BRIDGETON
Join to apply for the
Executive Chef
role at
BRIDGETON
This range is provided by BRIDGETON. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $100,000.00/yr - $110,000.00/yr
About Our Company Walker Hotel Tribeca is inspired by creative expression and immersive experience, curiously shaped by its rich history and eclectic community. Adorned by handsome cobblestoned streets and lined by world renowned cafes and bars, Walker Hotel Tribeca is fellow to a multitude of historic warehouses turned lofts - and the brilliant minds of innovative artists and independent film makers.
About The Role As the Executive Chef, you oversee the daily culinary operations of the restaurant and hotel kitchens. You are skilled in menu creation with a broad range of culinary styles, including American and traditional bistro-style food. You are directly responsible for developing menus, supervising kitchen staff, and ensuring that high-quality food is prepared and served in a timely and efficient manner. You manage the kitchen and its staff, including overseeing and training employees, creating and planning menus, and managing the culinary budget.
Essential Duties
Able to manage food costs, order necessary supplies and ensure all kitchen operations comply with health and safety regulations.
Develop menus and oversee the preparation and presentation of all food and beverage items.
Supervise and manage the kitchen staff, including hiring, training, scheduling, and performance evaluations.
Able to always communicate respectfully with kitchen staff and management, ensuring a kind and safe work environment.
Able to show advanced knowledge of the principles and practices within the food and beverage industry.
Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces).
Follow recipes, portion controls, and presentation specifications as set by the restaurant.
Able to work with commercial kitchen equipment and utilities.
Able to exert well‑paced mobility for most of the day, including standing, walking, bending, and squatting.
Able to use repetitive hand and body motions such as grasping, writing, typing, listening, hearing, and visual acuity.
Able to lift up to 25 pounds or more with frequent lifting and/or carrying of objects.
Ability to walk, including climbing stairs, ladders, stand to a significant degree, kneel, reach, bend, handle machinery, lift, feel, talk, hear, and see.
Ability to work in a kitchen for duration of shift.
Specific Requirements of the Role
Direct and oversee all culinary operations, including production of all meals, food quality and presentation, compliance with all safety and sanitation standards, team member performance, implementation of policies and procedures, and cost controls and profitability.
Create and implement new menus and individual menu items based on seasonal changes, current food trends and guest demand.
Collaborate with the front‑of‑house staff to ensure a smooth and seamless dining experience for customers.
Perform general management duties including systems management, budget and forecasting, report generation, department management, and meeting participation and facilitation.
Ability to maintain strict food safety and sanitation standards.
Hire, train, develop, and assess employees.
Perform additional duties as assigned.
Qualifications
3 years’ experience of hands‑on kitchen management in restaurant or hotel food and beverage required.
Ability to work in a fast‑paced, high‑pressure environment.
2 years of culinary education; degree/diploma in Culinary Arts or an equivalent combination of education and experience.
Excellent culinary skills, with a thorough knowledge of various cooking methods, ingredients and equipment.
Knowledgeable in menu planning and execution, purchasing, managing inventory, controlling food and labor costs, and upholding sanitation regulations.
Working knowledge of Microsoft Office, including Excel and Outlook.
The Company is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: Company is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at Company are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. Company will not tolerate discrimination or harassment based on any of these characteristics and encourages applicants of all ages.
More detail about Bridgeton Holdings, please visit https://culinaryagents.com/entities/179811-Bridgeton-Holdings
Seniority level
Executive
Employment type
Full‑time
Job function
Production
Referrals increase your chances of interviewing at BRIDGETON by 2x
Get notified about new Executive Chef jobs in
New York, NY .
#J-18808-Ljbffr
Executive Chef
role at
BRIDGETON
This range is provided by BRIDGETON. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $100,000.00/yr - $110,000.00/yr
About Our Company Walker Hotel Tribeca is inspired by creative expression and immersive experience, curiously shaped by its rich history and eclectic community. Adorned by handsome cobblestoned streets and lined by world renowned cafes and bars, Walker Hotel Tribeca is fellow to a multitude of historic warehouses turned lofts - and the brilliant minds of innovative artists and independent film makers.
About The Role As the Executive Chef, you oversee the daily culinary operations of the restaurant and hotel kitchens. You are skilled in menu creation with a broad range of culinary styles, including American and traditional bistro-style food. You are directly responsible for developing menus, supervising kitchen staff, and ensuring that high-quality food is prepared and served in a timely and efficient manner. You manage the kitchen and its staff, including overseeing and training employees, creating and planning menus, and managing the culinary budget.
Essential Duties
Able to manage food costs, order necessary supplies and ensure all kitchen operations comply with health and safety regulations.
Develop menus and oversee the preparation and presentation of all food and beverage items.
Supervise and manage the kitchen staff, including hiring, training, scheduling, and performance evaluations.
Able to always communicate respectfully with kitchen staff and management, ensuring a kind and safe work environment.
Able to show advanced knowledge of the principles and practices within the food and beverage industry.
Prepare food for service (e.g.: chopping vegetables, butchering meat, or preparing sauces).
Follow recipes, portion controls, and presentation specifications as set by the restaurant.
Able to work with commercial kitchen equipment and utilities.
Able to exert well‑paced mobility for most of the day, including standing, walking, bending, and squatting.
Able to use repetitive hand and body motions such as grasping, writing, typing, listening, hearing, and visual acuity.
Able to lift up to 25 pounds or more with frequent lifting and/or carrying of objects.
Ability to walk, including climbing stairs, ladders, stand to a significant degree, kneel, reach, bend, handle machinery, lift, feel, talk, hear, and see.
Ability to work in a kitchen for duration of shift.
Specific Requirements of the Role
Direct and oversee all culinary operations, including production of all meals, food quality and presentation, compliance with all safety and sanitation standards, team member performance, implementation of policies and procedures, and cost controls and profitability.
Create and implement new menus and individual menu items based on seasonal changes, current food trends and guest demand.
Collaborate with the front‑of‑house staff to ensure a smooth and seamless dining experience for customers.
Perform general management duties including systems management, budget and forecasting, report generation, department management, and meeting participation and facilitation.
Ability to maintain strict food safety and sanitation standards.
Hire, train, develop, and assess employees.
Perform additional duties as assigned.
Qualifications
3 years’ experience of hands‑on kitchen management in restaurant or hotel food and beverage required.
Ability to work in a fast‑paced, high‑pressure environment.
2 years of culinary education; degree/diploma in Culinary Arts or an equivalent combination of education and experience.
Excellent culinary skills, with a thorough knowledge of various cooking methods, ingredients and equipment.
Knowledgeable in menu planning and execution, purchasing, managing inventory, controlling food and labor costs, and upholding sanitation regulations.
Working knowledge of Microsoft Office, including Excel and Outlook.
The Company is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: Company is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at Company are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. Company will not tolerate discrimination or harassment based on any of these characteristics and encourages applicants of all ages.
More detail about Bridgeton Holdings, please visit https://culinaryagents.com/entities/179811-Bridgeton-Holdings
Seniority level
Executive
Employment type
Full‑time
Job function
Production
Referrals increase your chances of interviewing at BRIDGETON by 2x
Get notified about new Executive Chef jobs in
New York, NY .
#J-18808-Ljbffr