Executive Chef

About the role

Join our team as an exceptional Executive Chef and lead a high-performing kitchen and Back of House (BOH) team in delivering outstanding dining experiences. This role is responsible for managing all aspects of kitchen operations, including team leadership, hiring, training, scheduling, food production, inventory, purchasing, and labor and food cost control.

Responsibilities

• Culinary Excellence & Kitchen Operations
• Ensure the timely preparation, freshness, quality, and consistency of all dishes served.
• Maintain high standards for food presentation, plating, and execution across all services.
• Assist with menu development, recipe creation, and seasonal culinary initiatives.
• Monitor kitchen operations to ensure efficiency, organization, and smooth daily service.
• Oversee all food production to ensure recipes, portion sizes, and presentation standards are consistently followed.
• Ensure all menu items are prepared in accordance with established recipes, quality standards, and guest expectations.
• Cookery Production & Workflow Coordination
• Coordinate kitchen production and workflow to meet service demands while maintaining efficiency and minimizing waste.
• Leadership & Team Development
• Lead and manage all aspects of the kitchen and Back of House (BOH) operations, ensuring efficient daily execution, operational excellence, and a collaborative, high-performing work environment.
• Lead, motivate, and develop a high-performing kitchen team in a fast-paced environment.
• Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers.
• Cookery Production & Workflow Coordination
• Cookery Production & Workflow Coordination
• Coordinate staff schedules, assignments, and daily workflow to meet operational needs.
• Performance Standards & Accountability
• Establish and maintain performance standards that promote accountability, consistency, teamwork, and exceptional culinary execution.
• Culture & Engagement
• Foster a positive, inclusive culture focused on employee engagement, professional development, open communication, and continuous improvement.
• Food Safety & Sanitation
• Maintain strict compliance with all food safety, sanitation, and health department regulations.
• Implement and enforce hygiene, cleanliness, and workplace safety procedures.
• Monitor kitchen equipment and workspaces to ensure cleanliness, functionality, and operational efficiency.
• Inventory, Purchasing & Administrative Management
• Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment.
• Submit purchase orders and maintain accurate inventory and cost controls.
• Purchase products from company-approved vendors while ensuring quality and budget expectations are met.
• Support operational and financial goals through effective labor and resource management.
• Collaboration & Guest Experience
• Partner closely with the General Manager and front-of-house leadership to ensure strong communication and seamless service execution.
• Address guest or client concerns related to food quality and service in a professional and timely manner.
• Continuously seek feedback to improve culinary offerings and the overall guest experience.

Qualifications

• Minimum of 5 years of restaurant management experience in a high-volume hospitality environment.
• Strong culinary background with professional references required.
• Knowledge of food safety, sanitation standards, and kitchen operations best practices.
• Proficiency in Microsoft Office, including Microsoft Excel.
• Strong leadership, coaching, and team development skills.
• Excellent organizational, multitasking, and problem-solving abilities.
• Able to communicate and collaborate effectively with kitchen, service, and leadership teams.
• Professional demeanor with a positive attitude and strong work ethic.
• NYC Food Handler’s Certificate preferred.

Location

New York, NY

Position Type

Full-Time, On-Site

Schedule

Monday - Friday

Pay

$110,000 - $115,000 year, based on experience.

Benefits

• PTO
• 401(k)
• Medical, dental, and vision insurance
• Transit benefits
• Paid and unpaid safe and sick leave
• An FSA (Flexible Spending Account)

Requirements

• Must be able to provide valid documentation that you are legally eligible to work in the United States.

Skills

• Leadership
• Teamwork
• Problem Solving
• Communication
• Organizational Skills
• Food Safety
• Inventory Management
• Customer Service
• Time Management
• Training
• Planning
• Decision Making
• Conflict Resolution
• Project Management
• Financial Management
• Health and Safety
• Workplace Safety
• Food Preparation
• Menu Development
• Recipe Creation
• Seasonal Culinary Initiatives
• Food Production
• Workflow Coordination
• Performance Standards
• Accountability
• Culture & Engagement
• Employee Engagement
• Professional Development
• Open Communication
• Continuous Improvement
• Food Quality
• Guest Experience
• Service Execution
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality
• Service
• Feedback
• Improvement
• Collaboration
• General Manager
• Front-of-House Leadership
• Communication
• Seamless Service
• Client Concerns
• Food Quality