Chef de Cuisine at IHG in New York, New York

Job Description:

About us

An icon of refined Manhattan elegance since 1926, the InterContinental New York Barclay re-opened in spring 2016, following an extensive renovation as the city’s luxury hotel of choice. Located off Park Avenue in midtown east, The Barclay features 702 beautifully designed guestrooms with 30 suites, an opulent Presidential Suite, and Penthouse Sky Suite with 1,500 feet of outdoor space and Chrysler Building views. The hotel boasts 15,000 square feet of meeting space and two large ballrooms for New York’s most memorable weddings, benefits, and galas. The Barclay offers a Club InterContinental®. Its Gin bar and lounge with light dining is a dynamic social hub in the hotel’s expansive lobby. The “new” Barclay' embraces the hotel's distinctive legacy while modernizing every detail.

Your day to day

Supervise day-to-day activities of the Sous Chefs and all other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state, and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence. • Supervise day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures for the Restaurant and the Hotel. • Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues. • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. • Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels. • Determine the minimum and maximum stocks of all food, material and equipment for the Restaurant. • Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment. • Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities. • Assist in developing new menus and concepts to keep up with business and industry trends. • Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs. • Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. • Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Restaurant Sales, Maintenance, and Guest Services. Assist Sales, Catering, Restaurant Sales, and staff with parties and other special events. • Interact with outside contacts: • Guests – to ensure their total satisfaction • Vendors – to order supplies and equipment and ensure best prices and quality • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections • May perform other duties as required.

What we need from you

Degree or certificate in culinary arts with minimum of three years of experience as a Chef de Cuisine in a premier culinary setting. Strong leadership abilities are required to head up a diverse work group; excellent written and verbal communication skills are needed to lead a team of culinary professionals in a fast-paced work environment. New York City experience is a plus. Candidates must possess organizational skills, experience with computerized purchasing and inventory systems, the ability to create, adapt, and implement menus to meet Company standards. Position requires flexibility with the schedule in order to work nights, weekends, and holidays.

What we offer

In return, we'll give you a competitive financial and benefits package. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. So what's your passion? Please get in touch and tell us how you could bring your individual skills to IHG. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.