Sr. Manger, Executive Chef
On-site · New York City, New York, United States
Job Summary
Executive Chef role at Bloomingdale’s flagship properties leading culinary operations, directing the culinary and management philosophy, and guiding staff to achieve objectives in sales, cost containment, employee retention, cleanliness, and sanitation. Responsibilities include planning and executing daily service efficiencies, developing and overseeing menus across restaurant concepts, overseeing BOH operations (procurement, inventory, waste, food cost), ensuring compliance with the New York Department of Health, managing vendor relationships and costs, mentoring BOH/FOH staff, food safety compliance, onboarding and training materials, and leading culinary operations for on-site events in collaboration with Restaurant and Events Managers. Requires a Bachelor’s degree (or culinary diploma), safe food handling certification, 5+ years of direct experience, prior sous-chef or event-chef experience, strong culinary knowledge, ability to work under pressure, exceptional attention to detail, and collaborative team mindset.
Required Qualifications
- Bachelor's Degree from a 4-year college or university AND/OR Diploma from Culinary School
- Safe food handling certification is required
- 5+ years of direct experience
- Previous experience as a Sous Chef/Event Chef or similar role in restaurant or catering setting
- Strong knowledge of culinary techniques and food preparation
- Ability to work well under pressure in a fast-paced environment
- Excellent attention to detail and organizational skills
- Knowledge of food safety regulations and best practices
- Ability to work collaboratively as part of a team
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