Job description
Join our award‑winning kitchen as an Executive Chef in the heart of New York City. We’re seeking a visionary culinary leader who can craft unforgettable dining experiences, uphold the highest standards of quality, and mentor a dynamic team of culinary professionals.
This is a hands‑on role that combines menu innovation, cost control, and guest‑focused hospitality in a fast‑paced, premium environment.
Responsibility
- Lead and manage daily kitchen operations, ensuring consistency and exceptional plating.
- Design seasonal, market-driven menus with a focus on sustainability and guest experience.
- Inspire, train, and mentor culinary staff; perform regular performance reviews and succession planning.
- Monitor food cost, portion control, waste reduction, and PAR levels to optimize profitability.
- Maintain strict adherence to HACCP, sanitation, and safety standards across all prep areas.
- Collaborate with front‑of‑house teams to ensure flawless menu execution and guest satisfaction.
- Oversee inventory, vendor relationships, and procurement to secure premium ingredients at optimal value.
Qualification
- Bachelor’s degree in Culinary Arts or equivalent professional experience; advanced certifications (ACF/CEC) preferred.
- Minimum 5–7 years of progressive leadership in fine dining or high‑volume kitchens.
- Proven track record in menu development, cost controls, and kitchen analytics.
- Excellent leadership, communication, and team-building skills; ability to manage a diverse staff across shifts.
- Deep knowledge of food safety standards (ServSafe/HACCP) and sanitation best practices.
- Strong organizational skills, calendar planning, and ability to work evenings, weekends, and holidays as needed.
- Fluency with kitchen technologies and inventory systems; aptitude for data‑driven decision making.