Executive Chef

Job Title: Executive Chef
Location: New York, NY
Required Experience: Minimum 5 Years
Compensation: $120,000 – $130,000 Salary + Bonus Potential

Position Overview

We are seeking an experienced and highly motivated Executive Chef to lead and oversee all kitchen operations. This role is responsible for maintaining the highest standards of food quality, consistency, and presentation while leading a strong culinary team in a fast-paced hospitality environment. The Executive Chef will play a key role in menu development, operational leadership, and ensuring an exceptional dining experience for guests.

This position requires strong leadership skills, creativity in menu design, operational discipline, and a passion for culinary excellence.

Key Responsibilities

Menu Development

• Design and develop seasonal and innovative menus while maintaining consistency and quality.
• Ensure menu offerings reflect current culinary trends and guest preferences.
• Accommodate dietary restrictions and special requests where appropriate.

Kitchen Leadership

• Lead, train, mentor, and motivate kitchen staff to maintain a high-performing and collaborative team.
• Establish clear standards for kitchen operations, organization, and performance.

Quality & Food Safety

• Maintain strict adherence to food safety, sanitation, and health regulations.
• Ensure the highest standards of food preparation, presentation, and consistency.

Financial & Cost Management

• Manage kitchen budgets, food costs, and inventory.
• Implement strategies to reduce waste and maximize profitability.
• Oversee purchasing and ensure cost-effective sourcing.

Supplier Relations

• Develop and maintain relationships with trusted suppliers and vendors.
• Negotiate pricing and ensure consistent delivery of high-quality ingredients.

Operational Collaboration

• Work closely with front-of-house leadership to ensure smooth service and guest satisfaction.
• Support operational efficiency during high-volume service periods.

Innovation

• Stay informed on culinary trends, techniques, and industry developments.
• Continuously evolve menu offerings and kitchen practices.

Qualifications

Experience

• Minimum 5 years of experience in a culinary leadership role, preferably within a high-volume restaurant or hotel environment.

Education

• Culinary degree preferred or equivalent professional kitchen experience.

Skills

• Strong leadership and team development abilities
• Exceptional culinary technique and product knowledge
• Experience with menu engineering, cost control, and inventory management
• Excellent communication and organizational skills
• Ability to perform effectively in a fast-paced environment

Certifications

• Food Safety Certification required
• Additional culinary certifications are a plus

Requirements

• Flexibility to work varied schedules, including evenings, weekends, and holidays as required by business needs
• Ability to work long hours and maintain performance during busy service periods
• Strong ability to lead a team in a high-pressure, fast-paced environment

What We Offer

• Competitive salary and benefits package
• Health, Dental, and Vision Insurance
• Paid Time Off
• 401(k)
• Commuter Benefits
• Potential performance bonuses
• Dining discounts
• A dynamic and creative work environment

Core Skills

• Ability to Train and Mentor Staff
• Strong Negotiation Skills
• Attention to Detail
• Problem Solving Skills
• Ability to Work in a Fast-Paced Environment
• Adaptability to Changing Situations
• Creativity in Problem Solving
• Strong Time Management Skills