Supervising Chef, Restaurant Services

Compass Group•New York, NY

1d•$165,000 - $190,000

About The Position

The Supervising Chef, Restaurant Services is a senior culinary leadership role at Restaurant Associates. Reporting to the SVP Culinary, the role co-creates and implements evolving food programs and provides culinary expertise, creativity, and support to the organization’s culinary strategy and teams. The position is responsible for the culinary quality, innovation, and guest experience across assigned business locations, and establishes standards for back-of-house operating systems, quality assurance, safety, and culinary training. The Supervising Chef owns the overall success, positioning, and growth of Restaurant Associates’ culinary operations. As a member of the culinary leadership team and a partner to operations leaders, the role supports and mentors unit teams, works with corporate teams on innovation and strategic plans, and reinforces brand integrity. The chef leads culinary excellence across numerous units, helps deliver delicious and nutritious food and exceptional service, and develops teams through inspiration, training, and mentorship. The position requires 25% travel or travel as business requires.

Requirements

Degree from a post-secondary culinary arts training program.
Six or more years of progressive hospitality management experience leading teams in luxury restaurant operations.
Strong passion for great food and hospitality.
P&L and financial reporting experience.
Strong leadership, mentorship, and training skills.
Working knowledge of Microsoft Word, Excel, and PowerPoint.
Excellent verbal and written communication skills.
Exceptional business etiquette and client relations skills.
Related experience in upscale, high-volume restaurant and food service operations.
Knowledge of HACCP controls and proper food storage and use.
Knowledge of restaurants, executive dining rooms, cafés, and catering.
Knowledge of safe and sanitary food-handling principles.
ServSafe or Department of Health certification.
Ability to travel 25% or as business requires.
Demonstrated ability to drive culinary innovation, think strategically and critically, and apply problem-solving skills.
Ability to build partnerships and collaborate with internal and external stakeholders while maintaining a positive, solutions-oriented mindset.
Ability to make sound decisions under pressure and adapt to a fast-paced, changing environment.
Strong organizational and time-management skills, including the ability to prioritize work and meet deadlines.

Responsibilities

Design, lead, and oversee the overall food experience across assigned operations.
Promote a culture of food and workplace safety.
Ensure upscale, professional, best-in-class guest service across multiple units.
Ensure that purchasing standards and sustainability commitments are met.
Meet timelines for projects and assignments.
Work with unit VPs to ensure culinary excellence, staffing, and responsiveness to client demands.
Work with Restaurant Associates’ catering companies to improve efficiency.
Manage culinary staffing for regional events and unit support.
Participate in company meetings and training programs.
Conduct regular unit audits and report results, insights, and timely solutions.
Advise on food costs while maintaining quality standards.
Maintain an active role in team development.
Support purchasing and inventory controls.
Build a diverse culinary staff.
Build, write, and upload menus for restaurants, cafés, catering, coffee bars, and core menus.
Perform related duties and special projects as assigned.