Job Description

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Blau & Associates is a strategic restaurant planning and development company that specializes in creating exceptional food-and-beverage concepts. Founded by Elizabeth Blau in 2003, our team applies extensive industry experience with modern analytics to help a wide range of clients conceptualize, establish, operate, and reinvigorate food and beverage outlets.

This is an excellent opportunity for a motivated and ambitious individual looking to further their career in hospitality. As the Corporate Chef, this position will work directly with the leadership team to manage the day-to-day kitchen operations in Las Vegas and Dallas, as well as assist in consulting projects from Blau & Associates clients.

OBJECTIVES

• Ensures food quality & food safety measures are executed to the companys expectations.
• Ensures food and labor costs are maintained.
• Continually evaluates equipment, inventory, labor, & business volume and takes appropriate actions to ensure all areas are prepared and in working order.
• Ensures consistency and quality standards.
• Assists in menu planning, in house marketing, and food related promotions supporting the operation.
• Ensures the Culinary Team is properly trained, managed and developed.
• Lead the team to contribute to improving performance initiatives by defining roles, purpose, responsibility, accountabilities, and monitor performance.
• Mentor staff through ongoing on the job coaching and positive reinforcement.
• Work with Blau and Associate team members to ensure highest quality and timely completion on necessary deliverables.
• Assist in analyzing local market, trends, and competitive sets, local vendor relations and procurement.
• Internal project organization and development
• Attend selected meetings, if necessary, to represent Blau and Associates
• Assists in analysis of client documents, deliverable drafting and authorship
• Assist with research and concept development, if needed

QUALIFICATION STANDARDS

• 7+ years of culinary management experience
• Experience in Fine Dining and Hotel operations
• Experience in fast paced high-volume atmosphere
• Exceptional organizational and communication skills
• Strong leadership experience and business acumen
• Culinary degree and pedigree
• Flexible schedule and work locations
• Ability to travel domestic and internationally for a length of time and on short notice
• Position is full-time and requires regular, reliable attendance

COMPENSATION AND BENEFITS

• Starting salary: Salary commensurate on experience
• Annual bonus depending on performance and contribution

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management, Strategy/Planning, and Project Management

• Industries

  Hospitality, Restaurants, and Food and Beverage Services

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Medical insurance

Vision insurance

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