Executive Dining Chef/ Executive Dining- NYC

Compass Group•New York, NY

47d•$105,000 - $120,000•Onsite

About The Position

Restaurant Associates, a leading provider of dining and event catering, 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 experience in diverse global cuisines, strong leadership and organizational skills, and expertise in menu engineering, inventory management, purchasing, receiving, and cost control. The ability to develop and manage high-performing culinary teams is essential. Flexibility to work evening events for special functions 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
Extensive catering experience preferred
High-volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
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, 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

A.S. or equivalent experience
Flexibility to work evening events for special functions
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