Executive Chef

Overview

Marc Rose and Med Abrous are the co-owners of The Spare Room, Winsome and Genghis Cohen in Los Angeles, CA. All three properties are unique in concept; each feature personal, unexpected details that make for a one-of-a-kind hospitality experience.

Most recently the two have branched out to operate all the food and beverage outlets at the Graduate Seattle, Graduate Nashville and Graduate Roosevelt Island.

Based in New York, the Hotel Executive Chef oversees all operational and administrative functions of the back of house spaces on this property. The Executive Chef is responsible for consistent delivery of cuisine of the highest quality and presentation in the outlets, banquets and any other food facilities, resulting in guest satisfaction.

Additionally, the Executive Chef will be responsible for smooth and efficient BOH operations resulting in staff retention, physical plant cleanliness, accurate inventory management and comprehensive staff training.

Key Responsibilities

- Helps to hire and train quality employees who value guest satisfaction and are committed to a high standard job performance
- Helps to manage and maintain labor efficiency ratios while ensuring the highest quality guest services
- Manages BOH operations efficiently and within the business’ fiscal and operational guidelines
- Maintains a food cost in line with budget
- Execute specials and seasonal menu updates in all outlets
- Oversees and ensure cleanliness and proper equipment maintenance in all BOH spaces
- Conducts regular staff meetings and administer counseling and discipline to staff members as necessary.
- Supports others in upper management positions in meeting or exceeding budget sales and profit goals.
- Complies with and enforces local, state and federal health department standards.
- Ensures a safe and secure working environment
- Approves and submits weekly payroll.
- Oversees scheduling of all BOH spaces.
- Ensures proper food ordering, receiving and storage standards are maintained.
- Ensures staffing levels are adequate to meet business needs.
- Maintains constant knowledge of house accounts and arrivals
- Maintains vendor relationships to leverage purchasing power in order to secure the lowest pricing possible
- Oversees monthly inventories.
- In collaboration with PR / Marketing for the restaurant, actively find ways to market our brand and program while also periodically representing the venues at trade events and through PR opportunities as they present themselves

Job Requirements

Base Salary $100k-115k, Benefits, Bonus Structure, optional 401(k)