Executive Chef

TableOne Overview :

TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians.

Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group.

With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

Location :

Drawing on the creative heritage of SoHo, ModernHaus is a place where art, community, and innovation come together in an unforgettable urban setting.

For travelers craving fresh air and plenty of room to spread out, ModernHaus SoHo boasts 11,000 square feet of outdoor space providing a rare resort experience in the heart of New York City.

Take in rooftop views from the pool deck, relax amid lush vegetation on an outdoor lounge, or dine en plein air at the Veranda restaurant, which occupies a fully retractable glass greenhouse.

Overview :

The Executive Chef is responsible for providing culinary direction and leadership for the Kitchen. In collaboration with the Director of Culinary to drive the strategic direction and development of the kitchen.

They are responsible for leading the entire team in achieving exceptional quality of food, while actively managing the financial goals of the kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences.

Responsibilities :

Provide leadership to create a culture and work environment based upon respect

Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfaction

Create dynamic menus for all outlets that evolves and changes on a regular basis

Develop recipes and input into the recipe database

Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans

Monitor and analyze each kitchen cost centers financial performance and contribution to the restaurant’s profitability

Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Implement and maintain F&B marketing and other marketing activities and restaurant programming initiatives

Coordinate operations with other restaurant departments to ensure efficient service

Understand all policies, procedures, standards, specifications, guidelines, and training programs for TableOne Hospitality

Fill in where needed to ensure guest service standards and efficient operations

Continually strive to develop the staff in all areas of managerial and professional development

Ensure that policies on employee performance appraisals are followed and completed on a timely basis

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests

Investigate and resolve guests' complaints regarding food quality, service, or accommodation

Perform other duties as requested by management

Ability to work independently and with all levels of leadership in a fast-paced environment

Team player with enthusiastic outlook and creative mind

Strong organizational skills and attention to detail

Qualifications :

At least 3-4 years of experience in the direction and management of employees in a culinary environment.

Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis

Startup / Opening of Hotels & Restaurants experience is preferred.

Advanced knowledge of culinary, baking and pastry techniques

Thorough knowledge of food preparation techniques and food hygiene practices

Service oriented style with professional presentations skills

Maintain high standards of personal appearance and grooming

Experience managing and developing teams.

Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details

A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work

Excellent oral and written communication skills

Detail oriented, excellent prioritization, time management, organizational and follow up skills

Demonstrated ability for process excellence and project management

Experience implementing new F&B concepts

Basic understanding of Health and Safety, Food Hygiene and Employment Legislation

Open availability and flexibility to work according to the needs of the business including some travel as needed

Comfortable with Word, PowerPoint and Excel