sr. Manager, Culinary Operations/Corporate Chef

Bloomingdale's - New York, NY

Full-time - Senior

New York, NY

General Merchandise Retailers

About the position

The Senior Manager, Culinary Operations at Bloomingdale's is responsible for overseeing kitchen operations across the company's national portfolio of owned restaurants. This role focuses on executing culinary strategies that enhance the Food & Beverage offerings, ensuring operational excellence in a multi-unit environment. The position requires a strong leader with a passion for culinary arts, tasked with menu development, procurement, cost management, food safety, and team training.

Responsibilities

• Implement a culinary strategy that modernizes and elevates Bloomingdale's Food & Beverage division.
• Roll out standardized menus for each business model, including guides and best practices for procurement, recipes, nutrition, and plating.
• Oversee BOH operations including food procurement, storage, inventory management, preparation, and waste management.
• Standardize kitchen operations by implementing line checks, cleaning schedules, opening/closing checklists, prep sheets, order guides, and waste logs.
• Implement and maintain the highest standards of food quality, consistency, presentation, and taste.
• Serve as a mentor and trainer of the BOH staff and collaborate with FOH staff to ensure cohesive brand strategy expression.
• Ensure adherence to all food safety regulations, health codes, policies, and procedures.
• Establish and maintain relationships with 3rd party vendors to enhance food & beverage offerings and reduce costs.
• Manage BOH expenses to ensure unit profitability.

Requirements

• Bachelor's Degree from a 4-year college or university.
• 5+ years direct experience in culinary operations.
• Familiarity with all BOH positions and 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 equivalent required.
• Knowledge of food industry finance, production, purchasing, and sustainability.
• Multi-unit management experience in a full-service restaurant operation.
• Ability to read, write, and interpret instructional documents such as reports, procedure manuals, and recipes.
• Understanding of P&L statements, food cost, and payroll budgets.
• Excellent leadership, facilitation, and interpersonal skills.

Nice-to-haves

• Ability to think creatively, strategically, and technically.
• Ability to work a flexible schedule based on department and company needs.