Fifth Group Restaurants is hiring an Executive Chef for its Ecco Midtown concept.

The restaurant: Ecco explores the depth and diversity of bold European flavors from the comfort of our contemporary, upscale Midtown restaurant. Impeccable old-world styling, fine dining standards of service, and an unparalleled wine list will keep you coming back for more. Dine with us and enjoy our beloved fried goat cheese drizzled with honey, award-winning wood oven flatbreads, inspired pastas and inventive European-inspired mains that make the most of what’s local.

• Lead and manage all aspects of the restaurant's culinary department with a focus on creativity and operational efficiency.
• Supervise Sous Chefs and provide guidance to the management team.
• Set clear expectations and hold individuals accountable for their job responsibilities.
• Develop and mentor a team of leaders for future growth within the organization.
• Ensure consistent execution of training programs for sous chefs and kitchen staff.
• Provide ongoing coaching and performance evaluations, fostering a positive work environment.
• Make hiring decisions and support Sous Chefs in the hiring process.
• Enforce company policies and procedures for managers and hourly employees.
• Manage food costing, product receiving, and invoice monitoring.
• Conduct accurate physical inventories and maintain a comprehensive purchasing program.
• Monitor and manage food costs to achieve budgeted targets.
• Control controllable expenses in collaboration with the General Manager.
• Uphold stringent standards of food quality, handling practices, and sanitation.
• Implement seasonal menu changes and maintain up-to-date recipe files.
• Educate and train both kitchen and front-of-house staff.
• Manage inventory levels to avoid shortages of menu items.
• Ensure smooth and efficient service during all volume levels.
• Maintain professionalism, cleanliness, and noise levels on the kitchen line.
• Develop relationships with regular guests and represent the restaurant at community events.
• Oversee maintenance and repairs of restaurant equipment.
• Maintain Aloha and Menulink systems related to menu changes.
• Meet food cost objectives and develop action plans to address cost issues.
• Plan and conduct Chef Chat sessions and demonstrations.
• Implement and manage BOH cleaning programs and comply with health department standards.
• Handle payroll-related paperwork accurately and in a timely manner.
• Provide leadership and be a role model for managers and staff.
• Develop and mentor sous chefs through ongoing interaction and one-on-one meetings.
• Prioritize and action-plan within a structured time management system.
• Foster a culture of communication and information sharing.
• Maintain open and honest communication with staff, managers, and owners.