Manager, Executive Chef - Walnut Room

Macy's•Chicago, IL

1d•Onsite

About The Position

Macy's is proudly America’s Department Store. The face of retail is changing, and change requires innovation. We’re bringing the magic of Macy’s to the exciting world of foodservice and changing the way our customers experience shopping. From full-service restaurants to fast-casual options we pride ourselves on giving our customers a chance to relax, refuel, and enjoy. The secret ingredient to our success is our team of skilled culinary workers who are passionate about food. We offer great job opportunities in restaurant management, culinary arts, food sales, and in-store Starbucks locations. Every role is different, so you’re sure to find something delicious! The Executive Chef/Kitchen Manager is responsible for providing craveable food and beverage products while maintaining a safe, efficient, professional, sanitary and profitable kitchen operation.

Requirements

Culinary Degree
Ability to read and interpret instructional documents such as safety rules, operating and maintenance instructions, and procedural manuals
Ability to work a flexible schedule with retail hours, including day, evening, weekends, and/or holidays
Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register and ability to process register transactions
Frequently lift/move up to 25lbs

Responsibilities

Follows and ensures team follows Food Division Standards and Best Practices
Responsible for sales and bottom line profit of kitchen payroll and food cost expenses
Ensure team prepares and presents food products following recipes and Food Division Best Practices
Monitor food quality by completing daily A.M. and P.M. Line Checks
Provide product knowledge on production, purchasing and ensures support of food production training on an on-going basis to associates
Maintain food cost to goal by utilizing forecast and sales goals ensuring accurate purchasing, waste control, storage, product handling, rotation and inventory control
Partner with store Human Resources office to coordinate all kitchen team hiring, recruiting, termination and employee relations resolution
Monitor and document kitchen team performance and deliver all kitchen performance appraisals
Maintain role model standards in grooming and professional appearance and communications
Meet highest standards of workplace sanitation/equipment care and safety as set by Health Department and company policy
Utilize all Macy’s and Food Division systems and tools
Schedule kitchen team to maximize associate productivity, labor cost control and customer satisfaction
Order food, beverage, dry and paper goods based budget and needs of the business
Ensure timely payment of invoices according to vendor contracts and Food Division Best Practices to ensure cost and quality control
Conduct food inventories following Inventory Best Practices to ensure they are timely and accurate to ensure targeted food and liquor costs are maintained
Ensures the coordination and execution of special events and central-driven promotional strategies
Provide ongoing coaching and recognition to increase team’s performance
Ensure kitchen team is trained on and follows safe work practices
Must be comfortable performing Culinary Demonstrations
Regular, dependable attendance and punctuality