Executive Chef

The forthcoming Echo Lake, a rum-focused bar and restaurant in Williamsburg, is looking for an Executive Chef, who will own every aspect of our kitchen operation —from the food on the plate to the culture behind the line. You'll work closely with a tight-knit, hard-working team that prizes quality, consistency, and genuine hospitality. This isn't a role for someone who manages from a distance; we want a chef who leads by example and inspires those around them to be better.
 

General Responsibilities:

• Hire and train line cooks and prep cooks; foster a positive, high-performance kitchen culture grounded in mutual respect and a shared commitment to excellence
• Create menus, recipes, SOP for BOH
• Help manage cleanliness, organization, and DOH compliance of the cooking line
• Lead R&D, testing, and rollout of new dishes in collaboration with ownership
• Assist in the development and execution of specials and seasonal menu changes
• Maintain and model a standard of excellence in mise en place, execution, and communication
• Support and enforce kitchen safety, sanitation, and cleanliness protocols.
• Consult on buying of back of house kitchen wares, setting up prep stations, walk in fridges, pass + prep areas
• Communicate with FOH leadership regarding any menu changes, ingredient issues, or staffing matters
• Create BOH Schedule in consultation with ownership 
• Work with ownership to determine COGs and menu pricing 
• Monitor inventory and purchase supplies and food from approved vendors
• Conduct Monthly inventory of food and BOH wares
• Develop catering menus alongside ownership for special + private events 

Job Requirements:

• Must be on site Wed-Sun 8 hrs/per day, including during service 
• Must hold a valid NYC food handler certification
• Proven leadership in a supervisory or sous chef role
• Able to stand/walk for long periods of time as required to perform essential job functions
• Able to work in a crowded, high-temperature environment
• Able to lift/pull/push up to 50 lbs occasionally 
• Must understand health and safety requirements, food hygiene requirements and other safety protocols
• Able to work nights, weekends, holidays, and variable schedules, per the needs of the restaurant/bar
• Fluent in English

Core Competencies: 

• In depth knowledge of kitchen health and safety requirements
• Able to follow recipes and work with metric and imperial measurement systems
• Strong understanding of the proper use and care of modern cooking equipment
• Proficient in advanced meat, fish and produce fabrication
• Advanced knife skills / mastery of all classical vegetable cuts
• Strong knowledge of fundamental and modern cooking techniques
• Deep understanding of multiple kitchen stations inclusive of garde manger, hot appetizer, sauté, griddle, and grill.

Vital Traits:

• Leads by example, setting a standard of excellence for fellow line cooks
• Trustworthy, reliable, and consistent
• Strong communications skills—responsive in person and by email, phone, and text
• Great organizational skills
• A keen sense of cleanliness and urgency
• Flexibility and willingness to work shifts
• Ability to work as part of a team and treat everyone with respect
• Excellent interpersonal and problem-solving skills
• Strong sense of accountability and pride