Job description
Join a premier, high-volume kitchen in the heart of New York City as our next Executive Chef. You will lead a diverse culinary team, craft innovative menus, and drive exceptional dining experiences for a discerning guest base. This role demands hands on leadership, advanced technique, and a relentless commitment to quality, consistency, and safety.
What you will do: oversee day-to-day kitchen operations, mentor staff, partner with the front of house to ensure flawless service, and manage food costs without compromising flavor. We offer a competitive compensation package, opportunities for growth, and a vibrant, collaborative work culture.
Responsibility
- Lead daily kitchen operations to ensure high quality, consistent dishes across all service periods.
- Develop seasonal menus in collaboration with the culinary team and the concept owner.
- Oversee procurement, inventory control, and cost management to achieve target margins and reduced waste.
- Maintain strict sanitation and HACCP compliance and uphold health and safety standards.
- Recruit, train, and coach kitchen staff; foster a positive, inclusive, and high performance culture.
- Partner with front of house to ensure impeccable plating, timing, and guest satisfaction.
- Build supplier relationships to source sustainable and locally produced ingredients.
Qualification
- Minimum 5 years of progressive experience in professional kitchens, with at least 2 years as a sous chef or head chef in a high volume setting.
- Proven ability to design and execute menus that balance flavor, texture, and cost.
- Mastery of knife skills, cooking techniques, and plating artistry across multiple cuisines.
- Strong leadership, communication, and training skills; able to manage large teams under pressure.
- Excellent knowledge of food safety, HACCP, and sanitation; certified where applicable.
- Budgeting and cost control experience; ability to forecast needs and minimize waste.
- Flexibility with schedule, including weekends and holidays as required.