Executive Chef - Hospitality HQ LLC : Job Details

Hospitality HQ (HHQ) is a creative consulting and management group offering bespoke solutions for culinary-driven concepts across the United States. Helmed by award-winning chef, restaurateur, TV personality, and cookbook author Akhtar Nawab, HHQ's dynamic and comprehensive team prioritizes high-quality service at all levels, producing systems and marketing for food and beverage concepts that consistently optimize the guest experience.

Our latest project, located in Times Square, will be a multi outlet culinary destination inside an immersive gaming experience. We are looking for an Executive Chef with experience managing a range of concepts and large teams.

Job Description:

The Executive Chef is responsible for the daily operations for the Back of House in all outlets. This includes all management of kitchen staff and associated labor costs; the supervision of food execution, quality, and cost control; and the maintenance and sanitation of all Back of House related spaces and equipment. The Executive Chef is expected to lead by example with a professional attitude, positive communication, and attention to detail to help create a successful and positive work environment.

Duties and Responsibilities:

Staffing:

• All scheduling and proper staffing for BOH roles in all outlets, while managing labor cost below the budgeted amount
• Monitors payroll on a daily basis in all outlets and makes proactive adjustments to staff schedules based on business levels
• Managing all administrative duties for BOH employees including onboarding, payroll, PTO, disciplinary forms, incident forms, and any communication with HR
• Training, mentorship, and support for all kitchen staff to ensure the creation of the best possible product and environment; this includes coaching and disciplinary action where needed
• Developing all staff to promote internal growth within the team

Food Production:

• Maintaining organized and efficient kitchens in all outlets with the use and dispersal of daily prep lists, clean and organized menu books, and production schedules planned to meet demand
• Ensuring food quality and standard is consistently maintained at the highest level with preservice line checks, daily product checks in the walk in and dry goods spaces, and tasting ingredients and plates during service
• Prepare all food according to DOH Guidelines; ensuring that all team members are educated on these guidelines and are consistently held accountable by management.
• Hold teams accountable to following all recipes and presentation specifics, including but not limited to: standard portion sizes, cooking methods, quality standards & ingredients
• Leading the teams during service through efficient and accurate expediting, and through good line cooking technique and execution
• Assists in food prep assignments and/or cooking during peak periods as needed
• Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period
• Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed
• Continuously provide support to all kitchen staff and actively participate in line stations as needed but not limited to daily cooking, cleaning and organization
• Working with the Chef CEO and Culinary Director to develop inventive, seasonal menus, staying on top of current dining trends
• Sourcing and cultivating relationships with vendors to find the best product at the most competitive price
• Controlling ordering, tracking inventory, and minimizing waste to keep food cost below the budgeted amount
• Monitoring price fluctuations to ensure food is costed accurately
• Staying ahead of holiday menus, special menus, and off site events with proper planning, and submitted and tested menu items

Facilities:

• Overseeing that all BOH spaces are Health Department compliant
• Ensure team is trained properly and understands/adheres to the correct procedure to maintain, clean and stock the prep area, storage area, individual station, kitchen and walk-ins according to all DOH safety and sanitation standards

• Properly training all staff to work in a manner compliant with Health Department regulations
• Monitoring the state of all kitchen related equipment, noting repairs where needed and contacting the proper vendor when necessary
• Maintain and properly use all kitchen equipment and ensure that all Sous Chefs and hourly team members are properly educated on use of all equipment
• Hold teams accountable to set up/break down of kitchens
• Maintains inventory of all smallwares related to BOH quarterly

Managerial:

• Keeping an open line of communication with ownership on any issues or challenges while working on active solutions
• Maintaining a relationship with the FOH to provide seamless service in all dining rooms
• Regularly attending preshifts and manager meetings to represent the BOH, and accurately inform FOH about food items and service notes
• Educate staff on all aspects of food menu & culinary procedures through tastings and staff presentation
• Keeping up to date food descriptions and allergy notes to maintain an educated FOH
• Grows teams of people who exemplify our culture and values
• Completes required daily financial tools and reports
• Driving Food & Hospitality Standards and ensuring the excellence of the culinary program provided by the entire team

Other Qualifications

Relevant Knowledge, Skills, & Ability:

• 10+ years prior culinary leadership experience in similar high volume and multi-outlet operations
• Excellent working knowledge of various styles and types of cuisine
• Proficient knowledge of systems and processes in restaurant management
• Strong financial acumen
• Ability to lead and empower a team
• Ability to demonstrate discretion and leadership in complex employee relations matters
• Ability to embody, teach, and inspire our values

Education/Experience:

• Culinary Degree Preferred but not Required.

Work Environment:

• Involves sitting, walking and standing throughout most of the day
• Must be able to maneuver to all areas of the kitchen, including food and beverage areas]
• Able to lift 50+ pounds
• Must be able to use Microsoft excel and word or the google versions of the same platforms.
• Respond to texts and emails in a timely manner within 4 hours

Language

• English fluency and Spanish preferred

Job Type: Full-time

Pay: $110,000 - $120,000 per year

Benefits:

• Health Insurance
• Paid time off

Ability to commute/relocate:

• New York, NY: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person