Executive Chef

This hands on opening Executive Chef role is for the launch of a midtown private members club will oversee all culinary aspects of a bar, restaurant, and event operations, including Culinary Vision (Concept, Preparation, and Execution), Team Leadership, Financial Accountability, Guest Experience, Regulatory Compliance, and maintaining the overall brand standards and financial performance of the entire F&B operation, often requiring a blend of leadership, operational expertise, and enlightened hospitality.

Key Responsibilities

Culinary Vision (Concept, Preparation, and Execution)

• Partner in the creation and execution of a culinary concept that aligns with the brand vision of the private members club.
• Coordinates, hosts and executes tastings with client partners and Union Square Events leadership as needed (including initial Concept Launch, Menu Changes (as requested), Events, etc.)
• Assist with the selection of culinary design and execution elements including but not limited to (smallwares, uniform, and culinary equipment)
• Develop multiple menu offerings based on service variables (events/restaurant, meal periods).
• Collaborates with Front of House Leadership on the design and execution of service, communication and day to day operations.
• Displays innovation and demonstrates a proactive awareness of seasonal ingredient changes to maintain menu changes in a timely and relevant manner.
• Responsible for creating menu build sheets (FOH/BOH), as well as menu descriptions/lyrics, mise charts (table set-up), allergen charts, and other service tools to educate all frontline employees.

Team Leadership

• Oversee and hold the back of house team accountable in effective daily operating procedures in all areas of the space.
• Lead a high performing kitchen team and maintain excellence & hospitality throughout each day’s specific service periods, ensuring consistent execution of food and timely flow of service

• Consistently offers positive and constructive feedback to drive a high-performing team dedicated to hospitality, excellence, and achievement of business goals
• Act as a partner to the client and Union Square Events Senior Leadership, leveraging subject matter expertise to ensure alignment and support roll outs, training, and communication of all initiatives
• Oversees the hiring, training, scheduling and supervision of all Back of House team members, including key leadership and frontline roles.

• Develops SOPs, opening and closing checklists including culinary execution, receiving/stocking protocols, cleaning and sanitation of Back of House areas, and general operational tasks.
• Responsible for the development of initial and on-going training programs in partnership with the Front of House leadership team.

Financial Accountability

• Responsible for overseeing and maintaining the budgeted food cost for all separate outlets and meal periods.
• Uses company payroll system to assess Labor Costs to include:
  • Periodic Trends, Overtime, Meal Breaks, Cross Utilization of Labor, etc.
• Makes all purchases for food, equipment, and miscellaneous supplies, within the budgeted and forecasted guidelines set forth by Union Square Events.
• Creates efficient procedure for compliant ordering and monthly inventory process.
• Limits the amount of food wastage by proper management of production and purchasing.
• Ensures the proper process is being followed to pass over all invoices for a timely payment.

Guest Experience

• Participates in off-site engagements as requested by Union Square Events or the client partner.
• As time allows, checks in with tables during service to create raves and build rapport with frequent guests to ensure the team is exceeding their culinary expectations.
• Takes ownership and addresses any potential guest feedback, at the moment, and empowers their team to take the lead in their absence.

Regulatory Compliance

• Ensure that proper systems are in place to ensure back of house operations are kept clean, safe and up to all “A” level health code standards.
• Ensure adherence to all local, state, and federal laws regarding alcohol service, food safety, and labor practices.  

• Maintain proper documentation for all licensing to include: SLA, NYC DOH, NYC DOB, FDNY, COI and other required permits.
• Works directly with the building to ensure all facilities and maintenance is accurate and up to date, to include:
  • Preventative maintenance of all equipment, periodic scheduled cleanings, etc.
• Partners with the building and Director of Operations for all additional facilities needs
• In partnership with the General Manager, completes regulatory audits to prepare for inspections.
• Implement and maintain quality control standards for food and beverage preparation
• Ensures the operation is performing at the highest level, in terms of Health and Safety, to include completion of all necessary logs and training, time and temperature controls, HACCP compliance.

Required Skills and Qualifications

• Experience in restaurant, bar and event management, ideally with a track record of successfully opening large scale operations launching their own culinary menu
• Preferred 10 years progressive industry experience
• Preferred NYC experience
• Strong leadership and supervisory skills to motivate and manage a diverse team
• Excellent customer service skills with a focus on guest satisfaction
• Strong financial acumen including budgeting, cost analysis, and P&L statement interpretation
• Ability to work flexible hours, including evenings, weekends, and holidays
• Knowledge of Microsoft Office applications, restaurant scheduling, inventory and purchasing experience necessary
• English fluency and Spanish preferred, but not required
• Ability to stand/walk for extended periods of time

Salary : $130,000 - $150,000