Executive Chef

Executive Chef

Mandarin Oriental New York is looking for an Executive Chef to join our Culinary team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

A stunning fusion of modern design with stylish oriental flair, Mandarin Oriental, New York features 244 elegant guestrooms and suites — all with breath-taking views of Manhattan and Five-Star hospitality. Luxurious amenities include MO Lounge, all-day dining overlooking Central Park and the Manhattan skyline; a 14,500 square-foot Five-Star Mandarin Oriental Spa; and a state-of-the-art fitness center with a 75-foot lap pool. In addition, there is premium meeting and event space, including a 6,000 square-foot pillar-less ballroom with three walls of windows overlooking Central Park.

About the job

Based at the Mandarin Oriental New York within the Culinary Department in New York City, the Executive Pastry The Executive Chef is responsible for the entire culinary operation of the hotel, including but not limited to the planning, and implementation of menu offerings at the MO Lounge, In-Room Dining, Banquets, and Pastry, and will oversee the production, presentation, and successful execution of all menu items. The Executive Chef will ensure the highest standards for kitchen, and BOH cleanliness and ensure all culinary and BOH colleagues follow all Health Department Guidelines to ensure proper food handling, storage, and sanitation. 

As Executive Chef, you will be responsible for the following duties:

• Leadership and Development:
  • Take full ownership of the culinary team; build trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs.
  • Plan, coordinate and supervise all menu planning and implementation.
  • Conduct regular staff meetings, training, and workshops to enhance culinary skills, knowledge, and service standards.
  • Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.
• Business and Strategic Planning:
  • Develop and implement a comprehensive culinary strategy aligned with the hotel’s overall goals and guest expectations.
  • Be creative and innovative with the ability to think outside the box and approach all issues with a completely fresh approach.
  • Stay current with local hotel luxury industry trends and market demands to enhance the hotel’s culinary offerings and maintain a competitive edge.
• Operational and Financial Management:
  • Oversee the day-to-day culinary offerings of all food and beverage outlets, including MO Lounge, IRD, and Banquets.
  • Monitor and maintain high standards of service, cleanliness, and presentation in all F&B back of house areas.
  • Prepare necessary data for applicable parts of the Food and Beverage budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met.
  • Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, inventory. Assist the Purchasing Department with the purchase of all food related items and kitchen equipment.
  • Review and approve culinary and stewarding departmental payroll to ensure they are in line with budget and goals.
  • Plan and assist with pricing menus for all food outlets in the hotel, for special occasions and events.
  • Review regular inventory processes t