After undergoing a transformative restoration, The Waldorf Astoria New York is set to reignite its magnetic allure. The Waldorf Astoria New York is seeking team members to unveil a new era of luxury which embodies the spirit of New York City.
With a fresh, modern expression of its rich, authentic legacy, Waldorf Astoria provides guests an exceptional environment and the personalized attention of True Waldorf Service that creates unforgettable experiences for discerning travelers with 375 rooms (plus 375 residences), 40,000 square feet of event space, holistic spa and wellness programming, and celebrity chef partnership. In landmark destinations around the world, Waldorf Astoria Hotels & Resorts reflect the culture and history of their extraordinary locations.
At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community.
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The Waldorf Astoria New York
Classification: Full-Time
Shift: Various – must be available weekdays, weekends, and holidays.
Pay Rate: The annual salary range for this role is $140,000 - $150,000 and is based on applicable and specialized experience and location.
A Chef de Cuisine at our Japanese Omakase Outlet is responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
What will I be doing?
As Chef de Cuisine, you would be responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
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Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability
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Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation
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Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices
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Create and implement new menus and individual food items
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Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward
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Recruit, interview and train team members
