Apply here or send us an email to:
hiring@personenyc.com
Catering Executive Chef
**Location:** New York City
**Salary:** $100,000 - $120,000 base Bonus (negotiable) Benefits
**About the Company:**
A reputable boutique catering company in the heart of Downtown of NYC, known for vibrant, health-centric catering services, is seeking a dynamic Catering Executive Chef to join their management team. With a focus on quality produce and a track record of collaborating with top brands, media agencies, and producers, this company is poised for the next stage of growth.
**Job Summary:**
The Catering Executive Chef will collaborate with the Sales Team, Operations Manager, and Ownership to oversee all culinary operations. Responsible for maintaining the highest standards in hospitality, service, and culinary excellence, the Executive Chef leads a high-performance team, ensuring financial and cultural health.
**Core Tasks and Key Responsibilities:**
**Culinary & Operations:**
- Drive food and hospitality standards, ensuring excellence in the culinary program.
- Manage R&D and implementation of seasonal menu items for drop-off and event catering.
- Collaborate with Sales for custom menu development.
- Provide support to kitchen staff and actively participate in line stations.
- Maintain physical plant excellence, addressing R&M issues.
- Own recipe development and assist in menu pricing.
- Ensure adherence to Serve Safe Guidelines and proper handling of kitchen equipment.
- Effectively open and close the commissary kitchen.
- Maintain cleanliness of the business room.
**Leadership & Staff Management:**
- Grow a team that exemplifies the company's culture and values.
- Set performance, cultural, guest, and financial objectives, holding the team accountable.
- Lead the management team in compliance with Health Department codes.
- Educate staff on culinary procedures and conduct tastings and staff presentations.
- Assist in scheduling kitchen trials, hiring, and training new hires.
**Financial Performance & Administrative Tasks:**
- Monitor weekly payroll and adjust staff schedules based on business levels.
- Track and report food waste, monitor food prep inconsistencies, and make corrections.
- Make sound decisions for the short and long-term health of the business.
- Complete administrative requirements accurately and on time.
- Meet or exceed budget for COGs through effective purchasing and product maintenance.
**Qualifications:**
- 5 years of culinary leadership experience.
- Excellent working knowledge of various culinary styles.
- Proficient in catering and commissary management systems.
- Strong financial acumen.
- Ability to lead and empower a team.
- Discretion and leadership in employee relations matters.
- Ability to embody, teach, and inspire company values.
- Must be able to taste and differentiate between flavors and aromas.
- Bachelor's degree preferred.
**Work Environment:**
- Involves sitting, walking, and standing throughout most of the day.
- Maneuverability to all areas of the kitchen, including food and beverage areas.
- Ability to lift at least 50 pounds.
**Language:**
- English fluency; Spanish proficiency preferred.
**Schedule:** Full-time, generally 6 am to 4 pm, Monday to Friday. Occasional weekend work expected; hours may vary slightly.
*Note: This job description may not include all duties. Employees may perform other related duties to meet ongoing needs.*
Apply here or send us an email to:
hiring@personenyc.com