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Executive Chef

Executive Chef

Private ListingNew York, NY, US
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We are seeking a talented and driven Working Executive Chef to lead our culinary team with hands-on leadership, exceptional culinary skills, and attention to detail that reflects the high standards of our historic establishment.

Position Summary :

The Working Executive Chef will be actively involved in all aspects of kitchen operations—from menu creation to plating, staff training, and cost management. This role requires a strong presence on the line, a deep commitment to culinary excellence, and the ability to lead by example in a fast-paced, high-end environment.

Key Responsibilities :

Menu Development & Culinary Leadership

  • Create and execute seasonal and à la carte menus that reflect creativity, quality, and authenticity.
  • Ensure each dish meets the highest standards for taste, presentation, and consistency.
  • Stay current with culinary trends while preserving the traditional elements of the restaurant's cuisine.

Hands-On Kitchen Operations

  • Actively work the line during service, demonstrating expert technique and precision.
  • Lead plating and final presentation of dishes, ensuring perfection before service.
  • Maintain open communication with FOH to coordinate smooth service and guest satisfaction.
  • Training & Team Management

  • Train, mentor, and supervise line cooks and kitchen staff.
  • Foster a culture of discipline, respect, and continuous learning.
  • Conduct regular training on cooking techniques, recipes, and kitchen procedures.
  • Kitchen Management & Organization

  • Order ingredients, manage inventory, and ensure accurate stock levels.
  • Maintain a detailed spreadsheet tracking all kitchen expenses, including food costs and supplies.
  • Create and update order forms for vendors to streamline purchasing and delivery accuracy.
  • Build and manage weekly staff schedules to ensure coverage while controlling labor costs.
  • Ensure all kitchen equipment is in good working condition and maintained regularly.
  • Keep the kitchen clean, organized, and compliant with all health and safety standards.
  • Qualifications :

  • Minimum 5 years of experience in a fine dining kitchen, including at least 3 years in a leadership role.
  • Proficiency in both classical and modern culinary techniques.
  • Strong leadership, organizational, and communication skills.
  • Demonstrated ability to manage food and labor costs effectively.
  • Skilled in plating, quality control, and maintaining kitchen standards under pressure.
  • Food safety certification (e.g., ServSafe) strongly preferred.
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