Executive Chef

New York

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Job Description

Executive Chef-Pier 17
The Howard Hughes name is synonymous with entrepreneurial vision, tenacity and a pioneering spirit—values still embodied by The Howard Hughes Corporation today. While Hughes’ passion for aviation and the silver screen are legendary, it was his investment in real estate that forms the bedrock of the company.  At the core of our DNA, we believe we can Make Life Extraordinary.  We strive to embody these same qualities for every individual that our company touches, from stakeholders to partners, from consumer to shareholder.
We believe in “Thinking Big” at The Howard Hughes Corporation.   We demand excellence and an unrelenting dedication to success.  Our mission is to be the pre-eminent developer and operator of master planned communities and mixed-use properties in the United States.  We create timeless places and memorable experiences that inspire people while driving sustainable, long-term growth and value. We create environments where people want to live, work, shop, dine and play from coast to coast.
The Executive Chef will direct food preparation, production, and control for all food outlets at Pier 17 including but not limited to the Rooftop Restaurant, Rooftop Concessions, Catering Kitchen, River Deck Concessions and Kiosks. The Executive Chef will report to the General Manger of Food and Beverage- Pier 17.
  • Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product.
  • Use market research to develop new products.
  • Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
  • Provide support of a specialist nature to the Executive Committee, particularly to the General Manager of Food and Beverage.
  • Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the Pier.
  • Responsible for the selection, training and development of the personnel within the department.
  • Able to exercise hire and fire discretion within HHC’s policies.
  • Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
  • Control the elements that determine profit and loss.
  • Responsible for all major operating expenses.
  • Set margins and manage the business against projections. Make decisions that relate to profit and loss.
  • Responsible for the financial management of the operation.
  • Give direction and be responsible for the implementation of plans.
  • Monitor effectiveness and introduce changes in response to the marketplace.
  • Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
  • Work in a cooperative and friendly manner with fellow employees, set a positive example.
  • Provide the highest level of guest service to the Pier’s clients.
  • Maintain professional attire and personal hygiene.
  • Maintain a clean, neat, and orderly work area.
  • Read, understand, and follow all policies, procedures, and practices as stated in the Employee Handbook.
  • Implement HHC’s safety and emergency policies and procedures (i.e. evacuation, first aid, etc.) to include removing all safety hazards, following company’s OSHA program, and safe lifting techniques.
  • Promptly report substandard (unsafe) conditions to Supervisor.
  • Promptly report accidents, injuries, property damage, or loss to Supervisor.
  • Inform management promptly of any work-related problems or guest complaints.
  • Promote the Pier through goodwill, courtesy, and a positive attitude.
  • Attend all scheduled training classes and meetings.
  • Perform any reasonable request as assigned or directed by management.
  • Assist person(s) with a disability.
  • Comply with all applicable federal, state and local laws ordinances as they apply to the Pier, guests, and employees.
  • Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Pier.
  • Seven to ten years of culinary management experience.
  • High volume production and catering experience is essential.
  • Previous experience managing cost controls.
  • Desire to learn and grow with a world class hospitality business.
  • Culinary degree required.