Executive Chef

About the Role

Based at the Mandarin Oriental New York within the Culinary Department, the Executive Chef is responsible for the entire culinary operation of the hotel, including planning and implementation of menu offerings at the MO Lounge, In-Room Dining, Banquets, and Pastry. The Executive Chef will oversee the production, presentation, and successful execution of all menu items, ensuring the highest standards for kitchen and back-of-house (BOH) cleanliness, and compliance with all Health Department guidelines for food handling, storage, and sanitation.

Responsibilities

• Leadership and Development:
  • Take full ownership of the culinary team; build trust by engaging, observing, learning, and listening to their wisdom, experience, and needs.
  • Plan, coordinate, and supervise all menu planning and implementation.
  • Conduct regular staff meetings, training, and workshops to enhance culinary skills, knowledge, and service standards.
  • Evaluate personnel to ensure standards of conduct, hospitality, service, and cleanliness are met.
• Business and Strategic Planning:
  • Develop and implement a comprehensive culinary strategy aligned with the hotel’s overall goals and guest expectations.
  • Stay current with local luxury hotel industry trends and market demands to maintain a competitive edge.
• Operational and Financial Management:
  • Oversee day-to-day culinary operations for all food and beverage outlets, including MO Lounge, In-Room Dining, and Banquets.
  • Maintain high standards of service, cleanliness, and presentation in all F&B back-of-house areas.
  • Prepare and monitor the Food and Beverage budget, including annual food, labor, and other costs; take corrective action to meet financial goals.
  • Control food costs through liaison with the Purchasing Department to check prices, quality, and inventory.
  • Review and approve culinary and stewarding departmental payroll to align with budget and goals.
  • Plan and assist with pricing menus for all food outlets, special occasions, and events.
  • Review regular inventory processes to manage kitchen performance and financial results.
  • Maintain strong relationships with local vendors and identify new vendors for quality products at competitive prices.
• Menu Development:
  • Develop and execute creative, diverse menus in collaboration with the Food and Beverage Director and other leaders.
  • Regularly update innovative menus for breakfast, lunch, dinner, and afternoon tea, catering to guest preferences and dietary needs.
  • Maintain high standards of food quality, presentation, and taste through recipe development, testing, and refinement.
  • Stay up to date with current food trends, techniques, and industry developments.
• Quality Management:
  • Ensure food standards and presentation are maintained and improved.
  • Enforce Forbes and LQA standards; ensure colleagues perform to these standards.
  • Develop quality improvement plans based on guest feedback, internal audits, and external evaluations.
  • Review and discuss guest feedback with teams to ensure accountability.
• Banquet and Event Planning and Execution:
  • Collaborate with the Food and Beverage Director and Catering Teams to coordinate private events, weddings, and special occasions.
• Sales & Marketing:
  • Collaborate with Sales and Marketing on special initiatives and promotional events.
  • Promote menu offerings to internal and external customers.
• Compliance and Safety:
  • Conduct regular inspections of food preparation areas, equipment, and storage to ensure compliance with health and safety regulations.
  • Manage the FLHSS process for all Culinary and Stewarding operations.

Requirements

• Minimum of 10 years in the luxury hotel culinary business.
• Minimum of five years of management experience as a Restaurant Chef, Executive Sous Chef, or Executive Chef.
• Previous experience in a unionized environment with a strong understanding of the IWA and local labor laws is highly preferred.
• Strong understanding of food inventory, ordering, and cost control measures.
• Established vendor relationships and ability to develop new ones to meet operational demands.
• Strong attention to detail and a fresh perspective on problem-solving.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• Excellent communication skills with guests, customers, and colleagues.
• Proficient in Microsoft Word, Excel, PowerPoint, and POS systems.

Physical Requirements

• Stand/Walk: 8–12 hours a day.
• Sit: 8–12 hours a day.
• Lift or Carry: 0–20 pounds frequently; 21–50 pounds occasionally; 51–100 pounds occasionally.
• Bend: Frequently.
• Squat: Frequently.
• Kneel: Occasionally.
• Climb: Occasionally.
• Reach above shoulders: Occasionally.
• Perform repetitive hand motions: Frequently.
• Ability to stand and work continuously in confined spaces for long periods.
• Sufficient dexterity to use all kitchen equipment.
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for extended periods.
• Ability to perform duties in extreme temperature ranges.

Benefits

• Learning & Development: Unique programs tailored to various career stages to foster growth.
• MOstay: Complimentary nights and attractive rates at Mandarin Oriental properties worldwide for colleagues and loved ones.
• Health & Colleague Wellness: Comprehensive health benefits and wellness programs.
• Retirement Plans: Various plans based on length of service and role.

Pay

Salary: $185,000 to $200,000 yearly, plus bonus eligibility.

A competitive benefits package, including health, dental, vision, and 401(K).