Executive Chef
Mandarin Oriental New York
is looking for an Executive Chef to join our Culinary team.
Are
you a master of craft? Do you thrive in a team that succeeds together,
demonstrating integrity and respect while acting responsibly? Do you embrace
a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental Hotel Group is the award-winning owner
and operator of some of the most luxurious hotels, resorts and residences
located in prime destinations around the world, with a strong development
pipeline. Increasingly recognised for creating some of the world’s most
sought-after properties, the Group provides legendary service inspired by Asian
heritage whilst representing the very cutting-edge of luxury
experiences.
A stunning fusion of modern design with stylish
oriental flair,
target="_blank">Mandarin Oriental, New York features
href="http://www.mandarinoriental.com/newyork/accommodation/"
target="_blank">244 elegant guestrooms and suites — all with breath-taking
views of Manhattan and Five-Star hospitality.
Luxurious amenities include MO Lounge, all-day dining overlooking Central Park
and the Manhattan skyline; a 14,500 square-foot
href="http://www.mandarinoriental.com/newyork/luxury-spa/"
target="_blank">Five-Star Mandarin
href="http://www.mandarinoriental.com/newyork/luxury-spa/"
target="_blank">Oriental Spa; and a state-of-the-art fitness center with
a 75-foot lap pool.
In addition, there is premium meeting and event space, including a
href="http://www.mandarinoriental.com/newyork/hotel-venues/meeting-facilities/"
target="_blank">6,000 square-foot pillar-less ballroom with three walls
of windows overlooking Central Park.
About
the job
Based at the Mandarin Oriental New York within the Culinary
Department in New York City, the Executive Pastry The Executive Chef
is responsible for the entire culinary operation of the hotel, including but
not limited to the planning, and implementation of menu offerings at the MO
Lounge, In-Room Dining, Banquets, and Pastry, and will oversee the production,
presentation, and successful execution of all menu items. The Executive Chef
will ensure the highest standards for kitchen, and BOH cleanliness and ensure
all culinary and BOH colleagues follow all Health Department Guidelines
to ensure proper food handling, storage, and sanitation.
As
Executive Chef, you will be responsible for the following
duties:
- Leadership and Development:
- Take full
ownership of the culinary team; build trust with them by engaging, observing,
learning, and listening to their wisdom, experience, and needs. - Plan,
coordinate and supervise all menu planning and implementation. - Conduct
regular staff meetings, training, and workshops to enhance culinary skills,
knowledge, and service standards. - Be a focused and consistent evaluator
of personnel, ensuring that standards of conduct and delivery are met;
this includes oversight of high standards of appearance, hospitality, service,
and cleanliness of the kitchen facilities.
- Business
and Strategic Planning: - Develop and implement a comprehensive
culinary strategy aligned with the hotel’s overall goals and guest
expectations. - Be creative and innovative with the ability to think
outside the box and approach all issues with a completely fresh approach.
- Stay current with local hotel luxury industry trends and market demands
to enhance the hotel’s culinary offerings and maintain a competitive edge.
- Operational and Financial Management:
- Oversee
the day-to-day culinary offerings of all food and beverage outlets, including MO
Lounge, IRD, and Banquets. - Monitor and maintain high standards
of service, cleanliness, and presentation in all F&B back of house areas.
- Prepare necessary data for applicable parts of the Food and Beverage budget;
project annual food, labor, and other costs and monitor actual financial
results; take corrective action as necessary to help ensure that financial goals
are met. - Control food cost by maintaining food standards at reasonable
cost through liaison with the Purchasing Department to check prices, market
price fluctuation, quality, inventory. Assist the Purchasing Department with
the purchase of all food related items and kitchen equipment. - Review
and approve culinary and stewarding departmental payroll to ensure they are
in line with budget and goals. - Plan and assist with pricing menus
for all food outlets in the hotel, for special occasions and events.
- Review regular inventory processes to assist in the management of
the kitchen and the financial performance of the operation. - Maintain
strong relationships with local vendors and identify new vendors to ensure
the best prices for the best quality products.
- Menu
Development: - Work closely with Food and Beverage Director and other
leaders to develop and execute creative and diverse menus that align with our
culinary vision and regularly update innovative and diverse menus for breakfast,
lunch, dinner, and afternoon tea that cater to the preferences and dietary needs
of guests and customers, ensuring menus reflect local industry and competitive
market trends. - Maintain high standards of food quality, presentation,
and taste through regular recipe development, testing, and refinement.
- Stay up to date with current food trends, techniques, and industry
developments to incorporate fresh ideas into our culinary offerings.
- Ensure menu offerings and pricing are competitive and reflect the quality
and standards expected of Mandarin Oriental Hotel Group
Quality Management: - Ensure food standards and presentation
are maintained and always improved. - Enforce Forbes and LQA standards
and ensure colleagues are performing to those standards. - Develop
quality improvement plans based on guest and customer feedback, internal audits,
LQA and Forbes audits and to address guest and customer feedback.
- Ensure colleagues continuously review and discuss guest and customer
feedback and ensure teams is accountable.
- Banquet
and Event Planning and Execution:- Collaborate with the Food
and Beverage Director and Catering Teams to coordinate the execution of private
events, weddings, and other special occasions, ensuring all events meet MOHG
standards for service and quality.
- Sales &
Marketing: - Collaborate with Sales and Marketing on special
initiatives and promotional events ensuring maximum traction and exposure.
- Promote menu offerings at the hotel to internal and external customers.
- Compliance and Safety:
- Conduct regular
inspections of food preparation areas, equipment, and storage areas to ensure
cleanliness, organization, to ensure compliance with health and safety
regulations, as well as food handling and sanitation standards. - Manage
the FLHSS process as it relates to all Culinary and Stewarding
NOTE: The above is not an all-inclusive list of job duties
and responsibilities. Mandarin Oriental, New York reserves the right to add,
delete, change or modify the job duties and responsibilities described in
this job description at its discretion
As Executive
Chef, we expect from you:
- Minimum of 10 years in the luxury
hotel culinary business - Minimum of Five years Management Experience
as a Restaurant Chef, Executive Sous Chef or Executive Chef.
- Previous experience in a Unionized environment with a strong understanding
of the IWA and local labor laws is highly preferred. - Strong
Understanding of food inventory, ordering, and cost control measures to optimize
resource utilization and minimize waste. - Must have strong established
vendor relationships and ability to develop new relationships as necessary
to meet the demands of the operation. - Must have strong attention
to detail and approach all issues with a fresh perspective. - Must
be able to work a flexible schedule including nights, weekends,
and holidays. - Ability to clearly and pleasantly communicate
with guests, customers, and all colleagues, both in person and on
the telephone. - Proficient computer knowledge of Microsoft Word, Excel,
Power Point, and POS systems.
Physical
Requirements
- Stand/Walk 8 – 12 hours a day
- Sit 8 - 12
hours a day
Occasionally = 1/3 of the workday, frequently = 2/3
of the workday
- Lift or Carry 0-20 pounds frequently
- Lift
or Carry 21-50 pounds occasionally - Lift or Carry 51-100 pounds
occasionally - Bend frequently
- Squat frequently
- Kneel
occasionally - Climb occasionally
- Reach above shoulders
occasionally - Perform repetitive hand motions frequently
Other Physical Requirements
- Ability to stand
and work continuously in confined spaces for long periods of time
- Possess Sufficient dexterity to use all kitchen equipment
- Ability
to lift, bend, stoop, walk, push, and pull heavy equipment for long periods
of time - Ability to perform all duties in extreme temperature
ranges
Our commitment to you
- Learning & Development. Your success is our success.
We craft unique learning and development programmes for various stages in your
career so that you grow, continuously. - MOstay. When you work as hard
as our colleagues do, it’s important to take time off. As a member of
the #MOfamily, you can stay with us wherever you go in the world. The MOstay
programme offers complimentary nights and additionally attractive rates on rooms
for you and your loved ones. - Heath & Colleague Wellness. Finding
the right work-life balance is important.
Your wellbeing matters to us. A variety of health benefits and wellness
programmes are offered to all our colleagues, globally. - Retirement
Plans. When you show commitment to us, we reciprocate. We offer different
retirement plans depending on the length of your service and your role.
Salary and Benefits:
- Salary $185,000
to $200,000 yearly + Bonus eligible - A competitive benefits package,
including health, dental and vision, 401(K), etc
It
is Company policy to comply with the Americans with Disabilities Act, including
by providing reasonable accommodations that do not constitute an undue hardship
on the Company. Colleagues or candidates should direct requests
for accommodation to the Director of People and Culture.
We’re
Fans.
Are you?
