This concept is premier dining establishment and venue known for our exceptional plant-forward foods alongside genuine, hospitable service. We pride ourselves on delivering a memorable dining experience within our multi-unit property, comprised of a Café, Restaurant, Concession Stands, and world-renowned events.

Seeking a highly skilled Executive Chef to lead a growing culinary team. The Executive Chef is responsible for overseeing all kitchen operations, including implementing standard operating procedures, food preparation, staff management, cost and inventory control, seasonal and exhibition-based menu development, and maintaining exceptional health & safety, and sanitation practices.  

The ideal candidate will have an exceptionally strong leadership ability alongside a passion for creating delicious, sustainable, and nutritious foods ranging from plant-based to sustainably sourced foods from local, organic, and especially regenerative farmers. This candidate would be resourceful maintaining the highest standards of culinary excellence. 

Key Responsibilities 

Kitchen Operations and Compliance 

- Operational Oversight: Implement and manage Standard Operating Procedures (SOPs) across all kitchen operations, ensuring optimal efficiency, consistency, and safety across multiple outlets. 

- Health, Safety & Sanitation: Maintain the highest standards of food safety and sanitation, in compliance with New York State regulations.

- Zero-Waste and Composting Initiative: Develop and maintain a zero-waste and composting program that aligns with company sustainability goals, ensuring minimal environmental impact. 

Team Leadership and Development 

- Hire, Train, and Manage Culinary Staff: Build a top-tier culinary team, providing comprehensive training on food preparation, health and safety, sustainability practices, and kitchen operations. 

- Performance Management: Conduct ongoing staff evaluations, implement performance improvement plans, and manage disciplinary actions where necessary to ensure high staff performance. 

- Cross-Training Initiatives: Conduct regular training sessions for both back-of-house and front-of-house teams, ensuring staff are well-versed in menu offerings, service expectations, and operational standards. 

Financial Accountability 

- Budget and Cost Control: Oversee kitchen budgets, including food and labor costs, ensuring alignment with company financial goals. 

- Food Costing and Inventory Control: Create accurate food cost estimates, manage inventory levels, and negotiate with suppliers for the best quality ingredients at competitive prices. Establish pars and maintain detailed inventory systems to optimize cost efficiency. 

- Profit Maximization: Develop and implement pricing strategies that maintain profitability without compromising quality, ensuring that the dining program remains financially sustainable. 

Culinary Vision and Menu Development 

- Lead Menu Innovation: Create seasonal and exhibition-based menus for the Café, Restaurant, Concessions, and Events, with a strong emphasis on plant-forward, sustainable ingredients from local, organic, and regenerative farms. - Signature Dining Experiences: Collaborate with the General Manager and Director of Catering to develop press-worthy, creative menus that elevate the dining experience across all units, from high-end à la carte offerings to tailored event menus. 

- Culinary Trends & Sustainability: Incorporate the latest culinary trends while prioritizing sustainable practices, including zero-waste initiatives and composting programs.

Guest Experience and Event Management: 

- Excellence in Guest Experience: Ensure the highest levels of service, food quality, and presentation for guests across all dining units. Handle guest feedback professionally, ensuring any issues are resolved promptly 

- Special Events & Catering: Lead culinary execution for all catering events, coordinating with the events team to ensure that client specifications are met, and menus are innovative and executed flawlessly. 

Strategic Planning and Reporting: 

- Long-Term Culinary Strategy: Develop long-term culinary goals in collaboration with the General Manager to drive future growth and success. 

- Performance Reporting: Provide regular reports on kitchen operations, including budget performance, labor costs, food costs, and sustainability initiatives to the General Manager.

Facility & Equipment Management: 

- Equipment Oversight: Maintain kitchen equipment, ensuring all tools and machinery are in optimal working order and adhere to industry standards. 

- Facility Health Audits: Conduct routine internal health inspections and audits to verify compliance with DOH regulations, ensuring all venues pass external audits with excellence. 

Vendor and Supplier Relations 

- Sourcing Excellence: Build and maintain relationships with local, organic, and regenerative suppliers to ensure the use of premium-quality ingredients that align with sustainability goals. 

- Vendor Negotiations: Work with suppliers to secure competitive pricing and high-quality products, ensuring that menus are executed with the best possible ingredients. 

Qualifications 

- Minimum of 10+ years as an Executive Chef or in a similar role within a high-volume, multi-unit operation. - Experience from luxury multi-unit properties, including five-star hotels or Michelin-starred restaurants. - Culinary degree or equivalent professional experience. 

- Certified and up-to-date with food safety protocols. 

- Demonstrated knowledge of industry-leading safety standards. 

- Proficient in English and Spanish to manage a diverse team effectively. 

- Strong understanding of food safety and sanitation regulations. 

- Exceptional leadership and interpersonal skills, capable of managing and developing a diverse culinary team. - A creative and innovative approach to menu development and food presentation. 

- Strong organizational and time-management skills to oversee multi-unit operations efficiently. 

- Ability to work under pressure in a fast-paced environment, while maintaining high standards of excellence. 

Skills 

- Advanced Culinary Expertise: Experienced in various, global techniques with plant-forward, sustainable focus - Menu Development: Creative, seasonal, and event-driven menu innovation. 

- Leadership: Strong ability to manage and motivate diverse teams. 

- Operational Efficiency: Streamlining kitchen workflows and maintaining high standards. 

- Inventory & Cost Control: Skilled in food costing, budgeting, and inventory management. 

- Sustainability Focus: Commitment to zero-waste, composting, and sustainable sourcing. 

- Event Management: Experienced in catering and executing high-profile events. 

- Health & Safety Compliance: Strong knowledge of safety standards and ServSafe certified. 

- Guest Engagement: Excellent communication and resolution of guest concerns. 

- Bilingual: Fluent in English and Spanish for effective team and guest communication. 

- Financial Management: Expertise in controlling labor and food costs for profitability. 

- Problem Solving: Adaptable with strong attention to detail in fast-paced environments.