Executive Chef(Caviar Kaspia at The Mark Hotel)

$90,000.00 to $100,000.00 per year.

Founded in Paris in 1927, Caviar Kaspia has contributed to the rise of the “Art of Caviar”, in France and overseas, establishing caviar and its delicacy as an essential part of all prestigious dinners and events

Caviar Kaspia opened in Paris’s eighth arrondissement on the Place de la Madeleine in 1927 and has been a favorite among the fashion elite and celebrities for decades. While it has another permanent location in Dubai and has organized pop-ups in the past in New York, Courcheval, London, and Monte Carlo, The Mark location will be the first permanent outpost in New York.

Summary of Position: Responsible for overseeing all aspects of the kitchen and consistency in food quality and good practices.

Job Purpose: To lead and inspire the culinary team to deliver exceptional consistent food for our guests. Accountable for the overall food quality, food cost and BOH labor cost.

Summary of Essential Functions:

• Ensuring that all food items are prepared according to Kaspia recipes and quality standards.
• Responsible for creating systems in the kitchen and make sure all the culinary staff follows those systems.
• Responsible for creating a positive work culture.
• Manage food cost according to budget.
• Manage culinary staff labor cost according to budget.
• Responsible for hiring, training and firing of culinary staff.
• Responsible for monitoring food inventory, par levels and ordering.
• Implement and maintain operational check lists including opening, closing, and mid-shift task lists.
• Suggest improvements and enhancements of culinary program to General Manager.
• Achieve company objectives in food quality, appearance, sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Ensure that ingredients look fresh, appealing and meet recipe specifications
• Perform recipe reviews and quality assurance audits to ensure recipes are rigorously followed.
• Ensure that Staff within department has the appropriate tools and supplies each shift.
• Drive company standards, including uniform, grooming and timeliness of the staff each shift.
• Train and coach staff within assigned department to focus on recipe adherence.
• Manage safety & cleanliness standards each shift.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
• All product storage areas (ex. walk-in, freezer, dry goods storeroom) are organized according to company standards.
• Food safety standards are rigorously applied.
• Be knowledgeable regarding personnel, and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Make effort to understand and manage sanitation (OSHA logs, temp logs, Serve Safe Certifications).
• Understand shelf life and continuously monitor product shelf life each shift.
• Report workplace injuries to Worker’s Comp carrier immediately.