Executive Chef - NYC

Saho Hospitality Group•New York, NY

7d•Onsite

About The Position

The Executive Chef oversees the daily activities of the kitchen, including menu development, inventory, purchasing of supplies, and cost control. This role is responsible for kitchen logistics, staff training, ensuring teamwork and proper communication with the front of house staff, and managing maintenance or pest control issues. The Executive Chef is also responsible for overseeing service, managing labor and staff performance, maintaining food quality and presentation, and managing financial aspects of the kitchen including food and labor costs, inventory, and budgeting. Administrative duties include proposing menu changes, maintaining documentation, communicating with PR and management, and ensuring compliance with health regulations. The role also requires continuous self-development in culinary knowledge and trends.

Requirements

Ability to work as part of a team.
Personal cleanliness.
Time management and ability to work under pressure to manage high volume of production.
Ability to communicate and understand direction in English to ensure safety in the workplace.
Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Active listening, learning skills, reading, and speaking comprehension skills.
Ability to lift up to 30lbs.

Nice To Haves

Experience with menu development.
Experience with inventory management.
Experience with purchasing supplies.
Experience with cost control.
Experience with staff scheduling and payroll.
Experience with staff training.
Experience with DOH compliance and inspections.
Experience with food presentation.
Experience with financial management (food cost, labor cost, budgeting).
Experience with administrative tasks related to kitchen operations.
Experience communicating with PR teams and media.
Experience with Avero reporting.
Continuous development of culinary knowledge and awareness of local trends.

Responsibilities

Oversee daily activities of the kitchen, including menu development, inventory, purchasing, and cost control.
Manage kitchen logistics such as scheduling, payroll, and menu descriptions.
Conduct food training for all staff, including scheduling tastings, teaching about ingredients, and quizzing front of house staff on food descriptions.
Foster teamwork and proper communication between the kitchen and front of house staff, setting the kitchen culture.
Build a culture of collaboration and problem-solving amongst the management team.
Manage and track all maintenance or pest control related issues.
Be present or schedule sous chefs during all meal periods (breakfast, lunch, afternoon tea, dinner) to oversee service.
Communicate last-minute menu changes and 86 items efficiently to the front of house team.
Communicate all food-related issues to the appropriate front of house team members.
Introduce and organize tastings of all menu changes and daily specials for service staff.
Set standards for safe work habits and DOH compliance, including preparing the kitchen staff for DOH visits and managing the staff during inspections.
Ensure the kitchen flow is paced, jumping in for coverage when necessary, and otherwise overseeing service.
Continually review and manage the performance of all culinary staff, monitoring work, coaching, and alerting upper management to problems.
Ensure all staff understand and follow current safety procedures.
Follow disciplinary protocols when standards are not met and lead by example.
Mentor and groom staff, holding all team members to the same standards.
Ensure all staff follow opening and closing procedures for their stations.
Periodically spot-check stations for DOH-related issues.
Ensure all stations are equipped with functioning equipment and tools, ordering new equipment as needed within budget.
Maintain the quality and presentation of food to achieve favorable guest feedback and reviews.
Assist in and prepare dishes while training others to achieve consistency.
Continually create new offerings, including specials and seasonal menu changes.
Follow company procedures for proper and accurate food ordering.
Maintain proper inventory of food items, ensuring freshness and avoiding stockouts.
Keep food cost and labor cost aligned with given goals.
Maintain communication with FOH management regarding china inventory.
Communicate with the Purchasing Department to update systems with current product pricing.
Responsible for continued food sales growth.
Keep labor cost aligned with given goals, stay up to date on labor forecasting, manage daily breaks, and enforce break policy.
Manage BOH labor by overseeing scheduling and building the 'Ideal Schedule' with Exec. Sous chefs to meet labor budgets.
Develop food inventory SOPs and monitor them weekly.
Propose menu changes with costing and tasting to the Director of Operations and Ownership.
Create and follow procedures for menu changes, including introducing dishes, creating descriptions, and organizing tastings.
Keep all culinary and back of the house documentation up to date (Job Duties, Opening/Closing Checklists, Food Operations Manual/Recipe Book, Personnel Forms).
Communicate and work closely with the PR team to highlight food offerings and respond to media inquiries.
Attend all meetings requested by the Director of Operations and Ownership.
Check company OUTLOOK for all incoming email communication.
Participate in Avero reporting and remain up to date with daily reports.
Ensure compliance with all health department rules and regulations to pass inspections.
Maintain current knowledge of the world of foods and ingredients, developing this knowledge on own time and following local trends.