Executive Chef

We are seeking an experienced and visionary Executive Chef to lead the culinary program at our New York City restaurant. This is an opportunity for a passionate chef-leader to take full ownership of the kitchen while developing a talented team and maintaining the highest standards of quality, creativity, and consistency.

The Executive Chef will oversee all culinary operations including menu development, food quality, kitchen leadership, and financial performance. The ideal candidate combines creativity with strong operational discipline and thrives in a fast-paced hospitality environment.

This role is best suited for a chef who is both a strong leader and a hands-on presence in the kitchen, committed to excellence in both food and team culture.

Key Responsibilities Culinary Leadership

• Lead all kitchen operations and maintain the highest standards of food quality and presentation

• Develop seasonal menus and creative dishes while maintaining operational efficiency

• Ensure consistency across all menu items and oversee final plate presentation

• Maintain awareness of culinary trends, techniques, and seasonal ingredients

Kitchen Management

• Hire, train, and mentor kitchen staff while building a strong and cohesive team

• Lead daily kitchen operations during service with a hands-on leadership style

• Delegate responsibilities effectively while maintaining accountability and standards

• Foster a positive, professional kitchen culture

Financial Management

• Monitor and manage food and labor costs to achieve financial targets

• Manage inventory, ordering, and vendor relationships

• Develop systems to maintain operational efficiency and minimize waste

Operational Oversight

• Maintain proper kitchen organization, cleanliness, and workflow

• Oversee equipment maintenance and operational needs

• Address operational issues quickly and implement solutions

Compliance & Safety

• Ensure full compliance with health, sanitation, and safety regulations

• Maintain proper food handling procedures and kitchen safety standards

Qualifications

• 5+ years of leadership experience as an Executive Chef, Chef de Cuisine, or Head Chef

• Proven success managing high-performing kitchen teams

• Strong understanding of food cost control, labor management, and kitchen systems

• Excellent leadership, communication, and organizational skills

• Ability to thrive in a fast-paced, high-expectation hospitality environment

• Strong culinary creativity combined with operational discipline

Preferred

• Culinary degree or formal culinary training

• Experience with modern restaurant management systems and POS platforms

What We’re Looking For

The ideal candidate is:

• A creative culinary leader with a passion for exceptional food

• Highly organized with strong operational awareness

• A mentor who develops and inspires kitchen teams

• Calm, focused, and solutions-oriented under pressure

• Dedicated to maintaining a respectful and professional kitchen culture

Position Details

Job Type: Full-Time

Schedule:

• Evenings, weekends, and holidays required

What We Offer

• Competitive salary based on experience

• Opportunity to shape and lead a dynamic culinary program

• Growth opportunities within a developing hospitality concept

• Supportive and collaborative leadership team