Crafted Hospitality Executive Chef in New York, New York
Acclaimed chef and restaurateur Tom Colicchio pulls inspiration from the rich history of the building and his own culinary journey to provide a menu of classics, old and new, reinvented with his signature, seasonal touch. The dining room, set with rich, jewel-toned furnishings and antique accents is a one-of-a-kind setting, and paired with our experienced team, we bring the best of fine dining and warm hospitality to this exquisite location. Join our growing team and be a part of this blossoming city mainstay.
The Executive Chef will be responsible for all aspects of leading and managing the back of house operations and kitchen personnel, including menu development, food cost and purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, recruitment, retention, training and development of staff, and effectively administering and financially controlling the overall operations of the restaurant.
The Executive Chef will work closely with the Crafted Hospitality culinary and operations team in continuing to uphold and build Temple Court at the Beekman Hotel with the best staff, management team, food, and service. Above all, must actively embody, inspire, and teach the culture to all employees.
In this position you are required to be flexible, business minded, and exude sincere hospitality to all.
Reviewing the daily activities in the kitchen and checking the following: house count, forecasted covers for each outlet, purchases, meetings, appointments, VIP’s/ special guests
Meeting with the kitchen management team to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance
Leading and providing essential vision to the culinary operations
Working with the Owner/Chef and Director of Culinary Operations at Crafted Hospitality to establish and achieve clear probability and performance goals
Controlling operating expenses through effective budgeting, purchasing decisions, and inventory control
Working with all BOH managers to achieve individual performance goals and metrics that profitably grow the business while strengthening Crafted Hospitality’s brand and culture
Participating in interviews, hiring, training, coaching and counseling alongside the Human Resources team
Providing feedback to staff on their performance; handling disciplinary problems and counseling employees according to standards
Ensuring that recipe cards, production schedule, plating guides, photographs are current and posted
Conducting frequent walk-thrus of each kitchen area and direct respective personnel to correct any deficiencies; ensuring that quality and details are being maintained at all times
Ensuring that sanitation standards as set forth by Crafted Hospitality, NYC Department of Health, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
Developing new menu items, testing and writing recipes
Reviewing sales and food cost daily; resolving any discrepancies with the Controller
Minimizing waste and maintaining controls to attain forecasted food and labor costs
Reviewing payroll reports to ensure all information is accurate and correct
Researching local farm products, new suppliers, special markets
Keeping current with local, state, and industry-wide culinary trends to maintain the highest level of competitive understanding
Minimum of 5 years of experience in a similar position at a location with a similar service standard.
Culinary college degree is preferred
Strong knowledge in restaurant financial knowledge (P&L /Budget/Food & Labor Costs)
Capable of working with numbers; basic understanding of executing mathematical calculations.
Understanding of HR Practices/Policies/Procedures
Ability to maintain standards, policies and procedures with all kitchen personnel
Ability to prioritize, organize and delegate work assignments
Ability to direct performance of kitchen staff, motivate, maintain a cohesive team and follow up with corrections where needed
Must be able to work in a fast paced environment and be able to handle multiple priorities
Ability to work well under pressure of organizing and attaining production schedules and timelines
Ability to work with all products and food ingredients involved
Ability to reach, bend, stoop, lift up to 50 pounds, and stand for prolonged periods of time
Must be willing to work nights, weekends, holidays and flexible hours as needed
Medical, Dental, Vision Insurance options for full time employees
Paid Time Off, increases with length of service
Daily family meal provided
Team outings, trainings, and speakers
Flex spending options (medical, transit, parking, dependent care)
Bi-monthly restaurant dining vouchers ($1,080 annual value)
Physical Demands The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be all responsibilities or qualifications of the job.
Temple Court is an EEO Employer
Street: 5 Beekman Street
External Company URL: http://www.craftrestaurantsinc.com/