Job description
We are seeking a passionate, results-oriented Executive Chef to lead a premier dining concept in New York City. The ideal candidate blends modern technique with classic authenticity, driving culinary innovation while ensuring operational excellence and guest satisfaction.
As a key leader, you will curate menus, train a diverse kitchen team, manage food costs, and uphold the highest standards of safety and quality. This role reports to the Director of Culinary and collaborates with service, pastry, and dining room teams to deliver a cohesive guest experience.
Key qualities include strategic thinking, hands-on leadership, and a relentless focus on quality, consistency, and guest delight. If you thrive in a fast-paced environment and have a passion for sustainable, seasonally driven cuisine, we want to hear from you.
Responsibility
- Lead and continuously evolve the menu with a focus on seasonality, sustainability, and brand identity.
- Direct daily kitchen operations, ensuring consistent plate presentation and timely service.
- Manage food costs, portion sizes, and waste reduction through data-driven controls.
- Recruit, train, and mentor a diverse culinary team; foster a culture of safety and accountability.
- Collaborate with front-of-house leadership to deliver exceptional guest experiences and high NPS scores.
- Maintain HACCP compliance and strict sanitation standards; oversee equipment maintenance and safety protocols.
- Partner with suppliers to secure quality ingredients and favorable terms; manage inventory and vendor relationships.
- Lead culinary innovation projects, including tasting menus for special events and celebrations.
Qualification
- Bachelor's degree in Culinary Arts or equivalent professional experience in a fine-dining or high-volume concept.
- Minimum 5-7 years of progressive culinary leadership, with strong pastry or garde manger knowledge a plus.
- Proven track record of managing food costs, inventories, and menu engineering.
- Exceptional knife skills, flavor profiling, and plating artistry; mastery of modern techniques and classic fundamentals.
- Strong leadership, communication, and conflict resolution skills; ability to mentor and develop a high-performance team.
- Experience with HACCP, safety regulations, and health department inspections.
- Ability to thrive in a fast-paced environment with excellent time-management and organizational skills.