Job description
Join Lumina Kitchen Collective in the heart of New York City as an Executive Chef who blends precision technique with creative storytelling on the plate. You will lead a dynamic culinary brigade, shepherd seasonal menus from concept to service, and elevate every dining encounter with remarkable flavor and presentation.
We seek a visionary leader who inspires excellence, cultivates talent, and partners with leadership to drive sustainable kitchen operations. If you thrive in a fast-paced, high-desire dining environment and are passionate about hospitality, this is your next great challenge.
Responsibility
- Lead and oversee all kitchen operations for a high-volume, fine-dining venue, ensuring consistency in taste, texture, and plating.
- Collaborate on seasonal menu development, tasting menus, and specials that reflect the restaurant’s identity and local sourcing.
- Maintain exceptional food safety, sanitation, and HACCP compliance; mentor staff on best practices.
- Manage cost controls, inventory, vendor relationships, and portioning to achieve budget targets.
- Recruit, train, and coach kitchen staff; foster a culture of collaboration, accountability, and professional growth.
- Set standards for mise en place, workflow optimization, equipment maintenance, and safety protocols.
- Partner with front-of-house leadership to ensure seamless service and guest satisfaction during all shifts.
- Lead talent development, performance reviews, and career progression for culinary team members.
Qualification
- Minimum 8 years of professional culinary experience with at least 3 years in a leadership role in fine dining or high-volume concepts.
- Proven track record in menu development, recipe costing, and successful tasting menus.
- Strong leadership, communication, and mentoring skills with the ability to inspire a diverse team.
- Deep knowledge of food safety, HACCP principles, ServSafe or equivalent certification preferred.
- Proficiency in cost management, inventory control, and vendor negotiations.
- Formal culinary education (Associates or Bachelors in Culinary Arts) or equivalent experience; ongoing professional development encouraged.
- Ability to work flexible hours, including evenings, weekends, and holidays in a fast-paced environment.
- Fluent in English; multilingual abilities are a plus.