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5+ years experience as an Executive Chef or 2 years in a multiunit Chef role such as a regional chef, corporate chef or culinary director. A small independent restaurant group with varied concepts is bringing on board a Culinary Director based in San Diego to improve systems and implement new menu components.
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Led by Bar Director and longtime industry veteran Darryl Chan, The Portrait Bar is an urbane, wood-paneled retreat where guests can enjoy sophisticated cocktails and snack on elevated bar fare by a carved stone fireplace.
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Work with General Manager, Executive Chef and Director of Sales to manage event budgets, ensuring profitability and cost efficiency. Collaborate with Director of Sales, General Manager, Marketing and Operations to expand restaurant event sales network.
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Interact regularly with and receive feedback from the Executive Chef, Heirloom Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Partner with the Executive Chef and the Director of Food & Beverage to establish menus with consideration for special dietary needs, products, and pricing strategies that effectively balance event budget with host/guest satisfaction.
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We are seeking a talented and experienced Culinary Director to join our team and help elevate our culinary offerings to new heights but open to an Executive Chef or Executive Sous Chef looking to grow.
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Collaborates with the Hotel Inventory Manager, Provision Master, Food and Beverage Director, and Executive Chef to identify suitable ports for local purchasing as appropriate and order provisions for upcoming cruises and significant events.
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They will work closely with the Somms and Wine Director on maintaining and educating on the wine program. POSITION SUMMARY: The Bar Manager is responsible for creating and implementing a cocktail menu that fits the atmosphere of Gjelina and compliments food menus under the leadership of the General Manager and the Chef de Cuisine.
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Reporting to the Culinary Director, the Executive Sous Chef is responsible for daily production and the execution of events and culinary operations. The Executive Sous Chef manages and supervises the team of cooks ensuring that company standards are met.
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Maintain all QA and safety standards in all operations, holding unit level operators accountable for deliverable resultsWhat we look for in a great candidate Culinary Arts Degree from a recognized Culinary school (i.e. CIA, Johnson and Wales) or equivalent experience Five+ years of progressive multi unit food and beverage production management experience as an Executive Chef or higher.
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Participate in weekly meetings with the Culinary Director to review operations, goals and planning. The Bowery Group is proud to list accolades such as James Beard Nominee for Outstanding Restaurateur 2022, Best Chef Greater New York 2022, New York's Top 10 New Restaurants of 2021 in the New York Times, as well as multiple write ups of our restaurants in various publications.
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The Chef de Cuisine/ Commissary Director will work hand-in-hand with Proper Foods Executive Chef to manage our central commissary kitchen in Brooklyn. Chef de Cuisine/ Commissary Director, New York.
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O Execute Menu by following recipes provided by Culinary director. A chef de cuisine works side by side with the GM to make their store a successful location. o Execute the menu items as designed by executive chef and as shown in workshops.
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Reports to: Culinary Director. Minimum of 2-3 years of experience in a Sous Chef position or higher with experience in fine dining. The role will work closely with the Property Chef to execute HAPPIER's Culinary vision and food concept.
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Job SummaryAs a Chef Manager/Production Manager III, you will be responsible for assisting the Director of Dining Services with the overall success of the food service operation. Job SummaryAs a Chef Manager/Production Manager III, you will be responsible for assisting the Director of Dining Services with the overall success of the food service operation.
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Work with the Food and Beverage Director and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. The Chef de Cuisine is responsible for the day to day operations and staffing for the kitchen and dining venues in the community.
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chef director jobs in Bronx, NY
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