Company description

We are a Brooklyn hospitality company that own and operates restaurants, event spaces, and a catering company. Some of our establishments include Rucola, a rustic Italian restaurant, Metta, a sustainable restaurant that cooks everything over a live fire, and Purslane, a sustainable, farm-to-table caterer.

Job description

Executive Chef Job Description

Job Summary

The Executive Chef is responsible for ensuring financial & operational success of catering operations, as well as drop-off and corporate events, as they relate to culinary operations. Executive Chef will develop, set, and track event budgets, establish profitability goals, and ensure they are met. The Executive Chef will create seasonal, on-trend, executable menus for all the divisions of Purslane, including Vending, Corporate and Drop-Off.

The Executive Chef will report to the COO.

The Executive Chef will work alongside the Director of BOH Operations and will oversee the Commissary Kitchen Manager, The Kitchen Manger, sous-chefs and cooks. 

Job Goals

• Improve culinary operational efficiency
• Establish Key Performance Indicators for all services
• Work with the executive team on financial strategy
• Lead Purslane’s culinary mission of sustainability
• Create and maintain seasonal menus

Job Description

• Set and track event budgets
• Report event, vending, drop-off, and corporate operational profitability
• Create and maintain seasonal, sustainable menus
• Respond to special requests from clients
• Create appropriate promotional menus
• Participate in Purslane’s marketing and outreach program, which may include appearances, photo-shoots, etc.
• Write, scale, and adjust recipes as needed so they comply with food and labor cost goals
• Source new vendors and products as needed
• Update all menus at the request of the executive team and as needed
• Execute tastings for both individuals and groups
• Work with sales and executive teams to set pricing for all menus
• Assist with operational logistics, including pack-outs, on-site set up, transportation scheduling, and staff scheduling
• Establish and maintain vending kitchen equipment and small-ware inventory
• Procure needed operational materials
• Assisting the kitchen team as necessary
• Hire, train, and discipline sous-chefs, cooks, and porters as needed
• Maintain cleaning systems in the BOH
• Ensure an “A” rating, or comparable, from the Department of Health and/or Department of Agriculture
• Be a leader in all aspects of the business
• Champion Purslane
• Maintain a strong work ethic
• Build and maintain team morale
• Support Purslane’s corporate goals though other duties as needed 

Required Skills & Knowledge

• Ability to demonstrate and re-enforce basic and advanced culinary skills
• Strong communication skills and the ability to work with the executive team and employees under supervision
• Ability to manage and motivate a multicultural and multilingual staff
• Demonstrate competency in cooking and plating techniques for plated, buffet, family style, and any other type of food service required

Required Education and Experience

• Minimum of six years’ experience cooking professionally
• At least two years in a managerial capacity in a sous-chef or chef capacity
• Department of Health and Mental Hygiene- issued Food Protection Certificate

Compensation

this position is: salaried, 50k to 100k

Application instructions

Deadline

no deadline