Planta in Williamsburg is a beacon of ethical dining and culinary distinction in the bustling heart of New York City. We’re on the lookout for a Culinary Leader to enrich and lead our vibrant team, during dinner service Monday through Friday and both brunch and dinner over the weekend. Our dedication to hospitality goes beyond crafting extraordinary guest experiences—it’s about fostering a culture of heartfelt passion and unpretentious camaraderie. At Planta, you’ll discover a team that eagerly greets each new day, sleeves rolled up, ready to collaborate and innovate, pushing the boundaries of what hospitality can be.
CULINARY LEADER
As a Culinary Leader reporting to the Director of Operations, you will spearhead a team dedicated to upholding the highest standards of food quality and consistency. You’ll manage inventory meticulously and oversee cost control, all while leading the charge in our mission to redefine the art of hospitality and plant base dining.
WHAT WE OFFER:
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100% Medical, Dental, Vision & Life Insurance coverage for PLANTA employees.
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A generous paid parental leave package of up to 4 weeks.
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Work/life balance is a priority — annual PTO starts 90 after date of employment.
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No limit on referral bonuses for sending Leadership and Team Members our way, paid after 180 days of successful employment.
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Tuition and professional certification program assistance up to $2,500 — we want you to reach your goals.
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ClassPass Wellness & Fitness membership (because healthful hedonism is a lifestyle).
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50% off delicious plant-powered food at all full-service PLANTA concepts: PLANTA, PLANTA Queen, and PLANTA Cocina.
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Exciting career growth & development opportunities as part of an ever-expanding company: new restaurants and new positions are always on the horizon.
WHAT’S ON YOUR PLATE:
CULINARY CHAMPION
Uphold our culinary standards at all times by protecting the integrity of all recipes and procedures, ensuring recipes are followed as written
Work with the executive culinary team to introduce and execute monthly features and support other R&D initiatives
Train and supervise team members ensuring they are using proper culinary techniques and treating our food with care and attention to detail so that we are delivering a fresh and delicious menu to our guests at all times
Manage product ordering and inventory levels and ensure there is enough product on hand to complete daily production based on the PAR levels in order to deliver freshly prepared food
Receive products and manage vendor relationships to ensure quality standards are being met or exceeded for all ingredients
Ensure all food and product displays are set up in a beautiful manner and refreshed regularly
Complete twice daily line checks and taste all menu components to confirm product quality and proper recipe execution
OPERATIONAL EXCELLENCE
Monitor the operational flow of the restaurant, ensuring the team is working efficiently and with a sense of urgency
Create and implement systems such as prep sheets, order guides, station opening/closing guides and other regular checklists and processes using sales data and forecasting to ensure proper production amounts with minimal waste
Manage all repairs and maintenance issues in the restaurant to ensure that the team has the working equipment they need to succeed daily
Manage all issues with technology, systems and/or offsite ordering platforms; be proactive in troubleshooting and improving processes to help us scale
Understand Health and Safety protocols and regulations that apply to the workplace and ensure that all employees are trained on food safety and the standards are met at all times
TEAM BUILDING & OVERSIGHT
Create an environment that is warm, welcoming and filled with positivity for guests and employees
Champions the brand’s vision and values and contribute to a culture of positivity, personal accountability and high standards where all employees CHASE perfection in everything they do
Be the face of hospitality by interacting with guests and outside vendors to provide exceptional service and training all other team members in the restaurant to do the same
Manage recruitment needs for your restaurant by proactively interviewing, hiring, onboarding and training
Regularly coach all team members and delivers progressive performance management as needed
Write and manages all staff schedules in compliance with budget and restaurant needs
P&L OWNERSHIP
Be responsible for the entire restaurant operation, including P&L responsibilities of food cost management, labor efficiency, guest experience and building top-line sales.
Understand and interpret the P&Ls and other financial statements and reports and communicates restaurant’s results; is proactive in identifying opportunities with a bias towards action to implement new processes for improvement
Achieve continual growth in top line sales while improving costs through operational efficiencies and measurable systems including waste tracking, time card and recipe portioning audits
INGREDIENTS YOU’LL BRING TO THE TABLE:
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4+ years of Culinary management experience in a comparable restaurant
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Fully understand and embody PLANTA’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
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Thrive in a collaborative environment
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A proactive team player that embodies our spirit of entrepreneurship and mutual respect
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Strong interpersonal and problem-solving abilities
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Ability to work well under pressure in a fast-paced environment
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Ability to lead and motivate others, and build a diverse and effective team.
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A proactive team player that embodies our spirit of entrepreneurship and mutual respect
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Strong interpersonal and problem-solving abilities
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Results-oriented and impeccably organized
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Ability to work well under pressure in a fast-paced environment
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Have extensive knowledge on cooking temperatures and general food safety regulations
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Demonstrates exceptional energy and stamina; upholds the highest quality standards for food, service and financial management and kitchen operations.
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Excellent food preparation techniques and strong attention to detail
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Culinary degree/diploma and/or the equivalent in education and experience is an asset
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Full time flexible hours are required (days, nights, weekends, holidays)
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Results-oriented and impeccably organized