Catering Executive Chef

Company Profile

As the first major chef-led catering company in New York, Cuisine Boulud New York bears the imprimatur of one of the world’s most iconic and celebrated culinarians: Daniel Boulud. Every experience will benefit from Daniel’s unparalleled knowledge and expertise, and his fine dining-forward approach, resulting in extraordinary dining worthy of his name and our guests.

Cuisine Boulud New York represents an exclusive partnership between Dinex (Daniel Boulud) and Lifeworks, two organizations brought together by a shared ambition to elevate catering to new levels of quality and service excellence. Cuisine Boulud New York features an elite support team of chefs, event managers and service professionals experienced in executing dining experiences of all sizes and complexity.

Job Details

The Executive Chef is responsible for the overall quality and profitability of the business and ensures that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained. The Executive Chef must work in partnership with the Corporate Chefs. The Executive Chef supervises all the back-of-house staff. This position is full-time and salary-based.

Competencies & Qualifications:

• Six years of experience in a high volume catering environment, preferably in a supervisory role
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability 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 regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practices food safety procedures
• Able to train and motivate team
• Strong Organizational skills
• Effective time management

Key Responsibilities:

• Oversee and design all menu’s for catering services.
• Maximizing flow through by effective cost control.
• Oversee on site food production at the commissary kitchen.
• Support and advise for event execution for large scale events.
• Working with the Director of Sales to produce custom items and menus where needed.
• Defining and developing the culinary offering across our verticals: off-premise catering, exclusive venues, business dining and social events.
• Working with our existing teams to ensure flawless operations.
• Preparing financial reports and analysis (weekly, monthly and ad-hoc).
• Ability and desire to train and develop direct reports.

Cuisine Boulud New York is an equal opportunity employer. Cuisine Boulud New York 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.