Core Responsibilities:
Operations & Event Management
● Support the Culinary Operations team in Event Management, as needed.
● Support staff and management as required during times of operational change or product enhancements/advancements
● Create and implement systems to streamline kitchen processes
● Work in collaboration with Operations, Client Services, Marketing and Sales team to enhance our Resident event experiences. This will include, but is not limited to:
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Large format menu development
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Alternate event style format creation
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Sourcing smallwares and supplies for presentation and execution
● Execute as a Head Chef or Sous Chef on an ad-hoc basis as needed to gain familiarity with our product and step in if there is a last-minute need.
People & Training
● Evaluate current Training programs and systems for the Culinary Operations team, and provide recommendations for upgrades and improvements.
● Train and coach managers, supervisors, and others involved in employee development efforts.
● Liaise with senior managers, where appropriate, to discuss how to beer enable, support, and create paths for the continued success of the Culinary Operations Managers.
● Support our community of Head Chef talent (independent contractors), including onboarding, site visits, and other tasks, as needed.
Talent Acquisition & Staffing
● Drive strategic Culinary recruiting efforts for Resident, partnering with both the Operations and Client Services teams to maintain a robust candidate pipeline for Head Chefs, as well as sous chefs
● Participate in Head Chef screening calls and tastings
● Recruit, interview, and hire Culinary staff (sous chefs, dishwashers, Head Chefs)
Venue Maintenance & Development
● Visit each venue to assess cleanliness, organization, and equipment functionality.
● Work cross-functionally with other departments to lead activities related to new venue activations, as needed.
● Reviews food + pantry inventory
Quality Control
● Train/work with Culinary team to ensure quality, speed, safety, and health standards are consistently met.
● Regularly meet with members of our Head Chef community (independent contractors) and Culinary team to review Resident’s Culinary Standards of Service
● Review menus submitted by Head Chefs, assessing both creativity and quality of ingredients.
● Regularly attend Resident events to evaluate quality, portion, and taste of food prepared for our guest
Required Skills
● 10+ years of Culinary fine dining experience, including a minimum of 5 years of experience as Executive Chef or Culinary Director
● Bachelor’s Degree or degree from a post-secondary culinary arts program preferred
● Excellent communication skills
● Advanced computer skills
● Ability to stand, sit, bend, kneel, and reach with little to no accommodations needed for possible extended periods of time
● Able to carry/hold more than 50 lbs.
● Flexible schedule to include evenings, weekends, and holidays
● Strong written and verbal communication skills
● NYC DOH Food protection certification
● Advanced knowledge of Microsoft Office suite
● Working knowledge of restaurant financial systems, P&L management, and inventory processes
● A strong, confident leader that drives change, trains, and inspires team members
● Culinary degree from a major culinary institution highly preferred
● Classical training is preferred
● Flexible mindset & outside the box thinker- there is never just one way to solve a problem.
● Scrappy mindset to reflect the startup nature of the company.
Compensation
● Base Salary Range: $100,000-$115,000, commensurate with candidate experience
● Bonus: this role is eligible for a KPI-based, non-discretionary quarterly bonus of up to $2500 (up to $10,000 per year)
● Benefits: 100% employer-sponsored healthcare (Aetna) and 20 days of PTO + Wednesday-Sunday of Thanksgiving Week and Christmas Eve/Christmas Day off. Delicious food & great wine included!