Job description
We are seeking an accomplished Executive Chef to lead the kitchen of a premier fine-dining venue in New York City. The ideal candidate blends artistry with operational excellence, delivering exceptional dishes and memorable experiences.
As the heart of the culinary team, you will craft menu concepts, mentor staff, and uphold the highest standards of food safety, consistency, and hospitality.
Responsibility
- Lead menu concept development and seasonal menu planning that reflects brand identity and seasonal ingredients.
- Oversee all cooks and kitchen operations to ensure consistency, quality, and timely service.
- Manage food costs, portion control, waste reduction, and inventory forecasting to achieve profitability targets.
- Recruit, train, coach, and evaluate kitchen staff; foster a culture of excellence and teamwork.
- Ensure strict adherence to HACCP, sanitation, food safety, and health department regulations.
- Collaborate with front-of-house leadership to deliver outstanding guest experiences and menu storytelling.
- Maintain plating standards, recipe documentation, and continuous quality improvement.
- Lead equipment maintenance, line setup, and sustainability initiatives in the kitchen.
Qualification
- 5+ years of experience as Executive Chef or Head Chef in fine-dining or high-volume settings.
- Proven track record in menu design, cost control, and successful kitchen leadership.
- Strong leadership, communication, and mentoring skills with a proactive management style.
- Excellent palate and sensory acuity, with expertise across contemporary and classical techniques.
- Solid knowledge of inventory management, procurement, and kitchen software (POS, invoicing).
- Ability to thrive under pressure, manage complex operations, and uphold brand standards.
- Culinary degree or equivalent training from a recognized program.
- Commitment to diversity, inclusion, and sustainable kitchen practices.