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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
retirement plans
Wellness programmes
Job Description
Mandarin Oriental, New York is part of the renowned Mandarin Oriental Hotel Group, an award-winning global owner and operator of luxury hotels, resorts, and residences located in some of the most desirable destinations worldwide. The Group is distinguished for offering impeccable service inspired by Asian heritage combined with the very pinnacle of contemporary luxury experiences. Mandarin Oriental, New York itself boasts a stunning architectural fusion of sleek modern design with sophisticated oriental influences, housing 244 exquisitely appointed guestrooms and suites. Each room provides breathtaking views of Manhattan, including the iconic Central Park, paired with five-star hospitality and luxurious amenities. These... Show More
Job Requirements
- Minimum of 5 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 5 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 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
- Coordination of large events and functions, ensure food standards and presentation are maintained and always improved, organize food production in a cost-effective and hygienic manner
- Weekly schedule generation for all culinary colleagues, assist in recruitment, training and discipline of all kitchen staff, constantly strive to improve operating procedures, find methods of reducing costs without affecting the level of service or product received by the guests
- Controlling and being accountable to the effort in achieving both food and labor cost goal
- 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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