Description
The Senior Manager, Culinary will lead kitchen operations for Bloomingdale’s national portfolio of owned restaurants, developing and standardizing menus, managing procurement and inventory, controlling food costs and P&L, ensuring food safety and quality, and developing back-of-house staff. The role requires a bachelor’s degree, at least five years of direct experience, extensive executive or corporate chef experience, multi-unit restaurant management experience, and knowledge of food industry finance, purchasing, sustainability, and food safety.
