Executive Chef

About the role

Saks Global is the largest multi-brand luxury retailer in the world, comprising Saks Fifth Avenue, Neiman Marcus, Bergdorf Goodman and Saks OFF 5TH. Powered by our talented colleagues, we are redefining luxury shopping by offering each customer a personalized experience across our store network and e-commerce platforms. Through strong partnerships with the world's most esteemed brands, cutting-edge technology and the industry's most comprehensive luxury customer data, Saks Global is shaping the future of retail. YOU WILL BE: The Executive Chef / Manager is the culinary visionary and operational leader of Saks Global Restaurants. In this dual-impact role, you will build and inspire an elite, professional back-of-house team while driving top-tier guest experiences through exquisite food quality and outstanding hospitality. You are responsible for overseeing daily kitchen operations, managing high-profile catering and special events, and maintaining strict fiscal control over inventory and food costs to champion overall restaurant excellence.

Responsibilities

• Culinary Leadership & Quality Control
• Service & Expediting: Monitors, organizes, and expedites all plates leaving the kitchen to ensure impeccable execution, temperature, and presentation according to strict specifications.
• Station Readiness: Inspects each Cook's station daily to monitor preparation readiness, par levels, and mise en place for service.
• Menu Innovation & R&D: Keeps menus vibrant and current by maintaining an active personal knowledge of culinary trends (e.g., industry literature, cookbooks, food journals). Upkeeps the active recipe book daily detailing specials, soups, and standard menu items.
• Hands-On Versatility: Maintains technical mastery across all kitchen roles with the capability to seamlessly step in and fill any line position as operational needs dictate.
• Kitchen Ambiance: Fosters a professional, courteous, and high-energy kitchen culture, ensuring strict compliance with uniform upkeep and respectful employee relations.
• Strategic Administration & Financial Control
• Fiscal Management: Manages inventory volumes, processes batch invoices, reviews POS reports against the bottom line, and builds accurate month-end forecasts.
• Cost Optimization: Monitors daily food inventories and food costs to minimize waste, preserve resources, and achieve planned food cost and menu pricing percentages.
• Procurement & Vendor Relations: Executes food and supply orders in strict accordance with Corporate Purchasing Contracts while maintaining highly professional, close relationships with all restaurant vendors.
• Performance Metrics: Drives the entire restaurant operation to achieve and maintain a 90% score or better on seasonal secret shop reports and health sanitation evaluations.
• Catering & Event Strategy: Partners with store leadership to plan, coordinate, and execute the culinary requirements for specialized promotions, catering needs, and high-profile private events.
• Whole-House Operations & Hospitality
• FOH Integration: Fosters a seamless, collaborative partnership with the front-of-house waitstaff to ensure synchronized kitchen-to-table service and gracious guest interactions.
• Floor Presence: Maintains an active leadership role in front dining room procedures, driving the team to keep a pristine, efficient work environment both inside and outside of the kitchen.
• Health & Safety Compliance: Enforces rigorous Health and Sanitation standards as directed by Saks Global, local/federal health departments, and third-party sanitation auditors across all kitchens and dining spaces.
• Associate Development & Training
• Talent Development: Trains, mentors, and allocates professional development for kitchen workers across their respective areas of responsibility.
• Performance Management: Enforces all Saks Global policies uniformly; delivers constructive feedback, conflict resolution, and disciplinary action for Associates when necessary.
• People Collaboration: Partners closely with the People Business Partner (PBP) and Employee Relations (ER) on strategic matters relevant to culinary Associates (e.g., onboarding, payroll, benefits, and active coaching/counseling).
• Executive Communications
• Management Briefings: Communicates daily with the restaurant management team regarding labor scheduling, P&L adjustments, upcoming events, and employee relations.
• BOH Alignment: Communicates effectively, transparently, and daily with all culinary team members, prep crews, and the stewarding/dish team.
• Regional Alignment: Partners closely with the Regional Director of Restaurants to ensure overall store operations run smoothly.
• Cross-Functional Collaboration: Represents the restaurant at weekly department manager meetings, cascading key updates to other department heads and bringing vital store-wide news back to the restaurant frontline staff.

Requirements

• 4-6 years of progressive culinary and r

Benefits

Additional Information

Salary Range $67,832 - $84,790* Job Description:

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