Company description

We are a small, rapidly growing and energetic Real Estate Development and Hospitality Group developing a portfolio of historic properties in the Hudson Valley. One of the larger commercial property owners in the towns of Hudson and Catskill with over $25m in assets, we are looking to hire an Executive Chef to lead the culinary team and direction of our existing and future F&B operations.

Nice and Weird LLC operates and is expanding a collection of hospitality businesses that are located within our buildings. These include our farm-to-table market/restaurant (Kitty’s Hudson), a carbon-neutral boutique hotel (Mr. Cat Hotel), our natural wine store (Grapefruit Wines), event space (The Caboose), and live music venue.

With a focus on green energy and sourcing from local producers, artists and artisans, our goal is to enhance our region's strong sense of community through food, gathering spaces, hotels and the arts. Our long-term ambitions are to develop and expand several hospitality brands nationally.

Job description

• Create seasonal menus and recipes for a multi venue site: Marketplace/Restaurant/Bar and special events, with updates as appropriate. Advise on grocery offering.
• Ensure brand identity across the venues.
• Responsible for all kitchen operations and metrics: costing, labor, training, quality, inventory.
• Create an internal culture of inclusion, growth, and respect. Lead with Integrity.
• Establish and maintain a standard of excellence regarding food preparation, quality of ingredients, presentation, and health and safety.
• Manage and train a team of direct reports for the various venues and kitchen operations.
• Optimize inventories, payroll, expenses, and margins. Reduce waste.
• Maintain an archive of all menus, recipes, and costing.
• Collaborate with VP of Food & Beverage, General Manager, Beverage Manager, and Events Director to determine appropriate and delicious offerings across all venues.
• Establish and train appropriate service models across all venues.
• Engage as appropriate for all human resource issues within the kitchens. Oversee a professional system to handle hiring/compensation/performance reviews/corrective actions/offboarding.
• Always be identifying, fostering, and mentoring talent to ensure continuity of service across all venues.
• Partner in all strategic planning.
• Honor and share the core brand tenets: community, quality, inclusivity, and service.

Requirements

• 5+ years of managing an array of venues with large teams.
• Passionate about delicious, fresh, elevated food, employee engagement, and hospitality.
• Ability to see a larger picture, and then plan and execute.
• Leadership skills that foster trust, results, and growth—both organizational and individual.
• Strong interest in staying current on the hospitality and restaurant field trends and best practices.
• Breadth and depth of knowledge of an array of relevant restaurants, menus, service models, and experiences.
• Comfort level with numbers and analyzing them.
• An impeccable sense of appropriateness in terms of food, service, customer experience, and management.

Compensation

this position is: salaried, $75,000 - $100,000

Application instructions

Deadline

no deadline