Maple & Ash NY - Executive Chef

NYC, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $110,000.00 - $130,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Continuing education opportunities

Travel opportunities

Job Description

Maple Hospitality Group is a distinguished hospitality company recognized for its commitment to culinary excellence and exceptional service. Led by the acclaimed restaurateur Jim Lasky and the two-Michelin-starred Chef Danny Grant, the group has established itself as a leader in the fine dining industry. Known for groundbreaking approaches and innovative cuisine, Maple Hospitality Group is dedicated to creating iconic dining destinations that impress guests and set new standards in hospitality. Currently expanding across key US cities including Chicago, Scottsdale, Dallas, and Miami, the group offers its team members vibrant opportunities for career growth, travel, and continuing education within the hospitality... Show More

Job Requirements

Ability to stoop, reach, bend, climb, walk
forward bend of head/neck for countertop activities
repetitive upper extremity movements
grasp bilaterally
fine motor coordination
repetitive lifting
ability to move equipment and/or product up to 25 lbs
complete position requirements in a hot, noisy, fast paced environment
ability to handle a variety of equipment safely
must be able to be stationary for extended periods of time

Job Qualifications

3 plus years of management experience
high end level restaurant experience
strong written and verbal communication skills
strong passion and dedication to food, beverage and hospitality
polished, professional and energetic approach to management
ability to work well in a systems driven environment
ability to support, lead and motivate staff
ensure kitchen hygiene and food safety standards are met
ability to be adaptable and abide by the policies and values of the company
attention to detail and commitment to quality

Job Duties

Manage all sous chefs
maintain food and labor costs
maintain a friendly, caring and professional demeanor at all times in a fast paced environment
run the line and ensure quality service
daily food purchasing, inventory and prep production
communicate regularly with the Director of Operations and Ownership to influence the strategy for the F and B operation in the short and long term
prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually
collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases to ensure operational costs are kept within the forecasted budget
achieve budgeted revenues, control costs including labor, food, maintenance and maximize profitability related to the operations
participate and advise with recruiting, hiring and training and provide career development for all staff members
provide leadership and feedback to CDC and Sous Chefs and conduct performance reviews to direct reports
prep work and maintenance of quality standards
communicate clearly with managers, kitchen and front of house staff
schedule, mentor and manage line cooks, prep cooks and dish staff
menu development and creation of daily specials
maintain and stay up to date on procedures and regulations
other special projects or tasks as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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