Job description
Join Aurora Table Hospitality, a premium dining concept in the heart of New York, as Executive Chef. Lead a vibrant kitchen that blends seasonal produce, precise technique, and memorable dining experiences. This is a hands-on leadership role ideal for a culinary innovator who combines a refined palate with a mentor's spirit.
In this role you will shape a distinctive menu, elevate service standards, and cultivate a culture of excellence across the kitchen. We offer a competitive compensation package, professional development, and opportunities to influence a high-profile culinary program in a fast-paced, guests-first environment.
Responsibility
- Direct all kitchen operations across all services, ensuring consistency, quality, and efficiency.
- Design and execute seasonal menus, tasting menus, and daily specials that reflect ingredient availability and culinary trends.
- Maintain exceptional food quality, plating standards, and portion control from line to service.
- Oversee menu costing, inventory management, waste reduction, and vendor negotiations to optimize profitability.
- Recruit, train, and lead a high-performing culinary team; conduct performance reviews and succession planning.
- Ensure rigorous food safety, sanitation, and HACCP compliance; uphold ServSafe standards and regular audits.
- Collaborate closely with front-of-house leadership to optimize guest experience and service flow.
- Lead recipe development, process improvements, and ongoing kitchen innovation to elevate concept.
Qualification
- Professional culinary degree or equivalent experience from a recognized program.
- Minimum 5-7 years of progressive kitchen leadership in fine dining or high-volume establishments.
- Proven track record in menu development, cost controls, and kitchen operations.
- Strong leadership, communication, and team-building skills with the ability to inspire staff.
- In-depth knowledge of food safety, sanitation, and HACCP/ServSafe practices.
- Ability to work flexible hours, including nights, weekends, and holidays; thrive under pressure during peak service.
- Excellent palate, creative plating ability, and passion for modern cuisine.
- Fluent English; additional languages a plus; legal right to work in the US.