Sr. Manager, Culinary Operations

About

Bloomingdale’s makes fashion personal and fun, aspirational yet approachable. Our mission is to guide and inspire our customers to make style a source of creative energy in their lives. We will always strive to make Bloomingdale’s like no other store in the world. Across all brand touchpoints—from Bloomingdales.com to our newest small store concept, Bloomie’s—everyone plays a critical role bringing our mission to life. Our inclusive culture promotes diversity of background, thought and opinion. Regardless of position, we believe all colleagues have a voice and access to share their thoughts with every level of leadership. Our colleagues are passionate, driven, entrepreneurial and collaborative, while having a lot of fun along the way.

Job Overview

The Sr. Manager of Culinary will oversee total kitchen operations for Bloomingdale’s national portfolio of owned restaurants. This leader will spearhead the development and execution of culinary strategies that evolve and refine our Food & Beverage offerings across all business models and units, elevating the total Bloomingdale’s brand. This role requires a proven leader with a passion for culinary arts and a demonstrated track record of driving operational excellence and financial success within a multi-unit food & beverage landscape. Primary responsibilities include menu development, procurement, cost management, food safety, team development, and training.

Essential Functions

• Menu Development: Create and roll out standardized menus for each business model. This includes creating detailed recipes, plating instructions, prep and par lists, allergy guides, order guides, costing/sale price, staff education,  and food cost analysis.
• P&L Leadership: Directly own and manage BOH expenses (Cost of Goods Sold, BOH Labor, production costs, inventory) ensuring unit profitability
• Culinary Strategy: Develop and implement a culinary strategy that modernizes and elevates Bloomingdale’s Food & Beverage division, is financially successful, and improves guest satisfaction and retention
• Kitchen Operations: Oversee all BOH operations including, but not limited to, vendor management, food procurement and pricing, storage, inventory management, preparation, waste management, and equipment functionality. Standardize kitchen operations by implementing line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.
• Quality Control: Implement and maintain the highest standards of food quality, consistency, presentation, and taste that exceed customer expectations and build brand reputation
• Team Leadership: Serve as a mentor and trainer of the BOH staff, raising the level of professionalism and productivity, and act as an educator/ collaborator to the FOH staff to ensure a cohesive expression of the Food & Beverage division’s brand strategy. Ensure the team is engaged and excited about their roles, develop a positive restaurant culture, and strive for long term colleague retention.
• Food Safety and Compliance: Ensure total division understanding of, and adherence to, all food safety regulations, health codes, policies, and procedures 
• Vendor Relationships: Establish and maintain relationships with 3rd party vendors that elevate our food & beverage offering and drive down cost

Secondary Functions

• Support Regional and location management with hiring, performance evaluation, onboarding, advising, education, and training of BOH employees
• Support Food and Beverage Division with new or relaunched concepts with concept development, new menus, costing, kitchen equipment choices and layout, and creating BOH standard operating procedures.

Qualifications and Competencies

• Bachelor's Degree from a 4-year college or university.
• 5+ years direct experience.
• Familiarity of all BOH positions with extensive experience as an executive or corporate chef. 
• Demonstrated technical skill set and knowledge of current food trends. 
• Extensive knowledge of food safety standards. Servesafe Manager Certificate or its equivalent required Demonstrated knowledge of food industry finance, production, purchasing, & sustainability. 
• Multi-unit management experience in a full- service restaurant op