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Executive Chef

4 months ago

New York, United States Hogsalt - NY Full time

Monkey Bar is seeking a dedicated and experienced Executive Chef (up to $125,000/year + Bonus Structure) to join our team


Hogsalt is not your typical restaurant group.  Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams.  Our service team reimagines hospitality with energy and a sense of fun.  Our culinary team makes classic dishes so expertly that you'll remember why they became classics.  No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy.


We offer a full suite of benefits and perks, including medical, dental, vision, life, a 401(k), commuter benefits, dining rewards, and Paid Time Off


Our ideal candidate...

  • Thrives in a fast-paced, dynamic environment with a passion for all things food and beverage. 
  • Has an ability to positively lead others while multi-tasking and prioritizing workloads. 
  • Must believe in quality by consistently upholding defined standards over time. 
  • Is able to provide guidance and support for employees.
  • Is involved in the day-to-day operations of the Back of House.
  • Collaborates and communicates with Front of House team to create genuine guest experiences.


Experience and Qualifications:

  • Minimum 3 years' experience as an Executive Chef in full service, high volume restaurants.
  • Open availability including nights, weekends and holidays.
  • Flexible and willingness to adapt to ongoing changes.
  • Able to inspire, motivate, and develop employees.
  • Proven track record in building high-performing teams.
  • Professional and confident verbal and written communication with guests, employees and ownership. 


Responsibilities & Duties: 

  • Assume the role as the main point of contact for BOH in the store, available at all times for communication with Director Team and Ownership.

  • Maintain flexibility in scheduling.

  • Establish and maintain a weekly working schedule that supports the store to cover service and prep; the schedule is subject to approval and modification by the Senior Executive Culinary Director.

  • Be fully trained on Paylocity Scheduler and able to assist with troubleshooting.

  • Hold vendors accountable for quality of food received and keep Purchasing Department aware of any and all vendor issues. Maintain timely and direct communication with Purchasing Department.

  • Maintain the BOH food cost tracker and hold all managers accountable for keeping it accurate.

  • Responsible for the food cost and BOH labor costs.

  • Maintain BOH uniform inventory.

  • Check payroll/Labor reports & ensure it is correct by the deadline so all employees are paid correctly.

  • Participate in store BOH manager reviews and implement 6-month reviews for hourly staff.

  • Assist with BOH Leadership training program as needed.

  • Ensure policies and procedures are followed, such as hiring, progressive discipline, and wage increases.

  • Hold the kitchen team accountable for cleanliness of stations and kitchen.

  • Establish and maintain a team that treats the space and equipment with respect.

  • Communicate any issues or updates to the recipe and ordering app to the Director Team.

  • Possess the ability to fill into any BOH hourly position.

  • Work with FOH and other leadership to run an efficient, cohesive store.

  • Take all necessary steps to eliminate overtime including but not limited to: covering shifts with salaried leaders, reaching out for support to other stores and the Culinary Team, and setting up an On-Call system.

  • Ensure all training material such as the Recipe App and Training App are up to date and accurate.


READY TO JOIN OUR TEAM?


Your time is valuable


Apply directly to this ad.


We look forward to meeting you

_________________________________________________________________________________________________________

Monkey Bar está buscando un Chef Ejecutivo dedicado y experimentado (Hasta $125,000/año + Estructura Beneficios) para unirse a nuestro equipo


Hogsalt no es el típico grupo de restaurante. Los huéspedes nos conocen por los espacios de transporte y la comida suntuosa, pero lo que más nos enorgullece es la generosidad que brindamos a nuestros equipos. Nuestro equipo de servicio reinventa la hospitalidad con energía y sentido de la diversión. Nuestro equipo culinario elabora platos clásicos de manera tan experta que recordará por qué se convirtieron en clásicos. No importa cuál de nuestros más de 20 restaurantes visite, verá que somos una organización que hace felices a las personas, a nuestros huéspedes ya nosotros mismos.


Ofrecemos un conjunto completo de beneficios y ventajas, que incluyen descuentos médicos, dentales, oftalmológicos, de vida, 401(k), beneficios de viajero, recompensas de cenar y Tiempo Libre Pagado


Nuestro candidato ideal...

  • Prospera en un entorno dinámico y acelerado con una pasión por todos los alimentos y bebidas. 
  • Tiene la capacidad de liderar positivamente a otros mientras realiza múltiples tareas y prioriza las cargas de trabajo. 
  • Debe creer en la calidad manteniendo constantemente los estándares definidos a lo largo del tiempo. C
  • Tiene la capaz de brindar orientación y apoyo a los empleados.
  • Participa en las operaciones diarias de Back of House.
  • Colabora y se comunica con el equipo de Front of House para crear experiencias genuinas para los huéspedes.


Experiencia y Calificaciones:

  • Experiencia mínima de 3 años como chef ejecutivo en restaurantes de alto volumen de servicio completo.
  • Disponibilidad abierta incluyendo noches, fines de semana y festivos.
  • Flexible y dispuesto a adaptarse a los cambios continuos.
  • Capaz de inspirar, motivar y desarrollar a los empleados.
  • Historial comprobado en la construcción de equipos de alto rendimiento.
  • Comunicación verbal y escrita profesional y segura con huéspedes, empleados y propietarios.


Responsabilidades y Deberes:

  • Asumir el rol de principal punto de contacto para BOH en la tienda, disponible en todo momento para la comunicación con el Director de Equipo y Propiedad.

  • Mantener la flexibilidad en la programación.

  • Establezca y mantenga un horario de trabajo semanal que apoye a la tienda para cubrir el servicio y la preparación; el horario está sujeto a la aprobación y modificación del Director Culinario Ejecutivo Senior.

  • Estar completamente capacitado en Paylocity Scheduler y ser capaz de ayudar con la resolución de problemas.

  • Responsabilizar a los proveedores por la calidad de los alimentos recibidos y mantener al Departamento de Compras al tanto de todos y cada uno de los problemas de los proveedores. Mantener comunicación oportuna y directa con el Departamento de Compras.

  • Mantenga el rastreador de costos de alimentos de BOH y responsabilice a todos los gerentes de mantenerlo preciso.

  • Responsable del costo de alimentos y costos laborales de BOH.

  • Mantener el inventario uniforme de BOH.

  • Verifique los informes de nómina/laborales y asegúrese de que estén correctos antes de la fecha límite para que todos los empleados reciban el pago correcto.

  • Participe en las revisiones del gerente de BOH de la tienda e implemente revisiones de 6 meses para el personal por hora.

  • Ayudar con el programa de capacitación de liderazgo de BOH según sea necesario.

  • Asegúrese de que se sigan las políticas y los procedimientos, como la contratación, la disciplina progresiva y los aumentos salariales.

  • Responsabilizar al equipo de cocina por la limpieza de las estaciones y la cocina.

  • Establezca y mantenga un equipo que trate el espacio y el equipo con respeto.

  • Comunique cualquier problema o actualización de la receta y la aplicación de pedidos al equipo del director.

  • Poseer la capacidad de ocupar cualquier puesto por hora de BOH.

  • Trabaje con FOH y otros líderes para administrar una tienda eficiente y cohesiva.

  • Tome todas las medidas necesarias para eliminar las horas extra, incluidas, entre otras: cubrir los turnos con líderes asalariados, solicitar apoyo a otras tiendas y al equipo culinario y establecer un sistema de guardia.

  • Asegúrese de que todo el material de capacitación, como la aplicación de recetas y la aplicación de capacitación, estén actualizados y sean precisos.


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