Job description
Join Gilded Plate Culinary Group, a premium collective renowned for innovative, seasonally driven cuisine. We are seeking an Executive Chef to lead a bustling, high-volume kitchen in the heart of New York City. You will shape menus, mentor a diverse culinary team, and drive operational excellence.
As Executive Chef, you will oversee all kitchen operations, uphold the highest standards of quality and consistency, and ensure exceptional guest experiences. This role reports to the Culinary Director and collaborates closely with Front of House, Operations, and Sourcing teams.
We offer a competitive compensation package, comprehensive benefits, paid time off, and strong opportunities for career growth within a vibrant culinary network.
Responsibility
- Lead concept development and seasonal menu design to reflect brand identity and guest expectations.
- Oversee all kitchen operations, ensuring quality, consistency, and timely delivery during all service periods.
- Managing food cost, waste reduction, portion control, and procurement for multiple outlets.
- Recruit, train, and mentor culinary staff; build a high-performance, collaborative culture.
- Ensure strict adherence to food safety, HACCP, sanitation, and regulatory compliance.
- Collaborate with Front of House to optimize plating, presentation, and guest satisfaction.
- Schedule labor, optimize staffing, and manage inventory across all stations.
- Foster relationships with local producers, negotiate menus, and maintain sustainable sourcing practices.
Qualification
- 8+ years of progressive culinary experience; 3+ years in a leadership role as Executive or Head Chef.
- Culinary degree or recognized professional training; strong foundational techniques.
- Proven track record in high-volume, upscale or luxury dining environments.
- Exceptional leadership, communication, and team-building skills; ability to inspire and retain talent.
- Deep knowledge of food safety, HACCP, allergen control, and NYC health code compliance.
- Strong menu costing, recipe development, portion control, and inventory management capabilities.
- Ability to thrive under pressure, manage long hours, and maintain composure during peak service.
- Proficiency with kitchen management software, POS systems, and inventory apps.