Job description
Elevate the culinary experience at a premier NYC destination. We are seeking an Executive Chef to lead a dynamic team in a fast-paced, guest-centric environment. This role combines menu innovation, operational excellence, and exceptional people leadership to deliver memorable dining experiences.
You will partner with the General Manager to prototype seasonal menus, maintain high-quality standards, and drive sustainable profitability through thoughtful menu costing and waste reduction.
Responsibility
- Lead menu development and seasonal concept creation aligned with brand vision
- Oversee daily kitchen operations, schedules, and workflow for up to 40 cooks
- Manage food cost, portion control, waste reduction, and vendor relationships
- Mentor, recruit, train, and develop culinary talent; set performance expectations
- Uphold food safety, sanitation, and HACCP compliance
- Collaborate with front-of-house to ensure impeccable plating and guest experience
- Maintain inventory integrity, equipment maintenance, and supplier negotiations
- Drive continuous improvement initiatives and uphold brand standards
Qualification
- Minimum 8-10 years of kitchen leadership experience, with proven track record as Executive Chef or similar
- Culinary degree or equivalent professional training
- Strong knowledge of menu costing, food safety, and HACCP protocols
- Exceptional leadership, communication, and team-building skills
- Ability to thrive in a fast-paced, high-volume environment and weekend/evening hours
- Fluent in English; authorized to work in the United States