The Kimpton

Join the team behind four bespoke, destination restaurant and bar concepts at the Kimpton Era: Amasa, a street-level Latin Restaurant & Taqueria; Bar Rocco, an upscale NY Brasserie; The Parlor, an all-day coffee and cocktail lounge; and The Jade Rabbit, an Asian izakaya with 360-degree views of Rockefeller Center and Radio City

Summary:

As the Executive Chef, you are responsible for the successful management of a restaurant’s kitchen. Their duties include working closely with Apicii’s Culinary Director on recipe adherence and execution, managing restaurant staff and organizing financial budgets.

Responsibilities:

● Ensuring promptness, freshness, and quality of dishes.

● Designing new recipes, planning menus, and selecting plate presentations.

● Reviewing staffing levels to meet service, operational, and financial objectives.

● Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

● Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

● Implementing hygiene policies and examining equipment for cleanliness.

● Setting and monitoring performance standards for staff.

● Obtaining feedback on food and service quality, and handling customer problems and complaints.

Must Haves:

The ideal candidate must have previous experience as either an Executive Chef or CDC in a high-volume upscale restaurant. This person must also have dedication to culinary excellence, team success, and growth. A full understanding of administrative tasks including inventory, purchasing and scheduling is required.