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Corporate Chef na Alicart Restaurant Group

Alicart Restaurant Group · New York, Estados Unidos Da América · Onsite

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The Corporate Chef at Alicart Restaurant Group will lead culinary operations across multiple restaurant locations, ensuring consistency, quality, and innovation in food preparation and presentation. This role demands a strategic thinker with strong leadership skills, deep culinary expertise, and a passion for creating memorable dining experiences aligned with Alicart’s commitment to scratch-made food and joyful guest engagement.


Key Responsibilities:

  • Menu Development & Innovation
  • Design and implement seasonal menus and daily specials.
  • Standardize recipes and presentation across all units.
  • Stay current with culinary trends and integrate them into offerings.
  • Operational Leadership
  • Oversee kitchen operations across all restaurant locations.
  • Ensure consistent execution of food quality and safety standards.
  • Conduct regular site visits and audits to maintain standards.
  • Team Management
  • Hire, train, and mentor Executive Chefs and kitchen staff.
  • Lead culinary training programs and workshops.
  • Foster a culture of collaboration, creativity, and accountability.
  • Cost Control & Procurement
  • Manage food costs, inventory, and vendor relationships.
  • Source high-quality ingredients while maintaining budget targets.
  • Implement waste reduction strategies and sustainability practices.
  • Compliance & Safety
  • Ensure compliance with health and safety regulations.
  • Maintain sanitation standards and conduct regular inspections.
  • Cross-Functional Collaboration
  • Work closely with operations, marketing, and event teams.
  • Support corporate events, tastings, and promotional initiatives.


Qualifications:

  • Culinary degree or equivalent certification.
  • Minimum 5–8 years of experience in multi-unit culinary leadership.
  • Proven success in menu development and kitchen management.
  • Strong understanding of food safety, budgeting, and inventory control.
  • Excellent communication and leadership skills.
  • Ability to travel between restaurant locations as needed.


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