Corporate Chef

Corporate Executive Chef

Multi-Unit Restaurant Group | New York City

Overview

A well-established, high-volume restaurant group operating 7-10 Restaurants with 3 additional openings planned in the next year is seeking a Corporate Executive Chef to lead culinary strategy and execution across all units. The group generates significant annual revenue and is entering a phase of growth, refinement, and operational discipline.

This is a hands-on leadership role requiring deep experience in multi-unit operations, menu development, team building, and cost management, while maintaining high culinary standards at scale.

Responsibilities

Culinary Leadership & Strategy

• Oversee all culinary operations across existing and future locations

• Streamline and optimize menus for consistency, profitability, and scalability

• Develop new menu items and seasonal offerings aligned with brand positioning

• Establish and maintain food quality, presentation, and execution standards

Menu Development & Rollouts

• Create structured processes for testing, approving, and rolling out new menu items

• Partner with operations to ensure smooth implementation across all locations

• Train culinary teams on new dishes, recipes, and execution standards

New Store Openings

• Lead culinary planning and execution for new restaurant openings

• Design opening menus and kitchen workflows

• Build opening BOH teams, including management and line staff

• Oversee pre-opening training, soft openings, and launch support

Team Development & Management

• Recruit, hire, and develop culinary leadership

• Build standardized training programs for BOH teams

• Work closely with chefs at each location to ensure alignment and accountability

• Foster a strong culture of professionalism, consistency, and growth

Cost Control & Operational Excellence

• Maintain food cost, labor cost, and purchasing discipline across all locations

• Collaborate with finance and operations on budgeting and forecasting

• Optimize recipes, yields, and prep processes to improve margins

• Partner with vendors and sourcing teams to ensure quality and cost efficiency

Cross-Functional Collaboration

• Work closely with operations, leadership, and ownership

• Support brand evolution while protecting core identity

• Serve as the primary culinary representative at the executive level

Qualifications

• 10+ years of professional culinary experience

• Proven success managing high-volume, full-service restaurants

• Strong background in menu development, execution, and standardization

• Demonstrated ability to control food cost and labor cost at scale

• Extensive experience hiring, training, and developing BOH teams

• Hands-on leader comfortable working in kitchens regularly

• Experience with new restaurant openings highly preferred

• Strong organizational, communication, and leadership skills

Ideal Candidate Profile

• Strategic thinker with an operator’s mindset

• Comfortable balancing creativity with financial discipline

• Thrives in fast-paced, growth-oriented environments

• Detail-oriented, structured, and process-driven

• Respected leader who can motivate and develop teams

Location & Travel

• Based in New York City

• Regular travel between locations required

Compensation

• Competitive compensation

• Performance-based incentives

• Benefits package commensurate with experience