Job description
Join our renowned culinary team as Executive Chef in the heart of New York City. Lead a diverse brigade, elevate dining experiences, and drive menu innovation in a fast-paced, guest-centric environment.
We offer competitive compensation, a modern kitchen, and opportunities for growth within a premium hospitality group.
Responsibility
- Lead daily kitchen operations and ensure consistently high-quality dishes across all service periods.
- Design seasonal menus that balance creativity with profitability and guest preferences.
- Manage kitchen staff, scheduling, training, and performance feedback to foster excellence.
- Control food costs, portioning, waste, and vendor relationships to optimize profitability.
- Collaborate with front-of-house teams to ensure impeccable plating and timely service.
- Enforce rigorous health, safety, and HACCP standards across the kitchen.
- Mentor junior chefs and promote a collaborative, inclusive kitchen culture.
Qualification
- Minimum 5 years as a chef in high-volume or fine-dining kitchens; proven leadership experience.
- Culinary degree or equivalent certification from an accredited program.
- Strong background in menu development, costing, plating, and quality control.
- Extensive knowledge of HACCP, food safety, allergen management, and sanitation.
- Excellent communication, leadership, and problem-solving skills; ability to mentor and motivate.
- Ability to work flexible hours, including nights, weekends, and holidays as needed.
- Familiarity with the New York dining scene and supplier networks is a plus.