Job description
Join a renowned fine-dining kitchen in the heart of New York City as an Executive Chef. We seek a visionary culinary leader who thrives in high-volume service, mentors a diverse team, and elevates seasonal menus with sustainable ingredients.
As Executive Chef, you will oversee menu development, maintain uncompromising quality standards, and drive kitchen operations from line to plate while delivering an exceptional guest experience.
Responsibility
- Oversee daily kitchen operations for a high-volume, fine-dining environment, ensuring consistency in taste, texture, and presentation.
- Lead menu development and seasonal planning in collaboration with the General Manager and Head of Culinary, ensuring cost-effective, on-brand offerings.
- Recruit, train, and mentor culinary staff; manage performance, scheduling, and professional growth.
- Maintain rigorous food safety, HACCP compliance, sanitation standards, and allergen controls across all stations.
- Manage inventory, vendor relationships, and ingredient sourcing; optimize waste reduction and cost controls.
- Collaborate closely with service and front-of-house to ensure flawless dining experiences and timely service.
- Uphold brand standards for plating aesthetics, texture, and flavor balance; drive culinary innovation and technique adoption.
Qualification
- Minimum 5-7 years of progressive culinary leadership in fine-dining settings.
- Culinary degree or equivalent professional training from a recognized program.
- Proven track record in menu development, costing, and kitchen budgeting.
- Strong leadership, communication, and team-building skills; ability to motivate a diverse staff.
- Excellent palate, creativity, and mastery of plating and presentation.
- Extensive knowledge of HACCP, food safety, and sanitation regulations; active certifications preferred.
- Experience managing high-volume service and fast-paced environments; capable of sustaining quality under pressure.