Consultant Development Chef (TEMP)

About the Role

Manage kitchen operations for Bloomingdale’s national portfolio of owned restaurants. This leader will spearhead the execution of culinary strategies that evolve and refine our Food & Beverage offerings across all business models and units, elevating the total Bloomingdale’s brand. This role requires a proven leader with a passion for culinary arts and a demonstrated track record of driving operational excellence within a multi-unit food & beverage landscape.

Responsibilities

• Implement a culinary strategy that modernizes and elevates Bloomingdale’s Food & Beverage division.
• Roll out standardized menus for each business model inclusive of guides and best practices for procurement, recipes, nutrition, and plating.
• Oversee BOH operations including food procurement, storage, inventory management, preparation, and waste management.
• Standardize kitchen operations by implementing line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.
• Implement and maintain the highest standards of food quality, consistency, presentation, and taste that exceed customer expectations and build brand reputation.
• Serve as a mentor and trainer of the BOH staff and a collaborator to the FOH staff to ensure a cohesive expression of the Food & Beverage division’s brand strategy.
• Ensure total division understanding of, and adherence to, all food safety regulations, health codes, policies, and procedures.
• Establish and maintain relationships with 3rd party vendors that elevate our food & beverage offering and drive down costs.
• Directly own and manage BOH expenses (supply, food, and liquor costs) ensuring unit profitability.

Requirements

• Bachelor's Degree from a 4-year college or university.
• 5+ years direct experience.
• Familiarity with all BOH positions with extensive experience as an executive or corporate chef.
• Demonstrated technical skill set and knowledge of current food trends.
• Extensive knowledge of food safety standards.
• Servesafe Manager Certificate or its equivalent required.
• Demonstrated knowledge of food industry finance, production, purchasing, & sustainability.
• Multi-unit management experience in a full-service restaurant operation.
• Ability to drive Back of House and Front of House standards with demonstrated multi-unit experience.
• Ability to read, write, and interpret instructional documents such as reports, procedure manuals, and recipes.
• Understanding of P&L statements, food cost, and payroll budgets.
• Excellent leadership, facilitation, and interpersonal skills, with the ability to work across functional lines at many levels.
• Ability to work a flexible schedule based on department and Company needs.

Physical Requirements

• Requires prolonged periods of sitting, with occasional standing.
• Frequent use of computers and other technology, necessary to perform job functions, including handheld equipment, cash register, and ability to process register transactions.
• Involves close vision, color vision, depth perception, and focus adjustment.
• Frequently lift/move up to 30 lbs.
• This position is exposed to high levels of heat within an enclosed space.

Benefits

• 401k
• Medical, vision, dental, life, and disability insurance options
• Paid time off accruals
• Holidays
• Eligibility for performance-based incentives/bonuses

Eligibility requirements may apply based on location, job level, classification, and length of employment. Additional benefit details are available at bloomingdalesJOBS.com.