Bloomingdale's Sr. Manger, Executive Chef
- Planning and execution of daily service efficiencies.
- Being a standard bearer for the values, morale, and overall restaurant vision of the F&B team.
- The overall structure and individual development of the kitchen staff, including technical skill development.
- Working alongside the Exec and Stores team to create curated, memorable guest experiences.
- Assisting with the creation of and meeting financial goals and targets.
- Assisting the Senior Manager in the maintenance of facilities and equipment.
- Upholding the standards of the New York Department of Health and ensuring that the kitchen staff and spaces are compliant.
- Inventory Management; Ordering/Purchasing; Food Costing/COGs Management.
- Menu Development
- Work with the Sr. Manager of Culinary to create or contribute to the development of menu items for restaurants, events, and daily specials.
- Oversee menus for each business model inclusive of guides and best practices for procurement, food cost, recipes, prep lists, menu printing and plating.
- Quality Control: Implement and maintain the highest standards of food quality, consistency, presentation, and taste that exceed customer expectations and build brand reputation.
- Kitchen Operations:
- Oversee BOH operations including, but not limited to, food procurement, storage, inventory management, preparation, and waste management.
- Oversee line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.
- Vendor Relationships: Establish and maintain relationships with 3rd party vendors that elevate our food & beverage offering and drive down costs.
- Manage BOH expenses (supply, food, inventory, waste) ensuring unit profitability.
- Labor Management:
- Serve as a mentor and trainer of the BOH staff and a collaborator to the FOH staff to ensure a cohesive expression of the Food & Beverage division's brand strategy.
- Food Safety and Compliance: Ensure understanding of, and adherence to, all food safety regulations, health codes, policies, and procedures.
- Help create, launch, and ensure understanding of onboarding and educational materials. Leading team culinary operations for on-site Special Events, collaborating with Restaurant Managers and Events Managers on execution.
- Work with the Senior Directors and exec team and to plan for the growth and evolution of the restaurant.
- Development of systems to ensure successful and organized operations from kitchen staff.
- Present for nightly service if needed.
- Bachelor's Degree from a 4-year college or university AND/OR Diploma from Culinary School.
- Safe food handling certification is required.
- 5+ years of direct experience.
- Previous experience as a Sous Chef/Event Chef or similar role in restaurant or catering setting.
- Strong knowledge of culinary techniques and food preparation.
- Ability to work well under pressure in a fast-paced environment.
- Excellent attention to detail and organizational skills.
- Knowledge of food safety regulations and best practices.
- Ability to work collaboratively as part of a team.
- Position involves regular walking, standing, sitting, hearing, and talking.
- May occasionally involve stooping, kneeling, or crouching.
- May involve close vision, color vision, depth perception, and focus adjustment.
- Involves use of hands and fingers for all restaurant related functions as well as typing on keyboard and using a mouse.
- May be a need to move or lift items over 25 pounds.
- Frequent use of computers and other technology, necessary to perform.
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