Executive Chef

ABOUT PROMISE HOSPITALITY GROUP 

Promise Hospitality Group (PHG) is a hospitality technology company transforming the future of foodservice through its portfolio of hotel kitchens and brands. Our full service platform allows us to operate and meet the food and beverage needs of our partners and communities. We currently serve over 7,000 hotel rooms and throughout our meals contract program we deliver over 100,000 meals a month to our community partners. 

Our Promise is to build something lasting — a company defined by our people, actions and the belief that great hospitality creates real impact.  We envision a world where hospitality isn’t a luxury — it’s the standard for every guest everywhere. We believe in Altruism, acting selflessly to benefit others that leads to deeper engagement, success and collective well being, Ambition, by choosing growth over comfort to maximize our potential. Resilience: Even when we fall short, we press on, Integrity, having a strong moral principles and do the right thing when no one is watching, Results-Oriented, with measurable, data driven outcomes amidst ambiguity and Foresight, when we anticipate needs, be thoughtful in our approach, and be intentional in the execution. 

At Promise Hospitality Group (PHG), our mission is to redefine hospitality by delivering exceptional food and beverage services with excellence, integrity, and compassion. We strive to nourish communities through personalized culinary experiences, empowering individuals, and elevating standards across luxury hotels and institutional dining program.

The Executive Chef is responsible for the overall culinary direction, kitchen operations, and financial performance of the food program. This role leads menu development, ensures operational excellence, and maintains high standards.

Currently, PHG seeks Executive Chefs at the following locations:

- Patsy's Theatre District
- Elements & Pavillion Grille @ DoubleTree by Hilton, New York LaGuardia Airport
- Carne by Allora @ Hilton Downtown Brooklyn

• Lead all culinary operations across the property
• Develop menus, recipes, and culinary concepts
• Manage food cost, labor cost, and kitchen budgets
• Oversee purchasing and vendor relationships
• Ensure consistency, quality, and presentation standards
• Train and develop kitchen leadership teams
• Maintain compliance with health and safety regulations
• Collaborate with FOH leadership on guest experience
• Drive innovation while maintaining brand standards

• People-first leader: You lead with integrity, empathy, accountability, and genuinely care about creating a positive employee experience.
• Strategic and hands-on: You see the big picture but are equally comfortable getting into the details and making things happen.
• Entrepreneurial and resourceful: You thrive in a growing business where processes are evolving, priorities can shift, and solutions often need to be built from scratch.
• A trusted partner: You build credibility and strong relationships with employees and leaders at every level, from frontline teams to the executive leadership team.
• A strong communicator:  You can navigate difficult conversations, provide constructive feedback, and communicate complex matters with clarity, empathy, and confidence.
• Results-oriented: You understand that strong people practices contribute directly to employee performance, operational excellence, and business success.
• Adaptable and resilient: You are comfortable navigating ambiguity, managing competing priorities, and responding to business needs with sound judgment and decisiveness.
• A culture builder: You understand how to translate company values into everyday behaviors, leadership expectations, and employee experiences.

• 6+ years of executive culinary experience
• Strong leadership and operational expertise
• Proven experience managing budgets and food cost
• Creative and strategic approach to menu development

Positions operate in a fast-paced hospitality environment including restaurants, bars, cafés, and hotel outlets. Employees may be exposed to hot surfaces, kitchen equipment, and high guest volume during peak service periods.

This position reports directly to senior leadership and works collaboratively with both front-of-house and back-of-house teams to ensure operational success.

This is a full-time, exempt position with a base salary of $100,000-$120,000. PHG offers a comprehensive benefits package, including company-subsidized health, vision, and dental insurance (eligible after 60 days of employment), paid time off, sick time, a company computer, commuter benefits, and opportunities for advancement.

NOTE: Promise Hospitality Group is an Equal Opportunity Employer. It does not discriminate against applicants based on race, religion, color, disability, medical condition, legally protected genetic information, national origin, gender, sexual orientation, marital status, gender identity or expression, sex (including pregnancy, childbirth, or related medical conditions), age, veteran status, or other legally protected characteristics. Any applicant with a mental or physical disability who requires accommodation during the application process should contact [email protected] to request such accommodation.