Job Description
Elevate the Dining Experience at Nexus Culinary Group
Nexus Culinary Group is on the lookout for a dynamic and visionary Head of Food & Beverage Innovation to lead our culinary strategy across our premium venues in New York City. In this pivotal role, you will be responsible for curating exceptional dining experiences, driving operational excellence, and spearheading sustainable practices that resonate with our discerning clientele.
As a leader in the F&B space, you will bridge the gap between creative culinary arts and commercial viability, ensuring that every dish served tells a story of quality, flavor, and innovation.
Responsibilities
- Menu Development & Strategy: Design and implement seasonal menus that align with current culinary trends while maintaining high profitability margins.
- Operational Leadership: Oversee kitchen and service operations, ensuring seamless execution of high-volume events and daily service.
- Vendor Relations: Manage relationships with key suppliers and farmers to secure the highest quality ingredients and negotiate favorable contracts.
- Cost Control: Monitor food and beverage costs closely, implementing strategies to minimize waste and optimize inventory management.
- Team Culture: Foster a culture of excellence, mentoring culinary staff, and conducting regular training sessions on hygiene, safety, and service standards.
- Sustainability: Drive initiatives focused on sustainability, including sourcing locally and reducing the carbon footprint of our supply chain.
- Brand Representation: Act as the public face of the brand at industry events and media engagements.
Qualifications
- Experience: Minimum of 7-10 years in senior Food & Beverage management, with a proven track record in a high-volume, luxury environment.
- Education: Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field; Culinary certification (Culinary Institute of America, Le Cordon Bleu, etc.) is highly preferred.
- Financial Acumen: Strong understanding of P&L management, budgeting, and cost control mechanisms.
- Leadership Skills: Exceptional ability to lead cross-functional teams and inspire high performance.
- Regulatory Knowledge: In-depth knowledge of HACCP guidelines, food safety regulations, and health codes.
- Trend Awareness: Keen eye for emerging food trends, dietary requirements (e.g., vegan, gluten-free), and evolving consumer preferences.
- Communication: Outstanding verbal and written communication skills, capable of presenting to stakeholders and the media.