Executive Chef Jobs in New York

Job Title: Executive Chef Company: Auxiliary Services Corporation of SUNY Cortland Location: Cortland, NY Description: ASC of SUNY Cortland has been providing service to SUNY Cortland since 1952. Located in the heart of the beautiful Finger Lakes Region of upstate rural New York. Cortland County has good public schools, low housing costs, and low crime rate. The quality of life is the best in upstate New York. This position will provide culinary expertise to all special events and VIP receptions booked through our Catering Department. Responsiblities will include: *Responsible for the performance of all unit personnel. Handles all personnel issues such as scheduling, counseling, hiring, disciplining, coaching and assigning duties. Provides training and orientation to unit specific and corporate-wide employees in the form of hands-on or group training. *Collaborates with management staff to develop innovative menus and services based on the customer base at that location or event. Tests all recipes including tasting. Costs out all menus based on portions. Researches new products and remains current of new food trends. *Oversees production of all food items to insure compliance with HACCP guidelines, portion control, and consistent quality. Forecasts production needs based on timing, available labor, product, and counts. Samples food to insure quality and reviews presentation of food products for freshness and appetite appeal. Assists with transportation plans for off site events. *Enters all recipes, pictures, diagrams, and costing information in appropriate databases. Enters event information into event planning database. Meets with customers to review special menus, dietary requests, and pricing. *Develops vendor relationships to insure quality, timely delivery, and cost. Negotiates rebate programs and special pricing arrangements. *Orders all equipment and product needed including paper supplies, food, beverages, cleaning products, equipment, and dish ware. Communicates and negotiates with vendors to insure quality, timely delivery, and cost. *May be required to have the legal right and ability to drive a company vehicle in New York State. Driver's license must not have any high risk factors as defined by the Company's vehicle insurance company.

Job Title: EXECUTIVE CHEF Company: High Peaks Resort Location: Lake Placid, NY Description: EXCELLENT OPPORTUNITY EXECUTIVE CHEF Are you looking for a challenging opportunity and a chance to showcase your skills?? If so, then apply to join the team at High Peaks Resort, Lake Placid, New York. We are a full-service resort hotel located in the pristine Adirondack Park of northern New York State. Our property is a newly transformed independent, upscale, resort hotel comprising 133 rooms, over 10,000 square feet of meeting space, a spa, and multiple food and beverage outlets. We are focused on delivering a superb guest experience and are seeking an Executive Chef to ensure the high-quality, efficient production of all food at our property. Responsibility includes the oversight of two kitchens that service our main restaurant/pub, our high-volume, very popular seasonal outdoor deck restaurant, and all banquets and catering. Specific responsibilities include managing food production to budget while maintaining high food quality and unique presentation, preparing menus for holiday buffets and ala carte and standardizing recipes to ensure consistency and portion control, managing all culinary staff in a professional manner, creating a strong team environment, ensuring maximum cleanliness and safety, purchasing, requisitioning, and storage of all food, cleaning supplies, paper products, and kitchen small wares. Ensuring complete guest satisfaction is a priority and extensive prior experience in a similar environment will be necessary for success. This is a challenging position and an excellent opportunity for the hands-on Executive Chef who will be actively involved in back line food preparation for catering and banquets, preparation of weekly staff schedules in accordance with budgetary guidelines and forecasted business demand, and responsible for loss prevention controls on all food and non-food kitchen products. The successful candidate will report to and work closely with the Food and Beverage Director to ensure a strong team and profitable operation.High Peaks Resort offers an excellent compensation and benefits package.

Job Title: Executive Chef - New York 1st & Fresh Catering Company: Aramark Location: New York, NY Description: ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazines 2008 list of Americas Most Admired Companies, ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK also ranked first in its industry in the 2007 FORTUNE 500 survey. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 19 countries. Learn more at the companys Web site, www.aramark.com.The Executive Chef willbe responsible for implementing and following the culinary standards and overseeing the culinary operation of the local external delivery catering.Essential Responsibilities:Manage day-to-day Kitchen operations and Culinary teamExecution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost ControlSupport management with Catering Proposals, Menu Pricing, Menu Innovation and RefreshTrack food costs while Managing Vendors to provide Standard CFC Cost-efficient ProductsEstimate Food Consumption and Requisition of Food PurchaseStandardize Production Recipes to ensure consistent qualityResponsible for continued growth of overall catering: Cost, Quality, Presentation and InnovationExecute all off-site Catering that requires on-site supportAssist Sales Director in Menu Planning and Costing for Special Event CateringCollaborate with General Manager on expense tracking for accurate financial projectionsResponsible for purchasing and managing Sysco 8 steps programsEnsure that appropriate Sanitation, Maintenance and Safety Standards are followedImplement and maintain OPX Culinary Excellence StandardsTrain and manage kitchen personnel and supervise all culinary activitiesDaily Responsibilities:Daily interface with Sales Director and Ops Director regarding existing and pipeline businessDaily Interface with Operations Team about upcoming eventsResponsible for overall production including all daily drop-off catering operations and all special eventsResponsible for overall compliance with OpX Culinary ExcellenceResponsible for inventory and ordering of productsResponsible for maintaining standards in food preparation and presentationSupport all off-site events as neededWork closely with the Sales Director and Admin on all menu components to support the Sales process and ensure outstanding customer serviceAccountable for maintaining projected food cost goalsEstablish our Brand in the Marketplace

Job Title: Executive Chef Company: The Warwick New York Hotel Location: New York, NY Description: Direct food preparation, production and control for all food outlets and banquet facilities at hotel. ESSENTIAL FUNCTIONS Oversee food production for Banquet, In-Room Dining, Restaurant, Bar & Lounge. Also supervise Stewarding department. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests' needs, both present and anticipated. Create menus and seasonal updates. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Act as a member of the senior management team, provide specialist support particularly to the Director of Catering and Food & Beverage Outlets Manager. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Responsible for the selection, training and development of the personnel within the department. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws. Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation. Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

Job Title: Chef/Manager Company: Location: Rochester, NY Description: Excellent culinary opportunity with great hours! Direct a corporate dining account, managing client relations, ensuring superior food quality and excellent service. Oversee P&L, budgeting, creating menus, and rolling out new culinary programs. Qualifications include: BS preferred, 3-5 yrs exp, high volume production, catering, and budgeting. EOE & AA Employer M/F/D/V

Job Title: Chef De Cuisine Company: Saks Fifth Avenue Location: New York, NY Description: Date Posted: Job Title: Chef De CuisineDivision: Saks Fifth AvenueFunction: STORES - EXEMPTArea of Interest: Food ServiceCity: NEW YORKState: New YorkMall Name: Free Standing Store - 601Type of Position: Full Time (FT)Classification: Salaried% of Travel Required: Job Description: Ensures that all kitchens provide nutritious, safe, asesthetic, properly flavored and prepared food. Responsibilities include: interviewing, hiring, training, planning, assigning, and directing work; appraising performance; addressing complaints; resolving issues. Some catering. Exceptional opportunity for a hands-on creative chef who is able to deliver quality innovative cuisine and inspire back of house team.Job Tasks:Plan menus and recipes.Systemize food production to maximize efficiency and consistency.Recruit, hire, train, and manage culinary staff.Train kitchen personnel in food production principles and practices and ensure that allrecipes and food production practices are followed.Train and develop culinary staff on food preparation.Scheduling of kitchen staff in conjunction with business forecasts.Maintain timekeeping records of staff.In compliance with Department of health standardsJob Requirements: Minimum Requirements:Degree from post-secondary culinary arts training programMinimum of at least 5-7 years in a fine dining establishment.Required skills & abilities:Customer service & professionalismExcellent communicatorStrong interpersonal relationshipsShould practice motivational mgmt principles and techniquesProblem Solving / Quality Control / Priority AssessmentConflict managementInformation gatheringSales techniques and customer orientationPerform general physical activities: sitting, climbing, lifting, balancing, walking, materials handling.Analytical skillsTechnical skillsFlexibility with work scheduleGood PC skills

Job Title: CHEF MANAGER-MORRISON SENIOR LIVING -SYRACUSE NY Company: Compass Group Location: Syracuse, NY Description: A Fresh Approach To Great Results. Compass Group, The Americas Division is the nation's largest contract foodservice and hospitality provider, with over 152,000 associates throughout the United States, Latin America and Canada and revenues of $6 billion. Our vision for success is a powerful one to continue to rise above the competition in every aspect of our business from leading-edge technology, to purchasing, to foodservice, to catering and vending. That kind of commitment commands only the best, and it's our great people providing great service that generates our great results. In turn, it's important to us that our talented employees be given the proper resources to achieve their fullest potential. Play a key role in our future success: Morrison Management Specialists, a division of Compass Group, is one of the nation's leading specialists dedicated exclusively to healthcare and senior living food and nutritional services. Operating under two divisions, Morrison Healthcare Food Services and Morrison Senior Dining, we offer customized solutions for quality and cost management. It's an innovative recipe that has worked for over half a century. Formed in 1953 with the idea of bringing our retail expertise to hospitals, we have grown into an industry leader with national reach. Since the beginning, our strategy hasn't changedachieve our business goals by helping our customers meet theirs! With over 1,200 registered dietitians, 200 executive chefs and 15,000 professional food service team members, Morrison is actively committed to fostering ways to enjoy great-tasting, healthy food through superior customer service. The Atlanta-based company serves approximately 430 acute care clients and 375 senior dining clients in 44 states including some of the largest and most prominent integrated healthcare systems and senior living communities in the United States. Job Description: Chef ManagerSyracuse NY You will have direct responsibility for the overall operation of the dining service department in small senior living assisted living facility. Financially accountable for the dining service department. Operates the department in accordance with the approved budget, while providing the Client with the maximum value for the dollars spent. Ensures that the food offered to the residents, guests and employees of the community is of superior quality. Directs and conducts safety, sanitation, and maintenance programs. Maintains excellent relationships with residents, guests and Client as well as other departments within the community. Promotes the professional growth and development of the entire team. In addition the director will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations. Recipe to Succeed: Supervisory, leadership, management and coaching skills Strong operational training skills Good communication skills both written and verbal Ability to communicate on various levels to include management, residents, client, associate and departmental levels Knowledge of financial, budgetary, accounting and computational practices Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Ability to perform various motor skills such as; lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis Ability to multi-task as well as stay on task and concentrate with constant interruptions Ability to get along well with others, to demonstrate flexibility and patience, to work as a member of a team, and to demonstrate a high level of sensitivity and interest in people, particularly older adults. Exhibit courtesy, tact and reasonable speed in performance of duties Necessary Ingredients: A.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus five (5) years of directly related experience preferred Minimum of three (3) to five (5) years of retirement or adult home/care experience preferred, depending upon formal degree or training Three (3) to five (5) years of direct foodservice operational management experience in a fine dining setting, with inventory and purchasing knowledge and control Country Club and Hospitality management experience strong preferred Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified Certified Dietary Manager certificate preferred but not necessary Must be able to pass criminal background check Great People. Great Service. Great Results. At Compass Group, The Americas Division, our superior balance of efficiency and quality attract the highest caliber level of service our clients deserve. We retain the finest workers with a highly competitive compensation and comprehensive benefits plan. If you're looking for a career where you set the standard for personal advancement, then Compass Group, The Americas Division is for you! Working together, we will continue to experience success as the industry's best. Achieving leadership in the foodservice industryCompass Group, The Americas Division is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V

Job Title: Executive Chef 2 Company: SODEXO Location: Schenectady, NY Description: Executive Chef 2 Job ID: 3316 Location: US-NY-SCHENECTADY Position Title: Executive Chef 2 Relocation: No Category: Culinary Type: Full-Time More information about this job: Overview: Sodexo is seeking a solid and passionate culinary trained Executive Chef 2 for a corporate dining account. The ideal candidate will have strong customer focus, strong team building abilities and experience using Sodexo programs to include SMG, Labor management, marketing programs, Market connections and understanding of healthy culinary skills and cooking requirements. This account is a workplace which celebrates diversity and a management style using best practices and sharing lessons learned to build a quality customer focused program. Responsibilities: Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position. Qualifications: Basic Education Requirement - Technical, Trade, or Vocational School Degree Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Title: HEAD CHEF Company: Location: Buffalo, NY Description: Cecelia's Ristorante, one of Buffalo's premier dining destinations- located in the heart of the Elmwood Village, is now hiring for the Head Chef Position. Min 5 years cooking experience necessary. Resonsibilities include, following recepies precisely ensuring menu execution, staff training, scheduling & oversite, hiring and managing of all kitchen staff. Must also have experience in ordering & food cost management. Must be great communicator, have excellent leadership & motivational skills and can work well with others. Must be capable of working under stress and in high volume setting. Approx. 50 hrs per week - some days mostly nights. Please apply by resume to this email only. No phone calls, please.

Job Title: Head Chef Company: Location: Watertown, NY Description: NEW FULL SERVICE RESTAURANT and LOUNGE Grand Opening estimated for December 2010 The Ridgeview Inn Restaurant and Lounge Located in Lowville, New York HEAD CHEF NEEDED The Ridge View Inn Inc. Restaurant and Lounge is a new high-end restaurant and lounge that will be constructed in Lowville, New York, centrally located at the base of the Tug Hill in Lewis County. The building will consist of 5,400 square feet of floor space with the ability to serve about 150+ patrons. The clich that ?we will offer something for everyone? is a must for our success. The restaurant and lounge is conveniently located on the snowmobile trail; there will be many large screen TV?s for watching your favorite sport with friends as well as the option for a semi private dining experience for that special occasion. The Head Chef must be willing and able to operate a profitable restaurant, managing the kitchen staff to provide an exceptional dining experience for our patrons while serving a innovative menu. JOB SUMMARY: Your normal work day involves regular food preparation in accordance with recipes and menus. With a requirement to train employees in food service, preparation and inventory control. Activities and decisions are varied in nature, requiring independent action and judgment in solving common problems. Unusual cases or questionable matters are resolved with Manager/Owner of the establishment. Direction is received Manager/Owner in matters pertaining to special menus and operating policies. QUALIFICATIONS: Must be able to create and maintain a strong team atmosphere, ensuring employees are appropriately trained and have an adequate work load. Individual requires a strong familiarity with OSHA and all local Department of Health Regulations. He/She must have excellent interpersonal, verbal, and written communication skills. Degree in Culinary Arts or 3 years related experience preferred. Submit resume with salary requirements and references to: Ridgeview Inn Restaurant and Lounge 8367 Mattis Rd. Lowville,NY 13367