Job description
Join a world-class culinary team as Executive Chef in the heart of New York City. You will lead menu development, mentor a high-performing brigade, and craft memorable dining experiences. Our kitchen values creativity, consistency, and sustainability. We offer a competitive salary, comprehensive benefits, and opportunities for growth within a renowned restaurant group.
As a leader in the kitchen, you will guide recipe development, quality control, and training across all stations, while cultivating a culture of excellence and collaboration.
Responsibility
- Lead daily kitchen operations across all stations, ensuring consistent quality and timely execution.
- Develop seasonal menus and plating concepts that reflect seasonal produce and guest expectations.
- Manage food costs, inventory, waste reduction, and vendor relationships for optimal profitability.
- Recruit, train, and mentor culinary staff; oversee scheduling and performance reviews.
- Maintain rigorous food safety, HACCP compliance, and sanitation standards.
- Collaborate with front-of-house teams to optimize guest experience and communication.
- Set and monitor portion control, recipe standardization, and quality benchmarks.
- Champion sustainability initiatives and culinary innovation across the menu.
Qualification
- Bachelor’s degree in Culinary Arts or equivalent professional training; Mastery of modern cooking techniques a plus.
- Minimum 8–10 years of kitchen leadership experience in a high-volume or fine-dining setting.
- Proven track record in menu development, costing, and kitchen operations.
- Strong leadership, communication, and team-building skills; ability to motivate a diverse staff.
- Deep knowledge of food safety, HACCP, and sanitation regulations.
- Excellent organizational and problem-solving abilities; capable of thriving under pressure.
- Fluent in English; additional languages a plus.