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Executive Chef
Summary
Executive Chef
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | 60 Furman St, Brooklyn, NY 11201, USA |
| Category | Hotel |
| Cuisine | American |
Executive Chef
Description
EXECUTIVE CHEF (16-0256)
POSITION OVERVIEW
Set the vision and provide leadership and direction to drive guest and team member engagement, achieve operational and financial excellence and uphold brand standards ensuring quality, consistency and production of the Culinary & Stewarding operations of the hotel. The Executive Chef is responsible for oversight of all Culinary and Stewarding operations in the Café, In-Room Dining, and Banquet departments and is responsible for managing relationships with outsourced Restaurant and Bar culinary partners.
QUALIFICATIONS & SKILLS
REQUIRED:
• A post-secondary diploma or degree in a field of study related to this profession; 4 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed culinary knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in Culinary financial aspects
• Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
• Excellent verbal and written communication skills.
• Flexibility to meet the demands of a 24-hour operation.
PREFERRED:
• Prior experience in a quality luxury hotel or restaurant brand; specifically in Culinary.
• Prior culinary experience in a banquet kitchen.
• Fluency in a second language other than English.
POSITION OVERVIEW
Set the vision and provide leadership and direction to drive guest and team member engagement, achieve operational and financial excellence and uphold brand standards ensuring quality, consistency and production of the Culinary & Stewarding operations of the hotel. The Executive Chef is responsible for oversight of all Culinary and Stewarding operations in the Café, In-Room Dining, and Banquet departments and is responsible for managing relationships with outsourced Restaurant and Bar culinary partners.
QUALIFICATIONS & SKILLS
REQUIRED:
• A post-secondary diploma or degree in a field of study related to this profession; 4 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed culinary knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in Culinary financial aspects
• Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
• Excellent verbal and written communication skills.
• Flexibility to meet the demands of a 24-hour operation.
PREFERRED:
• Prior experience in a quality luxury hotel or restaurant brand; specifically in Culinary.
• Prior culinary experience in a banquet kitchen.
• Fluency in a second language other than English.
EXECUTIVE CHEF (16-0256)
POSITION OVERVIEW
Set the vision and provide leadership and direction to drive guest and team member engagement, achieve operational and financial excellence and uphold brand standards ensuring quality, consistency and production of the Culinary & Stewarding operations of the hotel. The Executive Chef is responsible for oversight of all Culinary and Stewarding operations in the Café, In-Room Dining, and Banquet departments and is responsible for managing relationships with outsourced Restaurant and Bar culinary partners.
QUALIFICATIONS & SKILLS
REQUIRED:
• A post-secondary diploma or degree in a field of study related to this profession; 4 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed culinary knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in Culinary financial aspects
• Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
• Excellent verbal and written communication skills.
• Flexibility to meet the demands of a 24-hour operation.
PREFERRED:
• Prior experience in a quality luxury hotel or restaurant brand; specifically in Culinary.
• Prior culinary experience in a banquet kitchen.
• Fluency in a second language other than English.
POSITION OVERVIEW
Set the vision and provide leadership and direction to drive guest and team member engagement, achieve operational and financial excellence and uphold brand standards ensuring quality, consistency and production of the Culinary & Stewarding operations of the hotel. The Executive Chef is responsible for oversight of all Culinary and Stewarding operations in the Café, In-Room Dining, and Banquet departments and is responsible for managing relationships with outsourced Restaurant and Bar culinary partners.
QUALIFICATIONS & SKILLS
REQUIRED:
• A post-secondary diploma or degree in a field of study related to this profession; 4 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed culinary knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.
• Experience successfully leading in a fast-paced environment and prioritizing demands.
• Strong interpersonal, team member relations and leadership abilities.
• Well versed in Culinary financial aspects
• Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.
• Ability to identify and solve problems.
• Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.
• Excellent verbal and written communication skills.
• Flexibility to meet the demands of a 24-hour operation.
PREFERRED:
• Prior experience in a quality luxury hotel or restaurant brand; specifically in Culinary.
• Prior culinary experience in a banquet kitchen.
• Fluency in a second language other than English.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
| Location | 60 Furman St, Brooklyn, NY 11201, USA |
| Category | Hotel |
| Cuisine | American |
Skills
Inventory Management
Staff Scheduling
Menu Development
Fluent in English
Culinary Degree/Training
By applying you confirm you have these skills.
1 Hotel Brooklyn Bridge
American
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 4 years of experience |
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60 Furman St, Brooklyn, NY 11201, USA