Executive Chef

Job DetailsThe Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is seeking an Exectuive Chef of the Commissary (Prep) Kitchen. The Prep Kitchen produces bakes and prepares products that are distributed daily across our New York City properties, including Epicerie Boulud.The Executive Chef of the Prep Kitchen is responsible for the overall quality and profitability of the Epicerie Bouluds and the Prep Kitchen. They ensure that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained. The successful candidate has good financial knowledge and decision making skills. The Executive Chef must work in close partnership and maintain strong communication with the General Managers, Corporate Chefs and the Director of Operations. The Executive Chef supervises a staff of 30 employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. This position is full-time and salary-based.Essential Duties:Store OperationsMaintain the level of standards established by Daniel BouludManage all aspects of the kitchen operationsResponsible for all aspects of food production including but not limited to quality assurance, cost control, employee training, employee relations and all related tasksHave strong English communication skillsMust be able to nurture and maintain a team environmentOversees menu designConducts meetings where food issues are discussedEnsure that needed supplies are on handHave efficient computer skills and be able to use the Micros, Avero and Microsoft Suite Responsible for overseeing a three-van delivery team, including accountability for vehicle maintenance, leasing/contract oversight, and organization of all distribution involving these vehicles.Negotiates product costs with suppliers to ensure tight margins.Under the menu design section, please add: Understanding of food allergies and dietary restrictions.Responsible for maintaining valid signage for all required permits and current city-approved postings in designated areas (e.g., labor law posters, operating permits, etc.)Guest ServiceMonitor back of house staff appearance and take action as necessaryReacts to any guest food complaints and takes necessary actionHandles guest correspondence as necessaryProfitability and Cost ControlMaintain budgeted labor costs. Control overtimeMaintain budgeted food costs. Control wasteNegotiates with suppliers for best pricesOversees food production for all stationsAssist chefs with tracking food costs as requestedMonitor purchasing of maintenance/cleaning suppliesMonitor laundry/uniforms receiving and invoicingReview the monthly P/L with the General ManagersMonitors prices and revenue on a weekly basisEmployeesRecruit, classify, interview potential employeesSchedule staffConduct training as needed to ensure customer satisfaction and/or maintain profitabilityConduct periodic meetings to increase communicationProcess hiring information, introduce employee manual, properly orient new employeesEnsure that all employee meals are consistently appliedRecognize the importance of employee morale and help to maintain itDeal with any conflicts regarding back of the house staffFamiliarity with employee discipline and growth MaintenanceMonitor periodic maintenance schedule for all equipmentConduct monthly sanitation inspection with Sous Chef and other Prep Kitchen ChefsWork with cooks to maintain kitchen equipmentMonitor appearance of kitchen and storerooms and take corrective actionMonitor and maintain Health Department StandardsOther DutiesSpecial projects as directed by CorporateExternal products and merchandisingPrepares budget; projects annual food and labor costsCompetencies & Qualifications:Five years of experience in high-volume production environment, preferably in a supervisory roleAbility to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approachAbility to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulationsAbility to write reports, business correspondence, and procedure manualsAbility to calculate figures and amounts such as discounts, proportions, percentagesActively practice food safety proceduresAble to train and motivate teamOrganizational skillsStrong Communication SkillsEffective time managementAdd that the candidate must be systems-oriented, with experience scaling operations.NYC Food Protection Certificate holder.The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. More detail about Épicerie Boulud - Commissary part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/61527-Épicerie-Boulud---Commissary

Salary : $100,000 - $110,000