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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