Executive Chef

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Executive Chef – New York City

A growing, chef-driven hospitality group is seeking an experienced Executive Chef to lead back-of-house operations for a multi-outlet concept in New York City. This is an exciting opportunity for a hands-on culinary leader to work closely with ownership, build and develop a strong kitchen team, and help establish the operational foundation for continued growth.

Executive Chef Benefits & Compensation

• Competitive base salary of $110,000–$120,000
• Health, dental, and vision insurance
• Paid time off
• 401(k) plan
• Commuter benefits
• Dining discounts
• Opportunity for continued growth within an expanding hospitality organization

Executive Chef Requirements & Qualifications

• Proven experience as an Executive Chef or senior culinary leader in a high-quality, chef-driven restaurant
• Strong culinary fundamentals with ability to coach and execute across all stations
• Experience managing high-volume or multi-outlet culinary operations
• Knowledge of food cost, inventory, purchasing, labor management, and scheduling
• Success in recruiting, training, and developing back-of-house teams
• Strong understanding of produce, meat, seafood, herbs, grains, and culinary equipment
• Knowledge of NYC Department of Health requirements and ability to obtain NYC Food Protection Certificate shortly after hire
• Highly organized with the ability to prioritize and lead effectively
• Comfortable with restaurant technology and business systems
• Flexible availability including evenings, weekends, and holidays
• Hands-on, collaborative leadership style with strong attention to detail

Executive Chef Day-to-Day Responsibilities

• Lead daily back-of-house operations across multiple outlets, ensuring execution, consistency, and presentation of menu items
• Collaborate with ownership on menu development, recipes, and culinary standards
• Conduct daily line checks and taste mise en place for quality assurance
• Expedite service and provide hands-on support when needed
• Recruit, train, and develop kitchen leadership and hourly staff
• Manage labor, payroll, scheduling, and employee performance reviews
• Oversee food purchasing, inventory control, pars, and vendor relations
• Maintain cleanliness and organization of kitchens, prep areas, and storage spaces
• Ensure compliance with health and food-safety regulations
• Partner with front-of-house leadership to deliver seamless service and excellent guest experiences
• Build systems and processes to support ongoing business growth

This role is ideal for an autonomous, motivated culinary leader who is passionate about both day-to-day kitchen excellence and the long-term success of a chef-driven hospitality business.

JOB ID: 181613

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Emily Lauro

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