Chef and B

Executive Chef & F&B Director

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Graduate by Hilton New York is part of the Graduate Hotels collection located on the Cornell Tech Campus on Roosevelt Island, serving as the island's first hotel and marking the brand's debut in New York City. Architecturally designed by internationally renowned design firm, Snhetta, and interior design from Graduate Hotels' in-house team, the hotel blends Old School and New Age, taking inspiration from both the rich history of Roosevelt Island and the future of technology that the Cornell campus embodies. The futuristic, fashionable and the functional meld to create a space that's bright, open and always interesting. The crown jewel of the property is the Panorama Room, the stunning 168-seat rooftop bar and lounge designed by James Beard Foundation Award-winning design firm, Parts and Labor Design, this venue evokes a sense of cinematic drama inspired by futurism creating a true destination for fashion-forward elegance in an intimate space all set against unobstructed city views.

Responsibilities

• Work collaboratively with other F&B managers and department heads to ensure seamless coordination across all outlets and banquet operations.
• Keep immediate supervisor fully informed of all operational matters requiring attention.
• Lead strategic planning for both culinary and beverage programs, ensuring consistency of quality, innovation, and guest satisfaction across all hotel outlets.
• Coordinate and monitor all phases of loss prevention and food safety compliance within kitchen and storage areas.
• Prepare and submit required reports in a timely and accurate manner.
• Monitor and maintain the highest quality standards for all food and beverage products and presentations.
• Oversee preparation and review of key financial reports including food and beverage cost, labor analysis, payroll, and revenue tracking to meet departmental goals.
• Direct all aspects of daily F&B operations including kitchens, restaurants, bar programs, and banquet services, ensuring alignment with the hotel's brand vision.
• Respond to guest feedback and complaints promptly and professionally, ensuring recovery efforts enhance guest loyalty.
• Ensure compliance with all company SOPs and brand standards across both culinary and beverage departments.
• Ensure compliance with all purchasing and requisition procedures.
• Conduct staff performance reviews and ongoing coaching.
• Collaborate with F&B leadership to design and implement creative menu offerings, seasonal activations, and beverage promotions.
• Coordinate, supervise, and support the Stewarding Department to maintain cleanliness, efficiency, and sustainability standards.
• Analyze monthly food and beverage costs, identifying opportunities for improvement and cost control.
• Develop and execute comprehensive training programs for culinary, bar, and service teams focused on quality, consistency, and guest engagement.
• Review daily forecasts, customer counts, and event schedules to ensure proper staffing and production planning.
• Maintain and adjust par stock levels for both food and beverage inventories.
• Assess food and beverage portioning, visual appeal, flavor, and temperature to ensure excellence in every outlet.
• Mentoring and developing sous chefs, Director of outlets, outlet managers, and bar leads to creating a strong leadership pipeline.
• Partner with Sales & Events to design banquet and catering menus that balance creativity, cost, and operational execution.
• Review and approve weekly payroll, ensuring compliance with labor targets.
• Oversee procurement for food, beverages, and supplies, maintaining proper quality standards and vendor relationships.
• Ensure daily operational excellence by supervising prep, service execution, inventory control, and end-of-day financial reporting across outlets.
• Communicate facility and equipment needs to Engineering promptly for maintenance or repair.
• Drive guest engagement through innovative beverage programming, partnerships with local producers, and seasonal activations reflective of the New York market.
• Champion sustainability, waste reduction, and community engagement initiatives within the F&B department.

Key Performance Indicators (KPIs)

Qualifications