Executive Chef

Position Summary 

At Bagatelle, every dish reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant spirit of the French Riviera. Our kitchen is built on passion, precision, creativity, and teamwork. 

The Executive Chef leads all culinary operations at Bagatelle New York and is responsible for the strategic direction of the kitchen, including menu development, food quality standards, financial performance, and overall back-of-house operations. Reporting to ownership and senior leadership, the Executive Chef builds and develops the culinary team and delivers an exceptional guest experience through culinary excellence, operational efficiency, and disciplined cost management. 

The ideal candidate combines creative culinary leadership with strong business acumen and a hands-on leadership style. The Executive Chef manages kitchen operations, labor, inventory, and profitability, and may support new concept development, special events, vendor partnerships, and Bagatelle's growth in other U.S. markets, which may require periodic travel. 

Key Responsibilities 

Culinary Leadership & Menu Development 

• Lead the creative direction and execution of all food menus, seasonal offerings, tasting menus, and special event programming. 

• Develop innovative, high-quality dishes aligned with Bagatelle's culinary vision and guest expectations. 

• Maintain consistency in presentation, flavor profiles, portioning, and overall dining standards. 

• Ensure all recipes, plating guides, and preparation standards are documented and followed consistently. 

• Evaluate food trends, ingredients, and market opportunities to continuously evolve the menu experience. 

• Collaborate with ownership and beverage teams on menu strategy, pairings, and pricing. 

Kitchen Operations 

• Oversee all day-to-day back-of-house operations, ensuring smooth and efficient kitchen execution during every service. 

• Establish and maintain operational systems, prep procedures, production standards, and kitchen workflows. 

• Ensure opening, closing, prep, and cleaning checklists are completed consistently across all stations. 

• Ensure daily line checks verify product quality, freshness, labeling, dating, rotation (FIFO), and proper storage at correct holding temperatures. 

• Ensure all kitchen equipment is used only as intended and properly maintained; coordinate repairs, maintenance, and capital improvement needs. 

• Drive operational excellence through organization, cleanliness, and disciplined execution. 

Quality Control & Guest Experience 

• Maintain the highest standards of food quality, consistency, presentation, and service execution. 

• Conduct regular quality checks during prep and service to ensure all dishes meet Bagatelle standards. 

• Address guest feedback related to food quality and continuously improve culinary performance. 

Team Leadership & Development 

• Recruit, interview, hire, onboard, train, and retain all back-of-house personnel, including Sous Chefs, Junior Sous Chefs, Line Cooks, Prep Cooks, and Stewards. 

• Create and manage kitchen schedules that align staffing levels with business demands and labor budget targets. 

• Conduct performance evaluations and address performance concerns through timely coaching and corrective action in partnership with Human Resources. 

• Mentor and develop Sous Chefs and other kitchen leaders, and support succession planning. 

• Foster a culture of accountability, professionalism, teamwork, and continuous development within the kitchen. 

• Ensure culinary team members comply with Company policies, the Employee Handbook, and all applicable city, state, and federal laws. 

• Lead by example through hands-on participation, professionalism, and strong communication during service. 

Financial Management & P&L Oversight 

• Own and manage kitchen financial performance, including food cost, labor cost, and overall profitability. 

• Develop and maintain budgets, forecasts, and cost-control initiatives to meet financial targets. 

• Analyze purchasing, inventory, waste, and labor efficiencies to maximize margins without compromising quality. 

• Monitor vendor pricing, negotiate supplier relationships, and oversee purchasing, ordering, and receiving. 

• Ensure accurate inventory management and compliance with approved cost percentages. 

Food Safety, Sanitation & Workplace Safety 

• Ensure full compliance with all NYC Department of Health regulations, HACCP principles, food safety standards, and Company policies. 

• Maintain the highest standards of cleanliness, sanitation, organization, and workplace safety, and keep the kitchen inspection-ready at all times. 

• Oversee food handling, storage, labeling, temperature controls, and allergen management. 

• Immediately address and report any DOH, OSHA, or workplace safety concern or violation to the General Manager and senior leadership, and take corrective action as appropriate. 

Communication & Collaboration 

• Partner closely with ownership, the General Manager, and front-of-house and beverage leadership to ensure seamless service execution. 

• Support private events, special activations, new concept development, and vendor partnerships. 

• Support Bagatelle's U.S. expansion, including travel to other markets as needed. 

• Attend all mandatory meetings and trainings. 

Professional Standards 

• Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws. 

• Maintain a polished personal presentation and grooming consistent with Company standards. 

• Demonstrate integrity and consistently meet or exceed Bagatelle standards. 

• Maintain general knowledge of the venue, menu, management team, and Company policies. 

• Perform other related and compatible duties as assigned by ownership or senior leadership. 

Qualifications 

• Minimum of 8 years of progressive culinary experience, including at least 3 years as an Executive Chef or Chef de Cuisine in a luxury, fine dining, or high-volume restaurant of similar caliber. 

• Proven ability to build, lead, and develop high-performing culinary teams, including kitchen leadership. 

• Expertise in menu development and in classical and contemporary culinary techniques; experience with French or Mediterranean cuisine preferred. 

• Demonstrated P&L ownership, including food cost, labor, budgeting, forecasting, inventory, purchasing, and vendor negotiation. 

• Excellent leadership, communication, organizational, and problem-solving skills. 

• Ability to perform essential job functions under pressure while maintaining composure, professionalism, and operational excellence. 

• Strong understanding of food safety, sanitation, and Department of Health regulations. 

• Ability to communicate effectively with ownership, kitchen and front-of-house leadership, team members, and vendors. 

• Ability to access and accurately input information in kitchen and business systems (e.g., scheduling, inventory, ordering, recipe costing, or POS/KDS tools) as required. 

• High school diploma or equivalent required; degree or certificate in Culinary Arts or a related field preferred. 

• NYC Department of Health & Mental Hygiene Food Protection Certificate required, or ability to obtain within the timeframe required by the Company. 

• Ability to travel within the United States as needed. 

Working Conditions & Physical Requirements 

• Flexible, variable schedule including evenings, weekends, and holidays based on business needs. 

• Periodic travel to other U.S. markets as needed. 

• Ability to stand and walk for extended periods throughout scheduled shifts. 

• Frequent lifting, carrying, bending, reaching, kneeling, and repetitive movements. 

• Ability to regularly lift and carry up to 50 pounds. 

• Regular exposure to hot surfaces, open flames, commercial kitchen equipment, refrigerated areas, and cleaning chemicals. 

• Ability to lead effectively in a fast-paced, high-volume culinary environment while maintaining professionalism and composure. 

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.