with the Sr. Manager of Culinary to create or contribute to the development of menu items for restaurants, events, and daily specials.
Oversee menus for each business model inclusive of guides and best practices for procurement, food cost, recipes, prep lists, menu printing and plating.
Quality Control: Implement and maintain the highest standards of food quality, consistency, presentation, and taste that exceed customer expectations and build brand reputation.
Kitchen Operations:
Oversee BOH operations including, but not limited to, food procurement, storage, inventory management, preparation, and waste management.
Oversee line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.
Vendor Relationships: Establish and maintain relationships with 3rd party vendors that elevate our food & beverage offering and drive down costs.
Manage BOH expenses (supply, food, inventory, waste) ensuring unit profitability.
Labor Management:
Serve as a mentor and trainer of the BOH staff and a collaborator to the FOH staff to ensure a cohesive expression of the Food & Beverage division’s brand strategy.
Food Safety and Compliance: Ensure understanding of, and adherence to, all food safety regulations, health codes, policies, and procedures.
Help create, launch, and ensure understanding of onboarding and educational materials. Leading team culinary operations for on-site Special Events, collaborating with Restaurant Managers and Events Managers on execution.
Work with the Senior Directors and exec team and to plan for the growth and evolution of the restaurant.
Development of systems to ensure successful and organized operations from kitchen staff.
Present for nightly service if needed.