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

• Follow and ensure the team follows Food Division Standards and Best Practices.
• Responsible for sales and bottom-line profit of kitchen payroll and food cost expenses.
• Ensure the 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 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 the 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 the kitchen team to maximize associate productivity, labor cost control, and customer satisfaction.
• Order food, beverage, dry, and paper goods based on budget and business needs.
• 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 the team's performance.
• Ensure the 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 days, evenings, weekends, and/or holidays.

Essential Physical Requirements

• 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, move within the work environment, and interact with workplace materials.
• 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.

Benefits

• 401k.
• Medical, vision, dental, life, and disability insurance options.
• Paid time off (PTO) accruals.
• Holidays.
• Performance-based incentives/bonuses (eligibility requirements may apply).

Additional benefit details are available at bloomingdalesJOBS.com.