Executive Chef

From the team behind Red Hook Tavern, we are seeking an experienced Executive Chef to lead the culinary program at Kings Tavern, located within Kings Athletic Club.

Kings Athletic Club is a private members club serving individuals and families who value excellent hospitality, athletics, dining, and personalized service. We’re looking for a creative, hands-on leader who can deliver consistent, high-quality food while building a welcoming dining experience for members and their guests.

The Executive Chef will oversee Kings Tavern’s daily kitchen operations and culinary service for club events and other member experiences. The role requires flexibility across breakfast, lunch, dinner, private events, and service in different areas of the club as needed.

The Executive Chef leads menu development, kitchen operations, team management, food quality, and financial performance for Kings Tavern. This person works closely with the General Manager, front-of-house leadership, and ownership to maintain high culinary standards and support a smooth, memorable member experience.

The ideal candidate is an organized, approachable leader who communicates well, makes sound decisions, and can adapt to changing service needs. They bring strong culinary skills, sound business judgment, and a genuine interest in developing their team.

Culinary Leadership & Menu Development

• Oversee food quality, preparation, execution, and presentation across Kings Tavern, club dining, and events.
• Develop and maintain seasonal menus that reflect Kings Tavern’s identity and meet the varied preferences of members and their families.
• Create a versatile dining program, from everyday meals to elevated dining and special occasions.
• Provide thoughtful menu options for members of all ages and accommodate dietary restrictions, allergies, and individual preferences with care.
• Keep menus grounded in strong ingredients and cooking techniques while staying current with culinary trends.

Kitchen Operations

• Lead daily back-of-house operations, including preparation, service, ordering, inventory, and sanitation.
• Maintain consistent food quality, portioning, and presentation across service periods and club dining experiences.
• Ensure the kitchen is prepared to support breakfast, lunch, dinner, private events, and other club activities as needed.
• Establish clear kitchen procedures, preparation standards, and organizational systems.
• Ensure compliance with NYC Department of Health regulations, food safety requirements, and sanitation standards.
• Oversee food storage, equipment maintenance, and kitchen cleanliness.
• Adjust staffing and operations to meet changing service needs, events, and member requests.

Team Leadership & Development

• Recruit, train, schedule, and manage back-of-house team members.
• Build a professional, collaborative kitchen culture grounded in accountability, respect, and teamwork.
• Maintain a hands-on presence during preparation and service.
• Train and mentor Sous Chefs and other team members, supporting their growth and development.
• Set clear expectations for food quality, organization, efficiency, and professionalism.
• Give constructive feedback and address performance or operational challenges promptly.
• Ensure appropriate kitchen coverage for daily operations, weekends, holidays, and special events.

Financial & Cost Management

• Manage food costs, labor costs, purchasing, inventory, and kitchen expenses within established budgets.
• Oversee vendor relationships, product sourcing, and ordering.
• Monitor waste, portion control, and product usage while maintaining quality.
• Work with the General Manager and ownership on budgeting, forecasting, and financial performance.
• Identify ways to improve kitchen efficiency and control costs.

Collaboration & Member Experience

• Coordinate with the General Manager, front-of-house leaders, and other club departments to support seamless service.
• Communicate menu changes, ingredients, allergens, and special preparations to front-of-house staff.
• Support the planning and execution of private dining, club events, and special occasions.
• Provide culinary service in different areas of the club based on member and event needs.
• Respond professionally to member feedback and use it to improve the dining experience.
• Help create a warm, welcoming environment for members and their guests.

• At least five years of senior kitchen leadership experience, including experience as an Executive Chef or Chef de Cuisine.
• Experience in a high-volume, quality-driven restaurant or hospitality setting; private club experience is a plus.
• Strong culinary knowledge and experience developing and executing menus.
• Proven ability to manage food and labor costs, inventory, and kitchen budgets.
• Demonstrated ability to recruit, train, motivate, and develop a culinary team.
• Strong communication, organizational, and problem-solving skills.
• A hands-on leadership style and the ability to maintain high standards across multiple service periods.
• Calm, professional, and solutions-oriented in a fast-paced environment.
• Strong attention to detail, cleanliness, food safety, and operational standards.
• A genuine interest in hospitality and creating a great dining experience for members and guests of all ages.
• Availability to work mornings, evenings, weekends, and holidays as needed.

• Must hold a NYC Food Protection Certificate or be willing to complete the NYC Food Protection Course and pass the required exam.

• Full schedule availability, including mornings, evenings, weekends, and holidays.
• Ability to stand for extended periods and work in a fast-paced kitchen.
• Ability to lift and carry up to 50 pounds, with or without reasonable accommodation.

We’re looking for a dedicated culinary leader who takes pride in their work, leads with enthusiasm, and is excited to shape the dining experience at Kings Tavern and become part of the Kings Athletic Club community.