Job description
Join Verve Culinary Group as our next Executive Chef and lead a high-energy kitchen in the heart of New York City. We seek a creative, disciplined, results-driven culinary leader who elevates guest experience through seasonal menus, sustainable sourcing, and exceptional team mentorship.
You will oversee menu development, quality control, kitchen operations, and safety compliance while maintaining profitability and a first-class guest experience.
We offer a dynamic culture, competitive compensation, professional growth, and a commitment to culinary excellence.
Responsibility
- Lead concept development, seasonal menu design, and plating standards that reflect the brand's identity.
- Manage and mentor kitchen brigade; recruit, train, and evaluate staff for continuous improvement.
- Ensure consistent quality, taste, and presentation across all service periods.
- Oversee food safety, sanitation, allergen controls, and compliance with local health regulations.
- Monitor food costs, waste, portion control, and inventory to hit budget targets.
- Collaborate with local suppliers and farms to source sustainable, high-quality ingredients.
- Coordinate with front-of-house leadership to ensure seamless guest experiences and timely service.
- Develop and implement SOPs for efficiency, safety, and equipment maintenance.
Qualification
- Minimum 5–7 years of progressive chef experience in high-volume or fine-dining environments.
- Culinary degree or equivalent professional training from an accredited program.
- Proven track record in menu design, recipe development, and cost management.
- Strong leadership, communication, and team-building skills; able to motivate and retain talent.
- Ability to thrive in a fast-paced environment with excellent problem-solving abilities.
- Deep knowledge of current culinary trends, dietary accommodations, and seasonal sourcing.
- Food safety certification (ServSafe or equivalent) and HACCP knowledge.
- Excellent palate, creativity, and a passion for precision and hospitality.