Executive Chef for Innovative Catering Company

1 week ago

New York, New York, United States PERSONE NYC Full time

Position Title: Catering Executive Chef

Location: New York City / Union Square

Salary: $100,000 - $120,000 base + Bonus (negotiable) + Benefits

Schedule: Full-time, Monday to Friday, generally from 6 am to 4 pm. Occasional weekend work may be required, with flexible hours as needed.

Our business primarily focuses on drop-off catering (90%) with limited event services (10%).

About the Company:

We are a boutique catering firm located in the lively Union Square area of New York City. Our expertise lies in creating vibrant, health-oriented catering experiences, emphasizing quality ingredients and sustainable practices. We have built a reputation for collaboration and innovation, partnering with leading brands, media agencies, and producers in NYC. As we grow, we are looking for a dynamic Executive Chef to enhance our management team.

Company Culture:

Our organization is a youthful and dynamic food enterprise with a distinctive approach to catering. Our mission is to deliver vibrant, seasonal, and health-focused cuisine while maintaining the highest quality standards. We collaborate with top producers, photographers, and fashion brands in NYC, providing an exceptional work environment with attractive benefits. Our team is composed of individuals who are genuinely passionate about food and committed to creating honest and simple culinary experiences.

Core Philosophy:

We believe in pursuing what you love, eating mindfully, and uniting people through authentic food experiences. Our philosophy centers on the idea that food should be enjoyable and that simplicity is essential. We prioritize responsible sourcing, seasonality, and sustainable practices, striving to make a positive impact while continuously innovating in the culinary and hospitality sectors.

Job Overview:

The Executive Chef will collaborate with various teams to oversee all culinary operations, ensuring the highest standards of hospitality, service, and culinary excellence. Leading a high-performance team, the Executive Chef is crucial in maintaining financial health and fostering a positive company culture.

Key Responsibilities:

Culinary & Operations:

  • Maintain food and hospitality standards, driving excellence in culinary programs.
  • Lead research and development efforts, implementing seasonal menu items for both drop-off and event catering.
  • Work closely with the Sales Team on custom menu development.
  • Support kitchen staff and actively participate in line stations.
  • Ensure the upkeep of the physical plant and address any maintenance issues.
  • Own recipe development and contribute to menu pricing.
  • Ensure compliance with food safety guidelines and proper kitchen equipment handling.
  • Oversee the opening and closing procedures of the kitchen.
  • Maintain cleanliness standards in the business area.

Leadership & Staff Management:

  • Foster a team that embodies the company's culture and values.
  • Establish and track performance objectives, holding team members accountable.
  • Ensure compliance with health department codes and regulations.
  • Educate staff on culinary procedures through tastings and presentations.
  • Assist in the recruitment, hiring, and training of new employees.

Financial Performance & Administrative Duties:

  • Monitor weekly payroll and adjust staffing levels based on business needs.
  • Track and report food waste, addressing inconsistencies as needed.
  • Make informed decisions to optimize business performance.
  • Complete administrative tasks accurately and in a timely manner.
  • Meet or exceed budgetary goals for Cost of Goods Sold (COGs) through effective purchasing practices.

Qualifications:

  • 5+ years of culinary leadership experience.
  • Proficiency in various culinary styles.
  • Experience with catering and kitchen management systems.
  • Strong financial acumen.
  • Ability to lead and empower a team.
  • Excellent interpersonal skills and conflict resolution abilities.
  • Bachelor's degree preferred.

Work Environment:

This role involves a combination of sitting, walking, and standing throughout the day, with maneuverability in all areas of the kitchen, including food and beverage spaces. The ability to lift objects weighing at least 50 pounds is required.

Language:

Fluency in English; proficiency in Spanish is advantageous.

*Note: This job description may not encompass all duties. Employees may be required to perform additional tasks as needed.*

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