Executive Chef at Kommissary

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Dec, 25

Salary

110000.0

Posted On

01 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Food Safety, Budgeting, Cost Control, Communication, Organizational Skills, Problem Solving, Data Analysis, Process Optimization, Vendor Negotiation, Culinary Development, Training, Quality Assurance, Staff Engagement, Diversity

Industry

Hospitality

Description

Description Job Title: Executive Chef Reports to: DOO Location: Bronx, NY Position Summary: Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City. Are you a seasoned Executive Chef looking for a leadership role in a dynamic organization? As the Executive Chef at Kommissary, you will lead and manage the day-to-day operations of our high-volume commissary kitchen and food catering services. Your role will be pivotal in ensuring operational efficiency, maintaining high standards of food safety and quality, and driving growth and innovation. You will be responsible for overseeing a diverse team, optimizing processes, and ensuring we meet and exceed client expectations. We are looking for a passionate Executive Chef who upholds the highest standards and is eager to contribute to our growing organization. As a key member of our operations team, the Executive Chef will report directly to the Director of Operations. Success in this position requires a proven track record in delivering exceptional culinary experiences within a complex operation. We are a proud minority owned business that celebrates diversity, equity, and inclusion. Success in the Role: Onboarding Period: Complete a comprehensive onboarding process, including introductions to key team members, clients, and suppliers. Review and familiarize yourself with existing operational procedures, policies, and performance metrics. Conduct a thorough assessment of current operations, including staffing, workflows, inventory management, and client satisfaction. Hold one-on-one meetings with department heads and key team members to understand their roles, challenges, and suggestions for improvement. Begin to evaluate the effectiveness of current processes and identify any immediate areas of concern or opportunities for quick wins. Develop a preliminary action plan based on your assessment, focusing on immediate priorities and short-term goals. Establish key performance indicators (KPIs) to track progress and measure success. Oversee Manager-On-Duty scheduling, training, and reporting. Ensure Quality Assurance and Food Safety. 3rd Month Goals: Implement initial changes based on your action plan, including process improvements, staff training programs, or operational adjustments. Monitor the impact of these changes on operational efficiency and team performance, making necessary adjustments. Develop a more detailed strategic plan for the next 6-12 months, incorporating feedback from the team and insights gained during the first three months. Set specific, measurable goals for key areas such as cost reduction, quality improvement, and client satisfaction. Strengthen team cohesion and performance through targeted training sessions, team-building activities, and performance reviews. Identify potential leadership or talent gaps and develop a plan for addressing them. Manage a dynamic special events department for private gatherings and corporate team-building activities. Lead culinary development and content creation initiatives. 1st Year Goals: Achieve and exceed key performance targets related to productivity, quality, and financial performance. Successfully implement long-term process improvements and innovations that enhance efficiency and client satisfaction. Drive initiatives to expand service offerings, increase client base, or enter new markets, based on business objectives and market trends. Develop and execute a plan for continuous improvement, leveraging data and feedback to refine operations and strategies. Foster a positive, high-performance work culture through effective leadership, clear communication, and recognition of team achievements. Ensure high levels of staff engagement and retention by addressing concerns, providing professional development opportunities, and creating a supportive work environment. Future Growth: Looking ahead, your role as the Culinary Director offers ample opportunities for personal and professional growth within our organization. Whether it's spearheading new initiatives, mentoring junior team members, or contributing to cross-functional projects, your passion for excellence and collaborative spirit will set the stage for continued success. Embracing ongoing learning and development opportunities, you'll stay ahead of industry trends and best practices, positioning yourself as a subject matter expert in high-volume food catering operations. With each milestone achieved and challenge overcome, you'll play an integral role in shaping the future of our organization and driving sustainable growth for years to come. Must Have: Prior experience as an Executive Chef. Must be able to cook. Ability to work weekends and holiday availability is required. Degree in an applicable discipline or equivalent professional experience. 5+ years proven experience in a senior operational role within a high-volume kitchen or food service environment. Strong leadership and team management skills, with the ability to inspire and develop staff. Excellent organizational and problem-solving abilities. In-depth knowledge of food safety regulations and industry best practices. Strong financial acumen with experience in budgeting and cost control. Ability to work collaboratively with other departments and stakeholders. Exceptional communication skills, both written and verbal. Excellent Microsoft Office and Google Suite skills. Understanding of food safety, preparation and handling regulations. Sound knowledge of process optimization. Strong leadership experience in leading, motivating and performance managing teams of 50+. Strong data analysis skills including but not limited to forecasting, workforce planning, scheduling, resource allocation, financial planning etc. Able to perform root cause analysis and present logical conclusions. Experience negotiating with vendors on price, quality and payment terms. Familiarity with safety and environmental regulations from agencies like the Department of Health, EPA and OSHA. Able to perform physical aspects of the role, including but not limited to regularly lifting and/or moving up to 10 pounds and occasionally up to 50 pounds. Nice to Have: Bilingual in Spanish. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee may need to stand and walk for extended or continuous periods of time. They must be able to perform the duties associated with a chef/cook. They must be able to ascend and descend staircases, ladders, and/or step stools and may be required to travel outside between buildings in varying outdoor weather conditions. The employee may also be regularly required to remain in a stationary position (sit or stand) for 85% of the time; regularly operate office and kitchen machinery. The employee must be able to travel up to 50% of the time. Travel may vary in frequency and duration. The employee must demonstrate the ability to exert up to 50 pounds occasionally, and/or up to 50 pounds frequently, and/or up to 50 pounds of force constantly to lift, carry, push, pull, or move objects. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. This job description is subject to change at any time. Other Duties: This job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. Compensation & Benefits: $100,000.00-$110,000.00/Annual commensurate with experience Health, Dental, Vision, PTO and more! E-Verify Notice: This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Kommissary does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Kommissary is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at HR@kommissary.com.

Responsibilities

The Executive Chef will lead and manage the day-to-day operations of a high-volume commissary kitchen and food catering services. This role involves overseeing a diverse team, optimizing processes, and ensuring high standards of food safety and quality.