Property Chef

Department: Food and Beverage

Reporting to: Director of Food and Beverage

The Property Chef is responsible for everything that is produced by the kitchen and will need to be able to maintain complete control of food preparation and food production at all times and comply with all health and safety regulations. He or she will also be an effective leader and must be a true ambassador to the Standard brand.

• Manages and leads food production to ensure food reflects high standards of quality and taste and that they are served on schedule
• Maintains organization, cleanliness, and sanitation of work areas and equipment
• Expected to set an example for the chefs and cooks that report to him or her
• Manages the resolution of all challenges and conflicts that arise in the kitchen
• Effectively communicates with vendors
• Responsible for approving all food items used by and prepared in the kitchen
• Responsible for inventory management
• Establishes and maintains food cost controls in line with budget
• Expected to modify and create new menus as needed (including seasonal changes) to remain relevant and innovative in the industry
• Expected to train and develop clear training materials for new menu items created and rolled out
• Sources local farm-to-table ingredients when possible
• Performs many administrative duties such as scheduling and ordering
• Responsible for training across all areas: cooking methods, Hygiene practices, DOH compliance, and other best practices
• Oversees full kitchen team, including, payroll, hiring, training, positive reinforcements, employee evaluations, progressive discipline, and terminations

• Understanding:
  Ability to read, comprehend and carry out instructions according to established procedures
• Comprehension:
  Fluent in the English language
• Organizational
  
  Skills:
  
  Work efficiently, utilize multi-tasking, prioritize tasks
• Hygiene and Sanitation:
  Adherence to uniform, grooming, and personal hygiene standards and expectations per Standard of Operating Procedures
• Full awareness of DOH compliance (NYC DOHMH); shall also act as walk-through liaison whilst DOH is on property
• Punctuality:
  Adherence to posted schedule and arrival time and attendance at mandatory meetings
• Responsibility:
  Personal comportment in line with Standard, New York policies, standards, and expectations
• Extensive knowledge of Kronos (Payroll), Birchstreet (Ordering System), and Avero (Reporting Tool)
• Able to maintain a high level of confidentiality
• Strong communication (both written and oral) and management skills
• Guest service oriented

• Able to traverse spaces throughout the building as necessary
• Able to work standing for a minimum of 10 hours a day
• Periodical bending, kneeling, and stretching
• Able to pull, push, carry, and lift at least 50 pounds
• Must be able to seize, grasp, turn, and hold objects with hands

• Previous work experience in events/catering management
• Multi-lingual
• Basic knowledge in Seven Rooms (Reservations System), Squirrel (POS System), Opera (Hotel Ops Platform)

Source:
Hospitality Online