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The Regional Executive Chef is responsible for multi-units craveable food and beverage products, food cost and safety and sanitation. Perform other duties as assigned.
Follows and ensures team follows Food Division Best Practices.
Provides culinary training and coaching on an ongoing basis to regional food production staffs, unit manager, foods directors, chefs, and team trainers. Ensure proper cooking techniques, knife skills and recipe adherence.
Provides training on inventory management, Toolbox, and ordering using tools and standards leading to more consistent cost containment and asset protection to achieve monthly, seasonal and annual fiscal objectives.
Demonstrate a positive role model for customer service.
Develop and interact in supportive relationships within the division and with key regional management.
Focus on current initiatives.
Regular unit visits using the RCVA to monitor and measure Best Practices, including food quality and sanitation and safety practices. Provide coaching and development action plan and inform Foods Director for follow-up and action on critical issues by the unit manager.
Conduct monthly (or as needed) meetings with key kitchen leaders in their regions, focusing on key issues, menus, food quality, and training.
Role-model professional food executive and professional chef standards in public and at the units.
Ensure the enforcement of sanitation, housekeeping and maintenance of equipment standards as established by the company and Health Department.
Review and train associates on all new menus, rotations and features prior to roll-out to ensure execution and consistency.
Partner with Foods Director on specific unit operations and key areas of focus.
Regular, dependable attendance and punctuality
Preferred College degree or Culinary equivalent and at least 5 to 7 years of previous hospitality/food service supervisory/management experience. Safe food handling certification is required.
Ability to read, write, and interpret instructional documents such as reports, procedure manuals and recipes. Excellent written and verbal communication skills.
Basic math functions such as addition, subtraction, multiplication, and division. Understanding of P&L statements, food costs and payroll budgets.
Must be able to work independently with minimal supervision. Must be able to anticipate and solve problems.
This position involves regular walking, standing, hearing, and talking. May occasionally involve stooping, kneeling, or crouching. Involves close vision, color vision, depth perception, and focus adjustment. Must be able to move and/or lift at least 30 lbs. This position is exposed to high levels of heat within an enclosed space. May involve long periods of time sitting at a desk. This position requires travel.
Strong leadership profile and excellent negotiation skills. Must be able to work safely and efficiently in a fast-paced environment. This position is required to use potentially hazardous restaurant equipment. Must role model safe equipment use and food safety practices. Working understanding of Windows based systems.
Ability to work a flexible schedule based on department and store/company needs.
This job description is not all inclusive. In addition, Company, Inc. reserves the right to amend this job description at any time. Macy’s, Inc. is an Equal Opportunity Employer, committed to a diverse and inclusive work environment.
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