Executive Chef - InterContinental New York Times Square

  • IHG Hotels & Resorts
  • New York, NY, USA
  • May 10, 2022
Full time

Job Description

Do you see yourself as an Executive Chef? What's your passion? Whether you're into sports, shopping or karaoke, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.


The InterContinental New York Times Square is a refreshing sanctuary from the sights and sounds of NYC. Rising 36 stories above the world-famous Times Square District, crossroads of theater, dining, entertainment and business worlds, our luxury hotel is the quintessential New York City experience. Located at 44th Street and 8th Avenue, our Times Square hotel in midtown Manhattan is within walking distance to Broadway, as well as extraordinary shopping and fabulous restaurants. With a chic Manhattan residential feel encompassing natural elements, InterContinental Times Square features 607 guestrooms and 4 suites with floor-to-ceiling windows offering stunning panoramic views of the Manhattan skyline, Hudson River and Broadway district.


JOB OVERVIEW:

Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

At InterContinental Hotels & ResortsĀ® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

  • Be charming by being approachable, having confidence and showing respect.
  • Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done.
  • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.


DUTIES AND RESPONSIBILITIES:

FINANCIAL RETURNS:

Complete forecasts, plans, and departmental production reports for management.

Participate in the preparation of the hotel's annual budget and the setting of departmental goals.

Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.


PEOPLE:

Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.

Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.

Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.

Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.


GUEST EXPERIENCE:

Solicit guest feedback to improve food and presentation quality.

Assist with addressing customer questions and issues relating to kitchen services.

Assist Food and Beverage Director with menu planning, food and beverage coordination, table arrangements, decoration options, etc.


RESPONSIBLE BUSINESS:

Ensure that all menu items are prepared and presented according to established recipes and standards.

Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends.

Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage.

Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.

Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.

Perform other duties as assigned. May also serve as manager-on-duty.


ACCOUNTABILITY

Supervises a large number of kitchen employees in a large full-service luxury hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee subordinate managers and/or supervisors and professional culinary staff.


QUALIFICATIONS AND REQUIREMENTS

Completion of a degree or certificate in Culinary Arts and five years of experience as a chef, with at least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience. Must speak local language(s). Union experience a plus.


In return we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. 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.


Not Applicable for Colorado Applicants