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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $115,000.00 - $125,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k)
Paid Time Off
Learning and Development Programs
MOstay program
Job Description
Mandarin Oriental New York is a prestigious luxury hotel located in the heart of Manhattan, known for its stunning fusion of modern design and stylish oriental flair. Featuring 244 elegant guestrooms and suites with breath-taking views of Manhattan and Five-Star hospitality, this hotel offers luxurious amenities such as the MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline, a 14,500 square-foot Five-Star Mandarin Oriental Spa, and a state-of-the-art fitness center with a 75-foot lap pool. The property also boasts premium meeting and event spaces, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park.... Show More
Job Requirements
- Minimum of five years in the luxury hotel culinary business
- Minimum of three years management experience overseeing luxury culinary offerings in a senior management role
- Possess a good written and verbal command of the English language
- 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
- Extensive knowledge of kitchen equipment
- Working knowledge of mathematics for recipes, ordering, and financial research purposes
- Working knowledge of computers and basic software
- Work well under high stress conditions
- Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience
Job Qualifications
- Minimum of five years in the luxury hotel culinary business
- Minimum of three years management experience overseeing luxury culinary offerings in a senior management role
- Good written and verbal command of the English language
- Previous experience in a unionized environment with knowledge of IWA and local labor laws preferred
- Strong understanding of food inventory, ordering, and cost control measures to optimize resource utilization and minimize waste
- Extensive knowledge of kitchen equipment
- Working knowledge of mathematics for recipes, ordering, and financial research purposes
- Working knowledge of computers and basic software
- Ability to work well under high stress conditions
- Ability to dictate responsibility, pay attention to detail, handle multiple tasks, and show high level of patience
Job Duties
- Work with Executive Chef and assist and help coordinate all menu planning and implementation
- Prepare in accordance with quality, availability, and seasonality and ensure market lists are completed on a daily and weekly basis
- Coordinate large events and functions, ensure food standards and presentation are maintained and improved, organize food production in a cost-effective and hygienic manner
- Generate weekly schedules for all culinary colleagues, assist in recruitment, training, and discipline of kitchen staff, constantly strive to improve operating procedures, find methods of reducing costs without affecting service or product quality
- Control and be accountable for achieving both food and labor cost goals
- Assist the Purchasing Department with the purchase of all food items and kitchen equipment
- Develop, implement and monitor Safe and Sound Procedures and FLHSS standards
- Review payroll, forecast, and budget to ensure compliance
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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