Executive Chef

The Group

 

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most luxurious hotels, resorts and residences. Having grown from its Asian roots into a global brand, the Group now operates 39 hotels and six residences in 23 countries and territories, with each property reflecting the Group’s oriental heritage and unique sense of place. Mandarin Oriental has a strong pipeline of hotels and residences under development and is a member of the Jardine Matheson Group. 

 

 

The Hotel

 

A stunning fusion of modern design with stylish oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites — all with breath-taking views of Manhattan and Five-Star hospitality. Luxurious amenities include MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline; a 14,500 square-foot Five-Star Mandarin Oriental Spa ; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park. Located in Columbus Circle’s Deutsche Bank Center, Mandarin Oriental, New York is in an idyllic location just steps away from world-class dining, shopping and entertainment, including the Broadway Theater District, Lincoln Center, Central Park, Jazz at Lincoln Center and the shops of Columbus Circle.

 

Scope of Position

The Executive Chef is responsible for the entire culinary operation of the hotel, including but not limited to the planning, and implementation of menu offerings at the MO Lounge and Gallery, In-Room Dining, Banquets, and Pastry, and will oversee the production, presentation, and successful execution of all menu items. The Executive Chef will ensure the highest standards for kitchen, and BOH cleanliness and ensure all culinary and BOH colleagues follow all Health Department Guidelines to ensure proper food handling, storage, and sanitation.  

 

Organizational Structure

 

The Executive Chef will report directly to the Hotel Manager. The functional leadership positions of Executive Sous Chef, Executive Pastry Chef, and Executive Steward will report directly to the Executive Chef.

 

Essential Duties and Responsibilities:

• Leadership and Development:
• Take full ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs.
• Plan, coordinate and supervise all menu planning and implementation.
• Conduct regular staff meetings, trainings, and workshops to enhance culinary skills, knowledge, and service standards.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
• Business and Strategic Planning:
• Develop and implement a comprehensive culinary strategy aligned with the hotel’s overall goals and guest expectations.
• Be creative and innovative with the ability to think outside the box and approach all issues with a completely fresh approach.
• Stay current with local hotel luxury industry trends and market demands to enhance the hotel’s culinary offerings and maintain a competitive edge.

• Operational and Financial Management:
• Oversee the day-to-day culinary offerings of all food and beverage outlets, including MO Lounge and the Gallery, IRD, and Banquets.
• Monitor and maintain high standards of service, cleanliness, and presentation in all F&B back of house areas.
• Prepare necessary data for applicable parts of the Food and Beverage budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met.
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, inventory. Assist the Purchasing Department with the purchase of all food related items and kitchen equipment.

• Review and approve culinary and stewarding departmental payroll to ensure they are in line with budget and goals.
• Plan and assist with pricing of menus for all food outlets in the hotel, for special occasions and events.
• Review regular inventory processes to assist in the management of the kitchen and the financial performance of the operation.
• Maintain strong relationships with local vendors and identify new vendors to ensure the best prices for the best quality products.

 

• Menu Development:
• Work closely with Food and Beverage Director and other leaders to develop and execute creative and diverse menus that align with our culinary vision and regularly update innovative and diverse menus for breakfast, lunch, dinner, and afternoon tea that cater to the preferences and dietary needs of guests and customers, ensuring menus reflect local industry and competitive market trends.

• Maintain high standards of food quality, presentation, and taste through regular recipe development, testing, and refinement.
• Stay up to date with current food trends, techniques, and industry developments to incorporate fresh ideas into our culinary offerings.
• Ensure menu offerings and pricing are competitive and reflect the quality and standards expected of Mandarin Oriental Hotel Group

 

• Quality Management:

• • Ensure food standards and presentation are maintained and always improved.

• Enforce Forbes and LQA standards and ensure colleagues are performing to those standards.
• Develop quality improvement plans based on guest and customer feedback, internal audits, LQA and Forbes audits and to address guest and customer feedback.
• Ensure colleagues continuously review and discuss guest and customer feedback and ensure teams is accountable. 
• Banquet and Event Planning and Execution:
• Collaborate with the Food and Beverage Director and Catering Teams to coordinate the execution of private events, weddings, and other special occasions, ensuring all events meet MOHG standards for service and quality.
• Sales & Marketing:
• Collaborate with Sales and Marketing on special initiatives and promotional events ensuring maximum traction and exposure.
• Promote menu offerings at the hotel to internal and external customers.

• Compliance and Safety:
• Conduct regular inspections of food preparation areas, equipment, and storage areas to ensure cleanliness, organization, to ensure compliance with health and safety regulations, as well as food handling and sanitation standards.
• Manage the FLHSS process as it relates to all Culinary and Stewarding

 

NOTE: The above is not an all-inclusive list of job duties and responsibilities. Mandarin Oriental, New York reserves the right to add, delete, change or modify the job duties and responsibilities described in this job description at its discretion with notice.

 

 

Minimum Qualifications:

• Minimum of 10 years in the luxury hotel culinary business
• Minimum of Five years Management Experience as a Restaurant Chef, Executive Sous Chef Or Executive Chef.

• Previous experience in a Unionized environment with a strong understanding of the IWA and local labor laws is highly preferred.
• Strong Understanding of food inventory, ordering, and cost control measures to optimize resource utilization and minimize waste.
• Must have strong established vendor relationships and ability to develop new relationships as necessary to meet the demands of the operation.
• Must have strong attention to detail and approach all issues with a fresh perspective.
• Must be able to work a flexible schedule including nights, weekends, and holidays.
• Ability to clearly and pleasantly communicate with guests, customers, and all colleagues, both in person and on the telephone.
• Proficient computer knowledge of Microsoft Word, Excel, Power Point, and POS systems.

 

Salary : $150,000 to $177,000/ yearly

Advertised: 14 Mar 2024 Eastern Daylight Time
Applications close: