Reports to: Vice President of Operations
FLSA Classification: Exempt
About the Company: M&G is a boutique catering company based in the East Village. We create vibrant, produce-driven, beautifully simplistic food with a focus on innovative and sustainable ways of presentation. We are the industry leaders in our field and work with the top brands, media agencies and companies in NYC and are looking to expand into our next stage of business with the right management team.
Job Summary: The Executive Chef of M&G Foodstuff works side-by-side with the Sales Team, Operations Manager and M&G Ownership to manage and oversee all culinary operations for M&G. This individual knows the importance of quality, has a real depth of knowledge and understanding when it comes to flavor profiles and ingredients and is inspired to continue learning. They are accountable for the financial and cultural health of the culinary aspects of the businesses as well as hiring and training a high performance team, and the overall quality of hospitality, service, food and beverage. They work closely with the rest of the leadership team and kitchen staff to ensure that the highest standards are upheld in the aforementioned areas.
OFF PREMISE EVENT EXPERIENCE IS A MUST
Core Tasks and Key Responsibilities
Culinary & Operations
Drive food & hospitality standards and ensuring the excellence of the culinary program provided by the entire team
Create and manage the R&D and implementation of all seasonal menu items for both drop off catering and event catering, in line with the company’s food ethos and creative direction.
Coordinate with the Sales team to develop custom menus as necessary
Continuously provide support to all kitchen staff and actively participate in line stations as needed
Assists in food prep assignments and/or cooking during peak periods as needed
Taste all food via line checks each shift and train the staff to do the same
Maintain the excellence of the physical plant by working with the management team to address R&M issues in a timely and cost-effective manner
Own recipe development and assist in menu pricing when appropriate
Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards & ingredients)
Keep the recipe book up to date and available to the team and in readable and good condition
Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period
Accountable to ordering and maintaining the appropriate amount of product in house
Maintain and properly use all kitchen equipment and ensure that all kitchen team members are properly educated on use of all equipment
Prepare all food according to Serve Safe Guidelines; ensuring that all team members are educated on these guidelines and are consistently held accountable by management.
Ensure that team handle, store and rotate all products properly and are consistently educated on proper protocols.
Effectively open and close commissary kitchen
Ensure excellent maintenance and cleanliness of the business room at all times
Leadership & Staff Management
Grows team of people who exemplify our culture and values
Embrace specific performance, cultural, guest and financial objectives for their team and holds them accountable to specific KPIs
Lead the entire management team in compliance with the entire Health Department code
Hold team accountable to set up/break down of kitchen on a daily basis
Educate staff on all aspects of culinary procedures through tastings and staff presentation
Assist in scheduling kitchen trails and execute hiring and training new hires team according to standards for hospitality and culinary excellence.
Maintain effective & timely communication to all FOH/BOH and team members.
Remain current and compliant with the correct HR practices and policies
Manage scheduling of BOH employees
Provide continuous training and leadership to develop and grow team
Hold employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary
Train staff to follow all recipes and methods
Financial Performance & Administrative Tasks
Monitor payroll on a weekly basis and makes proactive adjustments to staff schedules based on business levels
Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed
Use sound judgment to make decisions that are best for both the short term and long-term health of the business
Complete all assigned administrative requirements accurately and on time
Meet or exceed budget for COG’s through effective purchasing and product maintenance
Hours: Full time – generally 6am to 4pm Monday to Friday. Occasional weekend work will be expected and hours may vary slightly depending on the week.
Other Qualifications
Relevant Knowledge, Skills, & Ability:
5+ years prior culinary leadership experience
Excellent working knowledge of various styles and types of cuisine
Proficient knowledge of systems and processes in catering and comissary management
Strong financial acumen
Ability to lead and empower a team
Ability to demonstrate discretion and leadership in complex employee relations matters
Ability to embody, teach, and inspire our values
Must be able to taste and differentiate between flavors and aromas
Education/Experience:
Bachelor degree preferred
Work Environment:
Involves sitting, walking and standing throughout most of the day
Must be able to maneuver to all areas of the kitchen, including food and beverage areas
Must be able to lift at least 50 pounds
Language
English fluency and Spanish preferred
