We seek a strategic and hands-on Executive Chef to lead back-of-house operations for a dynamic, multi-outlet hospitality concept in NYC. This leadership role oversees culinary execution, team management, kitchen operations, and menu development while maintaining the highest quality, safety, and hospitality standards.
Executive Chef Responsibilities:
- Oversee all BOH operations and lead a high-performing kitchen team
- Develop, execute, and maintain menu consistency across outlets
- Manage scheduling, payroll approvals, and staff training programs
- Ensure kitchen cleanliness and full compliance with DOH standards
- Conduct accurate inventory, manage food orders, and control costs
- Lead performance reviews and foster a culture of accountability and growth
Executive Chef Qualifications:
- Proven experience as an Executive Chef or senior CDC in a multi-unit setting
- Expert knowledge of ingredients, kitchen equipment, and culinary techniques
- Strong leadership and communication skills
- Proficiency in Microsoft Office and kitchen management tools
- Prior success with food cost management and operational efficiencies
- Familiarity with DOH standards and inspections preferred
Executive Chef Compensation & Benefits:
- Competitive salary: $120K–$130K
- Paid time off
- Career advancement in a growing hospitality group
