Bloomingdale's Manager, Executive Chef

About the role

Bloomingdale's makes fashion personal and fun, aspirational yet approachable. Our mission is to guide and inspire our customers to make style a source of creative energy in their lives. The Executive Chef/Kitchen Manager is responsible for providing craveable food and beverage products while maintaining a safe, efficient, professional, sanitary, and profitable kitchen operation.

Responsibilities

• Follows and ensures team follows Food Division Standards and Best Practices.
• Responsible for sales and bottom-line profit of kitchen payroll and food cost expenses.
• Ensure team prepares and presents food products following recipes and Food Division Best Practices.
• Monitor food quality by completing daily A.M. and P.M. Line Checks.
• Provide product knowledge on production, purchasing, and ensure support of food production training on an ongoing basis to associates.
• Maintain food cost to goal by utilizing forecast and sales goals, ensuring accurate purchasing, waste control, storage, product handling, rotation, and inventory control.
• Partner with store Human Resources office to coordinate all kitchen team hiring, recruiting, termination, and employee relations resolution.
• Monitor and document kitchen team performance and deliver all kitchen performance appraisals.
• Maintain role model standards in grooming, professional appearance, and communications.
• Meet highest standards of workplace sanitation, equipment care, and safety as set by the Health Department and company policy.
• Utilize all Macy's and Food Division systems and tools.
• Schedule kitchen team to maximize associate productivity, labor cost control, and customer satisfaction.
• Order food, beverage, dry, and paper goods based on budget and needs of the business.
• Ensure timely payment of invoices according to vendor contracts and Food Division Best Practices to ensure cost and quality control.
• Conduct food inventories following Inventory Best Practices to ensure they are taken on a timely and accurate basis to maintain targeted food and liquor costs.
• Ensure the coordination and execution of special events and central-driven promotional strategies.
• Provide ongoing coaching and recognition to increase team's performance.
• Ensure kitchen team is trained on and follows safe work practices.
• Perform Culinary Demonstrations.
• Regular, dependable attendance and punctuality.

Requirements

• Culinary Degree.
• Ability to read and interpret instructional documents such as safety rules, operating and maintenance instructions, and procedural manuals.
• Ability to work a flexible schedule with retail hours, including day, evening, weekends, and/or holidays.

Essential Physical Requirements

This role involves performing essential job functions such as communication, collaboration, and use of office and computer systems. Responsibilities include the ability to access and review written and electronic information, and to move within the work environment and interact with workplace materials as needed to carry out job responsibilities. Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register, and ability to process register transactions. Frequently lift/move up to 25 lbs.