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Executive Chef
Iconic restaurant group seeks an experienced, driven Executive Chef to oversee culinary operations across four unique hospitality concepts in New York City. This leadership role is responsible for menu development, kitchen management, staffing, budgeting, inventory control, and maintaining exceptional food quality and service standards.
Responsibilities
- Lead and manage all BOH culinary operations across four concepts
- Develop menus, recipes, and plating standards
- Oversee food preparation, purchasing, inventory, and kitchen organization
- Recruit, train, and mentor BOH staff
- Maintain health, safety, and sanitation standards (ServSafe preferred)
- Collaborate with FOH, events, and management teams to deliver exceptional guest experiences
- Manage labor, food, and supply costs to meet budget goals
- Oversee kitchen equipment maintenance and repairs
- Support catered events, private functions, and special programming
Qualifications
- 6+ years of progressive restaurant management experience in high-volume environments
- 2+ years in an Executive Chef, CDC, or Executive Sous Chef role
- Strong culinary knowledge and leadership skills
- Excellent communication and organizational abilities
- Experience with POS systems and Microsoft Office
- Ability to build and maintain a positive, respectful team culture
Compensation & Benefits
- Salary range: $110,000–$120,000 annually, plus bonus potential
- Relocation Assistance
- Health, dental, and vision coverage
- Non-matching 401(k) program
- Free access to shows and events
- Employee discounts across all venues and businesses
- Unlimited entertainment privileges
- Opportunity to grow within a creative, hospitality-driven company culture
We’re looking for a hands-on leader passionate about hospitality, operational excellence, and building strong culinary teams across multiple concepts.
JOB ID: 175756
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Mitch Marron