Executive Chef

About Us

Sophisticated design, luxurious amenities, bright lights and breathtaking views are just some descriptions of our hotel.

Who wouldn't want to be part of it? Immerse yourself in Times Square, heart of New York City.

Here at the Renaissance TSQ, we are like a big work family embracing each other and valuing our diversity.

Come join the team to enjoy the grand options offered such as traveling perks, health benefits packages and prosperous retirement plans along with so much more! Let's discuss how to make you part of our team!

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information.

You may be the perfect candidate for this or for other roles within our organization!

We value U.S.

military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Essential Duties and Responsibilities


* Direct the day-to-day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.


* Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment.

Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate.


* Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.


* Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.


* Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.


* Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.


* Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.


* Comply with attendance rules and be available to work on a regular basis.


* Perform any other job-related duties as assigned.

Qualifications and Skills


* Two+ years of post-high school education, culinary education is desirable.


* Five+ years of employment in a related position.
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