|VENUE_NAME| is seeking a |JOB_TITLE| with upscale, high-volume restaurant experience. Working closely with nationally-acclaimed culinary director, Kerry Heffernan, the |JOB_TITLE| participates in all aspects of kitchen oversight and management and is ultimately responsible for executing our award-winning food while working on the beautiful water of the Hudson River and historical boat.

Crew is an innovative hospitality group that creates and operates experience focused restaurants and nautical ventures in New York and beyond.

With a focus on stunning locations, committed employees, engaged leadership, and appealing food and beverage offerings, Crew has created an outstanding work environment with leading industry pay and great opportunities for advancement.

Crew is built on a simple premise: creating experiences that we love and sharing them with the world. Whether it’s sipping cocktails on a historic schooner overlooking New York Harbor or enjoying sustainable oysters in a cozy New Orleans hideaway, we focus on making the places we wish existed.

Crew's award-winning restaurants include Grand Banks (Tribeca), Holywater (Tribeca), Pilot (Brooklyn Heights), High Tide (Dumbo), Drift In (West Village), Island Oyster, (Governors Island), and Seaworthy (New Orleans). And there are more on the way.

Crew’s flagship restaurant, Grand Banks, was named "The Absolute Best Waterfront Restaurant in New York" by New York Magazine, one of the “Best Waterfront Restaurants in the World” by CNN Travel, "Best Outdoor Dining in New York City" by The Village Voice, "Best Oyster Bar in New York City" by The New York Observer, and one of the "Three Best Bars in New York" by Conde Nast Traveler.

Seaworthy topped Eater's monthly Heatmap of New Orleans Restaurants for six months post opening, and was named "Seafood Restaurant of the Year" by New Orleans Magazine, and one of New Orleans "Five Best New Restaurants" by the Times Picayune.

Vogue has named Grand Banks, Island Oyster, and Pilot the top three places to drink outside in New York City; AM New York named Pilot the Best Boat Bar in New York City; and Island Oyster was nominated for a James Beard Foundation Award for Restaurant Design.

Holywater, Crew’s most recent venture, spent it’s first six months on Eaters list of NYC’s Hottest New Cocktail bars and it’s launch was celebrated by The New York Times, Town & Country, Elle Decor, and more. https://crewny.com/

The Corporate Executive Chef will be a strategic partner amongst the Crew leadership team and a mentor to all employees. The position plays a pivotal role in shaping the culinary team, elevating food quality, maintaining consistency and ensuring profitability of our restaurant group. This position involves overseeing multiple dining establishments, from fine dining to elevated casual dining and ensuring that they consistently deliver exceptional experiences to patrons. This is a boots on the ground presence that requires a remarkable degree of multitasking, from certifying that all venues reflect our standards of culinary excellence, to overseeing the day to day kitchen operations of multiple restaurants, managing kitchen brigades, working alongside our Director of Food & Beverage to control costs, purchasing and receiving, and ensuring compliance with stringent health and safety standards.

It is expected that the Corporate Executive Chef will be a daily presence in our kitchens, will nurture a positive morale and an environment for career advancement among management and staff, maintain healthy relationships with suppliers, and represent the brand's culinary vision to the public. The Corporate Executive Chef must strike a delicate balance between people management and attention to detail and profitability, all while delivering consistent, exceptional dining experiences across the board.

Throughout the workweek, the Corporate Executive Chef must be available for communication and on site troubleshooting across all venues. This position requires strong time and people management skills, effective delegation, and the ability to react and adjust quickly and effectively to unforeseen situations.

• Service

  • Implement a company wide back of house standard level of excellence in food quality, consistency, cleanliness and department of health compliance with a no excuse approach
  • Hire, train, schedule and mentor kitchen management teams in a positive environment 
  • Build and refine kitchen-specific SOPs to reflect best practices, streamline operations and ensure uniformity in processes
  • Conduct tastings and quality checks to ensure that dishes meet the established standards
  • Lead regular training sessions for culinary staff focusing on skills development, menu execution, best practices and industry trends
  • Visit multiple venues per day to personally inspect the facilities and assess standards and performance 
  • Observe back of house service during peak hours and provide constructive coaching and feedback to chefs, kitchen staff and expediters fostering a culture of continuous improvement, high morale and promotion from within
  • Lead by example, demonstrating culinary expertise and professionalism providing hands-on support in kitchen operations during peak periods or as needed.
  • Daily review of manager notes and checklists to assess and immediately address critical issues or challenges 
  • Participate in menu tastings and menu item development for upcoming special events, new items or seasonal changes
  • Regularly meet with restaurant managers to discuss guest feedback and operational matters
  • Ensure all recipes are accurate and up to date within the company database. Translate those recipes into practical application
  • Coach and encourage both management and staff alike on the usage of menu database to assist in consistency in quality and presentation
  • Oversee management enforcement of company policy including time and attendance, uniform specification, food safety, workplace conduct,  alcohol, drug, and harassment with a zero tolerance standard
  • Engage with guests, gather feedback, and assess the overall dining experience
  
  

  Financial

  • Review and approve weekly food, grocery & OS&E inventory counts at all venues. Immediately address discrepancies
  • Review and approve weekly food and OS&E invoice payment run for inaccuracies and potential incorrect charges 
  • Review weekly schedules for both managers and hourly staff to ensure proper service coverage and achievement of hourly labor costs budgets

• NYC Food Handlers certification
• Culinary Arts degree preferred
• 5+ years experience in a head chef or managerial kitchen position
• A demonstrated history of rank advancement within accomplished kitchens
• Ability to work in a fast paced environment and self-motivate
• Demonstrated ability to lead and develop management teams in a positive environment

• Culinary Arts degree preferred
• ServSafe Allergen certification
• Vast knowledge in culinary arts, including any new up and coming food trends
• Excellent time management and organizational skills

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together. 

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

Crew (including affiliates) is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

We use E-Verify to confirm the identity and employment eligibility of all new hires.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.