Executive Chef

Executive Chef / Empellón, Midtown

Salary: $100,000–$120,000 annually
Reports to: Director of Culinary Operations and General Manager

Empellón is a contemporary Mexican restaurant by chef Alex Stupak in Midtown Manhattan, combining ambitious cooking with warm, generous hospitality. We are seeking an Executive Chef to lead the kitchen. This role requires technical precision, curiosity, and strong leadership at a restaurant built on creative exploration of Mexican cuisine.

The Executive Chef is responsible for the food that leaves the kitchen and for the team that makes it. This requires an ability to translate creative ideas into dishes that are distinctive, fully realized, and consistently executed in a busy restaurant. The food should express a clear point of view while giving guests reasons to return.

This is an active leadership role. The Executive Chef cooks, expedites, teaches, and sets the standard by working alongside the team. That presence must be supported by strong systems, thoughtful planning, and a command of the costs and daily decisions that keep a kitchen performing at a high level.

Menu Development and Collaboration

Develop, refine, and execute the menu in collaboration with Alex Stupak and the Director of Culinary Operations. Bring ideas, curiosity, and a willingness to question assumptions while developing a deep understanding of Empellón’s identity and approach to Mexican cuisine. Test and document dishes with precise recipes, yields, and plating standards so execution does not depend on who is working. Manage menu changes thoughtfully, accounting for seasonality, sourcing, labor, station balance, and cost. Ensure every dish works as part of the full menu and can be executed consistently at volume.

Leadership and Team Development

Recruit, hire, and retain cooks who reflect the standards and culture of the restaurant. Build a kitchen that is disciplined, curious, professional, and respectful. Establish clear onboarding and training for every station, and communicate expectations for execution, cleanliness, punctuality, and conduct. Coach through observation and direct feedback, conduct regular performance conversations, and address issues promptly and fairly. Develop the leadership skills of sous chefs and create meaningful opportunities for the team to grow.

Execution and Consistency

Lead service with a calm, commanding presence. Taste continuously, inspect plates, and hold the team accountable for seasoning, temperature, presentation, and consistency. Manage pacing and ticket times in real time, communicating clearly with front-of-house leadership. Anticipate pressure points, adjust staffing and station assignments when necessary, and coordinate allergies and modifications accurately. Build a leadership team capable of maintaining these standards whenever the Executive Chef is away from the pass.

Training and Standards

Create and maintain kitchen documentation, including recipes, prep lists, station guides, and opening and closing procedures. Teach the reasoning behind each dish as well as the steps required to execute it. Develop the team’s understanding of Mexican ingredients, techniques, and flavor profiles alongside the methods used to interpret them at Empellón. Assess knowledge and execution through tasting, observation, and direct feedback. Partner with front-of-house leadership so servers understand ingredients, sourcing, allergens, and the intent behind each dish. Set the standard for knife work, seasoning, and technique by demonstrating it.

Purchasing, Costing, and Inventory

Manage purchasing and vendor relationships with close attention to quality, availability, and price. Develop reliable sources for the ingredients that define the menu, and communicate sourcing challenges before they affect service. Own food cost, waste, yields, and inventory, reviewing them frequently enough to identify and address problems early. Establish clear par levels, ordering systems, and receiving standards. Work with the Director of Culinary Operations to make purchasing and production decisions that protect both the quality of the food and the financial health of the restaurant.

Sanitation, Safety, and Compliance

Maintain a clean, organized kitchen and hold the same standard in storage, prep areas, refrigeration, and every space a guest will never see. Ensure compliance with health, safety, and sanitation requirements, including temperature control, labeling, dating, rotation, and allergen protocols. Keep the kitchen ready for inspection as part of its daily operation. Oversee equipment care, report maintenance issues promptly, and follow through until they are resolved. Train the team in safe working practices and address hazards immediately.

Cross-Department Collaboration and Operations

Work closely with the Director of Culinary Operations and General Manager to align kitchen execution, staffing, costs, and service with the restaurant’s goals. Partner with dining room and bar leadership so all departments operate as one restaurant. Participate in preservice meetings, communicate menu and product changes, and give and receive feedback candidly. Coordinate production and staffing with reservations, projected business, and scheduled events. Create the kitchen schedule, balancing service needs, training, and labor targets. Manage time off, coverage, and shift changes, and complete operational reporting accurately and on time.

The Ideal Candidate

Significant leadership experience in a high-quality, chef-driven kitchen, with a record of developing and retaining strong teams. Exceptional technique, palate, and consistency, supported by the discipline to maintain standards under pressure. Experience with Mexican cuisine and a serious interest in its ingredients, techniques, and possibilities. Strong command of costing, purchasing, inventory, production planning, and scheduling. Clear communication, sound judgment, and the emotional intelligence to lead a kitchen where people can do excellent work and build lasting careers.

How Success Will Be Measured

The food is distinctive, excellent, and consistent, and guests return for specific dishes. The kitchen is clean, organized, and prepared for service. The team understands the menu, executes confidently, and continues to develop. Communication with the dining room is clear, and pacing supports the guest experience. Food and labor costs meet agreed targets, waste is controlled, and menu development strengthens the restaurant’s identity.

The Executive Chef is accountable for the food, the team, and the culture of the kitchen, and for ensuring that Empellón’s ambition is reflected in its daily execution.

Benefits and Time Off

The Executive Chef is expected to be available to work weekends and holidays, in line with the needs of the restaurant. The Executive Chef receives an initial allowance of fourteen days of paid time off in the first year, which will change in accordance with the terms of our PTO policy. The position includes health, dental, and vision insurance, a 401(k) retirement plan, and dining discounts at our sister restaurants.