Bloomingdale's Sr. Manager, Executive Chef

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. We will always strive to make Bloomingdale's like no other store in the world. Our inclusive culture promotes diversity of background, thought, and opinion, ensuring all colleagues have a voice and access to share their thoughts with every level of leadership.

About the role

The Executive Chef is at the forefront of culinary hospitality in our Flagship properties. This role directs, implements, and maintains the culinary and management philosophy while guiding respective staff to achieve objectives in sales, cost containment, employee retention, cleanliness, and sanitation. The Executive Chef will be an exemplary member of the company's culinary and restaurant operating philosophy, with tremendous growth potential within our growing restaurant family of brands.

Responsibilities

• Planning and execution of daily service efficiencies.
• Upholding the values, morale, and overall restaurant vision of the F&B team.
• Developing the overall structure and individual skills of the kitchen staff, including technical skill development.
• Working alongside the Executive and Stores team to create curated, memorable guest experiences.
• Assisting with the creation of and meeting financial goals and targets.
• Maintaining facilities and equipment in collaboration with the Senior Manager.
• Upholding New York Department of Health standards and ensuring kitchen staff and spaces are compliant.
• Managing inventory, ordering/purchasing, food costing, and COGs.
• Menu development:
  • Work with the Sr. Manager of Culinary to create or contribute to menu items for restaurants, events, and daily specials.
  • Oversee menus for each business model, including guides and best practices for procurement, food cost, recipes, prep lists, menu printing, and plating.
• Quality control: Implement and maintain the highest standards of food quality, consistency, presentation, and taste to exceed customer expectations and build brand reputation.
• Kitchen operations:
  • Oversee BOH operations, including food procurement, storage, inventory management, preparation, and waste management.
  • Manage line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.
• Vendor relationships: Establish and maintain relationships with 3rd party vendors to elevate food & beverage offerings and drive down costs. Manage BOH expenses (supply, food, inventory, waste) to ensure unit profitability.
• Labor management: Serve as a mentor and trainer for BOH staff and collaborate with FOH staff to ensure a cohesive expression of the Food & Beverage division's brand strategy.
• Food safety and compliance: Ensure understanding of and adherence to all food safety regulations, health codes, policies, and procedures. Help create, launch, and ensure understanding of onboarding and educational materials.
• Lead team culinary operations for on-site special events, collaborating with Restaurant Managers and Events Managers on execution.
• Work with Senior Directors and the executive team to plan for the growth and evolution of the restaurant.
• Develop systems to ensure successful and organized operations from kitchen staff.
• Be present for nightly service if needed.

Requirements

• Bachelor's Degree from a 4-year college or university AND/OR Diploma from Culinary School.
• Safe food handling certification is required.
• 5+ years of direct experience.
• Previous experience as a Sous Chef/Event Chef or similar role in a restaurant or catering setting.
• Strong knowledge of culinary techniques and food preparation.
• Ability to work well under pressure in a fast-paced environment.
• Excellent attention to detail and organizational skills.
• Knowledge of food safety regulations and best practices.
• Ability to work collaboratively as part of a team.

Essential Physical Requirements

• Position involves regular walking, standing, sitting, hearing, and talking.
• May occasionally involve stooping, kneeling, or crouching.
• May involve close vision, color vision, depth perception, and focus adjustment.
• Involves use of hands and fingers for all restaurant-related functions, as well as typing on a keyboard and using a mouse.
• May need to move or lift items over 25 pounds.
• Frequent use of computers and other technology necessary to perform the job.