Supervising Chef, Restaurant Services & Executive Dining Rooms - Nyc

Working as a Supervising Chef, you will support the Restaurant Services and Executive Dining Rooms of Restaurant Associates premier accounts in NYC. This position oversees multiple accounts with daily operations, is a part of the regions strategic growth initiatives and ensures that our culinary services are consistent with our standards of excellence. This position requires:

• Flexibility in scheduling. While much of this work is completed during daytime hours Monday-Friday, nights/weekends/ and holidays are required, as needed.
• Up to 40% local travel
• Proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.

Key Responsibilities:

• Develops and implements operational plans and systems to ensure that all contractual obligations are met
• Assists in implementing corporate and regional programs based on Company and Regulatory standards
• Provides training programs to ensure consistent, high quality food
• Develops Culinary Support Team within Region
• Provides on-going training to Regional Directors of Operations in the area of food quality, presentation and purchasing compliance
• Assists in roll-out of new products or programs as required
• Provides direction to Region Team to assure compliance with all Company purchasing programs and initiatives
• Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadline
• Visits units and completes reports in a timely manner (within 7 business days of actual unit visit)
• Manages budget in a fiscally responsible manner
• Performs other duties that may be assigned

Preferred Qualifications:

• Bachelor's Degree in Culinary Arts or Associates degree in Culinary Arts Degree with seven years progressive food service management experience.  Extensive experience may be substituted for a degree
• Minimum of five years of progressive BOH food service management experience required
• Minimum of two years BOH food service management experience in a multi-unit setting required
• Minimum of three years healthcare experience depending upon formal degree and training, highly desirable
• Minimum of three years P&L experience in management capacity
• Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume
• Must be hands-on manager
• CEC (Certified Executive Chef) preferred
• Must be experienced with computers to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in patient/resident satisfaction programs/activities 
• ServSafe certified required
• Certified Dietary Manager (CDM) certification desirable