Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $87,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) retirement plan
Learning and Development Programs
Employee Discount Program
wellness programs
Job Description
Mandarin Oriental New York is part of the prestigious Mandarin Oriental Hotel Group, known worldwide for exceptional luxury hospitality services. The Group operates a collection of iconic hotels, resorts, and residences in prime global destinations, consistently recognized for blending Asian heritage with contemporary luxury. The New York property stands out as an elegant flagship location combining modern design with Oriental flair, boasting 244 luxurious guestrooms and suites that offer breathtaking views of Manhattan and Central Park. This property also features high-end amenities including the MO Lounge, an all-day dining restaurant with skyline views, a lavish 14,500 square-foot spa, a state-of-the-art... Show More
Job Requirements
- Minimum of 5 years in luxury hotel culinary
- Minimum of two years management experience in a high volume or fine dining establishment
- Experience in union environment coaching union colleagues
- Experience in multi-cultural cuisines
- Ability to work AM and PM shifts
Job Qualifications
- Minimum of 5 years in luxury hotel culinary
- Minimum of two years management experience in a high volume or fine dining establishment
- Experience in union environment coaching union colleagues
- Experience in multi-cultural cuisines
- Ability to work AM and PM shifts
Job Duties
- Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis
- Assist and help coordinate all menu planning and implementation
- Ensure food standards and presentation are maintained and always improved
- Organize food production in a cost effective and hygienic manner, weekly schedule generation for kitchen colleagues, assist in recruitment, training, coaching, and corrective actions 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, maintain and monitor Safe and Sound Procedures
- Develop Standard & Procedures
- Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal, control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc
- Lead training as it pertains to FLHSS
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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