Boni & Mott is looking for a new Executive Chef with a strong foundation in culinary leadership to take the reins of a busy, profitable restaurant with a high profile. As our menu is rooted in contemporary Mediterranean cuisine, we are looking for a chef with a deep knowledge of and/or passion for this type of cuisine. The ideal candidate will be a highly professional team player, act as a mentor to their staff, be collaborative with their colleagues, lead through example, and demand attention to detail with a gentle touch. The position provides future opportunities for professional growth to high-performing, dedicated professionals.
Responsibilities
Serve as the leader of our kitchen team, preparing and executing the menu at a high level of quality and precision
Contribute to the maintenance and improvement of the restaurant’s reputation as a neighborhood destination for outstanding food, service, and hospitality experiences
Build a strong kitchen culture with mentorship, cohesion, passion, discipline, and accountability
Train and supervise kitchen team for optimal balance of excellence, efficiency, and cost controls
Contribute to the restaurant’s financial success and growth through effective leadership, standard-setting, presence and implementation of best practices
Manage appropriate food costs through ordering improvements, inventory management, portion control, and food waste controls
Ensure all kitchen production and storage areas are maintained in a clean and orderly manner that adhere to NYC DOH health and safety standards as a minimum
Manage BOH staff scheduling, attendance, and discipline
Active and hands-on support of all kitchen departments and stations as needed during production and service period
Qualifications
Minimum of 5 years’ experience in high-quality
Strong preference for candidates with prior NYC restaurant experience
Strong preference for candidates with experience in Mediterranean cuisine.
Passion for food and beverage operations and for delivering outstanding service
Experience managing P&L's, labor, purchasing, vendors and quality control
Track record of consistent and stable prior work experience in the restaurant industry
Excellent working knowledge of food preparation techniques, equipment, and standards
Able to be organized and productive while working meticulously in a high intensity kitchen
Able to take direction and coaching from ownership
Able to effectively, calmly, and empathetically provide direction and coaching to kitchen team
Proficient in all standard ordering, inventory, POS systems, Microsoft office, and computer functions
Experience in managing DOH food safety standards and policies required to get the “A” grade
Experience in following all NYS labor responsibilities, laws, requirements, regulations and policies
Must be able to stand, lift and bend for extended periods of time and lift up to 50 lbs
Must have an active/valid DOHMH Food Handler’s Certificate