SUPERVISING CHEF

Compass Group•New York, NY

2d•$165,000 - $190,000

About The Position

The Supervising Chef is a senior culinary leadership role reporting to the SVP Culinary. The position co-creates and implements dynamic food programs and provides culinary expertise, creativity, and support to Restaurant Associates’ culinary strategy and teams. The role is accountable for culinary quality, innovation, and the guest experience across assigned business locations, establishing back-of-house operating systems, quality assurance standards, safety practices, and culinary training. As a member of the culinary leadership team and a business partner to operations leaders, the Supervising Chef supports and mentors teams across numerous units and works with corporate teams on innovation, strategic plans, and brand integrity. The role inspires, trains, develops, and leads team members while supporting delicious, nutritious food and exceptional service. It also contributes to the growth and positioning of Restaurant Associates, oversees compliance with processes and systems, and collaborates across functions to develop and implement new food programs and strategic actions.

Requirements

Degree from a post-secondary culinary arts training program.
6–8 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.
Solid understanding of Microsoft Word, Excel, and PowerPoint.
Excellent verbal and written communication skills.
Exceptional business etiquette and client relations.
Related experience in upscale, high-volume food service operations.
Knowledge of HACCP controls and proper food storage and use.
Knowledge of executive dining rooms and catering.
Knowledge of safe and sanitary food-handling principles.
Ability to travel 25% or as business requires.
ServSafe or Department of Health certification.
Hospitality-driven approach and experience leading innovation, with critical thinking and passion, knowledge, and appreciation of culinary arts, food, and dining.
Ability to take ownership and use influencing techniques to gain commitment and support from internal and external partners while maintaining a positive demeanor.
Ability to find efficient ways to meet goals, exercise sound judgment, and respond quickly under pressure in a fast-paced, changing environment.
Ability to build friendly colleague relationships, share knowledge, work independently and collaboratively, and demonstrate energy and dedication.
Ability to listen to others, value their contributions, receive and build on ideas, and act ethically and socially responsibly.
Ability to manage time and prioritize tasks to meet deadlines.

Responsibilities

Design, lead, and oversee the overall food experience, not just food offerings.
Promote a culture of food and workplace safety.
Ensure flawless, upscale, professional, best-in-class guest service across multiple units.
Ensure Restaurant Associates purchasing standards and sustainability commitments are met.
Meet timelines for projects and assignments.
Work with unit VPs to support culinary excellence, staffing, and client demands.
Work with Restaurant Associates catering companies to improve efficiencies.
Provide culinary staffing support for regional events and units.
Participate in company meetings and training programs.
Conduct regular unit audits, report results and insights, and provide timely solutions.
Advise on food costs while ensuring quality standards.
Actively manage team development.
Support purchasing and inventory controls.
Perform related duties and special projects as assigned.
Build a diverse culinary staff.
Build, write, and upload menus for cafés, catering, coffee bars, and core menus.