Manager, Executive Chef

Saks Fifth Avenue • New York, FL

1d • $78,007 - $97,509 • Onsite

About The Position

The Executive Chef / Manager is the culinary visionary and operational leader of Saks Global Restaurants. In this dual-impact role, you will build and inspire an elite, professional back-of-house team while driving top-tier guest experiences through exquisite food quality and outstanding hospitality. You are responsible for overseeing daily kitchen operations, managing high-profile catering and special events, and maintaining strict fiscal control over inventory and food costs to champion overall restaurant excellence.

Requirements

• 4–6 years of progressive culinary and restaurant management experience, preferably in a premium, fine-dining, or luxury high-volume environment.
• Proven history of leading, motivating, and coaching diverse teams to exceed operational and creative objectives.
• Strong business and financial acumen, with direct experience handling P&L reports, food cost percentages, and inventory budgets.
• Exceptional communication skills with the ability to effectively and tactfully advise, counsel, coach, resolve conflict, and negotiate across all levels of the organization.
• Thorough knowledge of the high-end order of service, proper placement of table settings (china, glass, flatware), and premium customer service standards.
• Highly organized, results-driven, strong attention to detail, and a firm champion of a collaborative "win together" mindset.
• Proficiency with Google Workspace and MS Office Product Suite, with advanced proficiency preferred.
• Role requires physical stamina for extended periods of standing, bending, climbing stairs, working in high-temperature environments, and lifting/carrying up to 35 pounds.
• Must be willing to work a flexible schedule tailored to premium retail and hospitality business needs, which will include evenings, weekends, and holidays.

Nice To Haves

• 4-year degree or Culinary Arts degree preferred.

Responsibilities

• Monitors, organizes, and expedites all plates leaving the kitchen to ensure impeccable execution, temperature, and presentation according to strict specifications.
• Inspects each Cook’s station daily to monitor preparation readiness, par levels, and mise en place for service.
• Keeps menus vibrant and current by maintaining an active personal knowledge of culinary trends (e.g., industry literature, cookbooks, food journals). Upkeeps the active recipe book daily detailing specials, soups, and standard menu items.
• Maintains technical mastery across all kitchen roles with the capability to seamlessly step in and fill any line position as operational needs dictate.
• Fosters a professional, courteous, and high-energy kitchen culture, ensuring strict compliance with uniform upkeep and respectful employee relations.
• Manages inventory volumes, processes batch invoices, reviews POS reports against the bottom line, and builds accurate month-end forecasts.
• Monitors daily food inventories and food costs to minimize waste, preserve resources, and achieve planned food cost and menu pricing percentages.
• Executes food and supply orders in strict accordance with Corporate Purchasing Contracts while maintaining highly professional, close relationships with all restaurant vendors.
• Drives the entire restaurant operation to achieve and maintain a 90% score or better on seasonal secret shop reports and health sanitation evaluations.
• Partners with store leadership to plan, coordinate, and execute the culinary requirements for specialized promotions, catering needs, and high-profile private events.
• Fosters a seamless, collaborative partnership with the front-of-house waitstaff to ensure synchronized kitchen-to-table service and gracious guest interactions.
• Maintains an active leadership role in front dining room procedures, driving the team to keep a pristine, efficient work environment both inside and outside of the kitchen.
• Enforces rigorous Health and Sanitation standards as directed by Saks Global, local/federal health departments, and third-party sanitation auditors across all kitchens and dining spaces.
• Trains, mentors, and allocates professional development for kitchen workers across their respective areas of responsibility.
• Enforces all Saks Global policies uniformly; delivers constructive feedback, conflict resolution, and disciplinary action for Associates when necessary.
• Partners closely with the People Business Partner (PBP) and Employee Relations (ER) on strategic matters relevant to culinary Associates (e.g., onboarding, payroll, benefits, and active coaching/counseling).
• Communicates daily with the restaurant management team regarding labor scheduling, P&L adjustments, upcoming events, and employee relations.
• Communicates effectively, transparently, and daily with all culinary team members, prep crews, and the stewarding/dish team.
• Partners closely with the Regional Director of Restaurants to ensure overall store operations run smoothly.
• Represents the restaurant at weekly department manager meetings, cascading key updates to other department heads and bringing vital store-wide news back to the restaurant frontline staff.

Benefits

• medical insurance
• dental insurance
• vision insurance
• 401(k) retirement plan
• basic life insurance
• supplemental life insurance
• disability insurance
• a variety of additional voluntary benefits (such as critical illness, hospital and accident insurance)

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree