Job description

NYC Hospitality Powerhouse In Good Company Hospitality is seeking an experienced Executive Chef for its venues located in the Refinery Hotel. In Good Company Hospitality Owns and operates multiple venues in NYC including Refinery Rooftop, Parker & Quinn, Park Avenue Tavern, Trademark Taste & Grind and The Wilson.

The Executive Chef is responsible for all the day-to-day operations of the restaurant including
but not limited to: production, staff, and brand quality, while maintaining a friendly and
enjoyable work environment. Experience cooking high quality New American food is preferred.

DUTIES & RESPONSIBILITIES
•Possesses skills necessary for calculating, communicating, completing food inventories and for
retrieving information as needed.
•Understands and has experience managing cost management.
•Will monitor labor schedules and will hold themselves accountable for goals.
•Works closely with staff to ensure that respective jobs are being executed as per company
guidelines.
•Ensures the highest standards for kitchen cleanliness and follow all Health Department
Guidelines to ensure proper food handling.
•Possesses ability to execute all positions on the line and help line staff when necessary.
•Oversees the production and successful execution of all menu items.
•Possesses a complete understanding of work safety and emergency procedures.
•Expedites orders correctly and efficiently to ensure smooth kitchen flow.
•Ensures all foods are up to company’s quality and standards and all specials are current with the
seasons and trends.
•Coach and train the staff to company’s brand of food and oversee standards are maintained.
•Coordinates ordering of all food for the restaurant.
•Prevents wasted product by monitoring kitchen crew.
•Inspires and motivates kitchen crew.
•Knowledgeable in all meat, fish and poultry preparation and butchering.
QUALIFICATIONS & JOB REQUIREMENTS
•Certificate or degree in Culinary Arts preferred.
•Must have NYC DOH food handlers certificate.
•Impeccable Service Standards, clean work habits with a great attention to detail.
•Ability to multitask in a high volume environment while always maintaining a sense of humor
and appearing calm.
•Proven ability to lead a staff and positively influence employee behavior.

•Must have excellent verbal communication skills and have the ability to work a flexible schedule.
•Bilingual (Spanish/English) preferred but not required.
•Must work well individually and as a team player.
•Must be able to stand and walk for periods of 10 to 12 hours a day approx. 55 hours per week.
•Must be able to facilitate and effectively execute training.
•Ability to manage a large team while delegating tasks and ensuring all tasks are done efficiently.
•Continuously monitors and assists daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters.

• Reviews monthly profit and loss statement and acts on all variances.

We are an equal opportunity employer.

Benefit Conditions:

• Waiting period may apply
• Only full-time employees eligible

COVID-19 Precaution(s):

• Personal protective equipment provided or required
• Sanitizing, disinfecting, or cleaning procedures in place

Work Remotely

• No

This Job Is Ideal for Someone Who Is:

• Dependable -- more reliable than spontaneous
• Adaptable/flexible -- enjoys doing work that requires frequent shifts in direction
• Innovative -- prefers working in unconventional ways or on tasks that require creativity

Job Type: Full-time

Pay: $80,000.00 - $105,000.00 per year

Benefits:

• Health insurance
• Paid time off

Experience:

• Culinary Experience: 4 years (Preferred)
• Kitchen management: 2 years (Preferred)

Work Location: In person

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