Job description
Join a premier NYC dining destination as Executive Chef. Lead a dynamic kitchen team, curate innovative menus, and uphold exceptional quality in a high-volume environment. This role offers a platform to drive culinary strategy, mentor rising talent, and shape the guest experience.
What we offer: competitive compensation, performance bonuses, comprehensive benefits, and opportunities for professional growth in a fast-paced, luxury setting.
Responsibility
- Lead and manage all kitchen operations for the restaurant, ensuring consistency, quality, and timely execution during all service periods.
- Develop seasonal menus and recipes that align with brand standards and guest expectations.
- Oversee menu costing, portion control, and waste management to optimize profitability.
- Recruit, train, and mentor kitchen staff; foster a culture of teamwork, safety, and hospitality.
- Maintain HACCP and food safety compliance; implement corrective actions as needed.
- Collaborate with front-of-house leadership to ensure a seamless dining experience.
- Maintain relationships with suppliers; evaluate quality and negotiate terms.
- Manage inventory, par levels, and equipment maintenance; plan for peak service periods.
Qualification
- Minimum 5-7 years of progressive culinary leadership experience in fine dining or high-volume restaurants.
- Proven track record in menu development, recipe standardization, and cost control.
- Formal culinary training or a degree in Culinary Arts or related field; certification in food safety.
- Strong leadership, communication, and team-building skills; ability to inspire a diverse team.
- Expert knowledge of HACCP, sanitation standards, and seasonal inventory management.
- Excellent palate and creativity with a passion for high-quality ingredients and plating.
- Ability to thrive under pressure in a fast-paced environment and manage multiple priorities.
- Proficiency with kitchen technology, POS systems, and recipe costing software.