Corporate Chef - Fast Casual

Corporate Chef – Fast Casual

Location: New York, NY

Salary: $80,000-120,000

The Client:

Our client is an established fast-casual concept with multiple locations in NYC. Their mission is to provide their customers with fresh products to fuel a healthy lifestyle. They use the best ingredients available and take pride in how they treat our customers, their people, and our planet.

The Role:

As Corporate Chef you will lead the training and ongoing support of all kitchen management and kitchen line employees to ensure menu items are executed with excellence at all times.

You will have the ability to adapt to the fluid needs of a business experiencing significant growth and apply their culinary and operational experience to our client’s landscape. This role requires collaboration across a diverse team, particularly among in-store management and ownership.

Daily Responsibilities:

• Rotating weekly schedule in stores (BOH support, QC and store presence) 4-5 days a week
• Create and maintain BOH SOPs including recipe maintenance
• Managing vendor relations
• Sourcing all food and beverages
• Overseeing food safety standards for the company
• Conducting product evaluations including yield studies, to improve product costing and portion control
• Innovation and development of the menu (minimum of 1 new item per month)
• Create, train and monitor BOH Certification for all managers and BOH employees (goal is for every BOH employee to be certified under DOC training)
• Leading, managing, guiding, inspiring and developing a team of in-restaurant team members and creating developmental programs for our kitchen operations to elevate their culinary, operational execution, and financial skillset

• Working one on one with Regional/Area Managers, General Managers, and store managers to ensure restaurants are executing at the highest level including food quality, ingredient quality, ticket times, recipe adherence, HAACP standards, facility organization and cleanliness

The Ideal Candidate:

• Previous experience in a Culinary Director overseeing a minimum of 15 locations
• Understands the East Coast market
• Expansion and new openings experience
• Proven career stability
• Strong communicator with experience on developing teams
• Savvy financially