Executive Chef

Job Description:

WHO WE ARE:

Neiman Marcus is a leading luxury retailer that provides a curated product assortment, unparalleled services, and exclusive activations for customers in Pursuit of the Extraordinary . It is known for creating the Neiman Marcus magic through exceptional customer experiences including the Neiman Marcus Awards, Fantasy Gifts, seasonal campaigns, and “Retail-tainment” initiatives. Neiman Marcus has a rich history as a brand builder, bringing together the world's top luxury designers and customers to foster a dedicated following for generations.

It serves customers across its 36 stores, digital channels, and through remote selling. It is part of Saks Global’s portfolio of world-class luxury retailers and real estate assets.

A Restaurant Executive Chef promotes the excellence of a Neiman Marcus store by building a professional team, driving team to create top-tier food experiences, managing catering and special parties, and overseeing important Restaurant programs.

• Monitor and documents daily food inventories to minimize food waste, yielding resources to work towards proper food costs

• Maintain necessary skills of all kitchen roles to fill in for positions

• Maintain all Health and Sanitation standards as directed by NMG, local and federal health departments, and third-party sanitation auditors

• Check each Cook station daily to monitor preparation readiness for service

• Oversee maintenance and cleanliness across all dining rooms and kitchens

• Oversee adherence to Health and Safety standards in work areas

• Guide restaurant to achieve and maintain a 90% score or better on seasonal shop reports and sanitation evaluations

• Upkeeps current recipe book daily detailing specials, soups, and daily menu items

• Work with front of house staff to build orders and any guest requests

• Create all daily specials and soups by instructing designated kitchen stations on roles

• Monitors, organizes, and expedites all plates leaving the kitchen

• Maintain current and accurate paperwork from POS reports while monitoring restaurant success compared to the bottom line

• Manage inventory amounts, batch invoices, and month-end forecasts

• Complete food and supplies orders following Corporate Purchasing Contracts

• Monitor daily food costs to maintain planned food cost percentages

• Monitor plating to deliver plates according to set specifications

• Maintain a kitchen environment (e.g., uniform upkeep, employee relations)

• Plans, executes, and supports special promotions and events for restaurant

• Maintain an active role in the front dining room procedures, responsible for creating positive work environment both inside and outside of the kitchen

• Maintain close, professional relationship with all restaurant vendors

• Keep menus current by maintaining personal knowledge (e.g., reading cookbooks, magazines, and food journals)

• Oversees menu pricing, maintaining set percentages

• Enforces Neiman Marcus procedures

• Responsible for coaching and counseling direct reports

• Oversee restaurant Associates in completing daily tasks

• Provide feedback, conflict resolution, and disciplinary action for Associates

• Partner with People Team on coaching and counseling of kitchen Associates

• Work with People Business Partner on matters relevant to Associates (e.g., training, payroll, benefits)

• Trains (or allocates training for) kitchen workers in respective areas of responsibility

• Communicate daily with restaurant management team regarding scheduling, profit and loss reports, upcoming events, and any employee-related concerns

• Partners with Regional Director of Restaurants and General Restaurant Manager to drive smoothly-running operations

• 4 or more years of experience

• 4-year degree preferred, culinary degree preferred

• Track record achieving business results

• History of leading, motivating, and coaching teams

• Basic financial experience

• With an ability to effectively and thoughtfully advise, counsel, coach, resolve conflict, and negotiate within all levels of an organization

• Knowledge of order of service and proper placement of table settings (e.g., china, glass, flatware), food, and beverage as indicated by the kitchen ticket and the…