Catering Executive Chef for NYC Catering Modern Company

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Position Title : Catering Executive Chef

Location : New York City / Union Square

Salary : $100,000 - $120,000 base + Bonus (negotiable) + Benefits

Schedule : Full-time, Monday to Friday, generally from 6 am to 4 pm. Occasional weekend work may be required, with flexible hours as needed.

Most of our business is drop off (90%) and very limited events (10%)

About the Company :

Our company is a boutique catering enterprise located in the vibrant Union Square of New York City. We specialize in crafting vibrant, health-centric catering experiences, emphasizing the use of quality produce and sustainable practices.

With a focus on collaboration and innovation, we have established ourselves as leaders in the industry, working alongside premier brands, media agencies, and producers in NYC.

As we continue to expand, we are searching for a dynamic Executive Chef to join our management team.

About Us :

We are a young and dynamic food company with a unique approach to catering. Our mission is to create vibrant, seasonal, and health-centric food while prioritizing quality in everything we do.

Collaborating with top producers, photographers, and fashion labels in NYC, we offer an exceptional work environment with enticing perks.

At the core of our company are individuals with a genuine passion for food and a desire to create honest and simplistic cuisine.

Philosophy :

Our philosophy revolves around doing what you love, eating with care, and bringing people together through authentic and honest food experiences.

We believe that food should make you feel good and that simplicity is key. Emphasizing responsible sourcing, seasonality, and sustainable solutions, we are committed to creating a positive impact while continuously innovating in the food and hospitality scene.

Job Summary :

The Executive Chef collaborates with various teams to oversee all culinary operations, ensuring the highest standards of hospitality, service, and culinary excellence.

Leading a high-performance team, the Executive Chef plays a pivotal role in maintaining financial health and fostering a positive company culture.

Core Tasks and Key Responsibilities :

Culinary & Operations :

• Uphold food and hospitality standards, driving excellence in culinary programs.
• Lead R&D efforts and implement seasonal menu items for both drop-off and event catering.
• Collaborate with the Sales Team on custom menu development.
• Provide support to kitchen staff and actively participate in line stations.
• Ensure the maintenance of the physical plant and address any repair and maintenance issues.
• Own recipe development and contribute to menu pricing.
• Ensure compliance with Serve Safe Guidelines and proper kitchen equipment handling.
• Oversee the opening and closing procedures of the commissary kitchen.
• Maintain cleanliness standards in the business area.

Leadership & Staff Management :

• Cultivate a team that embodies the company's culture and values.
• Establish and track performance objectives, holding team members accountable.
• Ensure compliance with Health Department codes and regulations.
• Educate staff on culinary procedures through tastings and presentations.
• Assist in the recruitment, hiring, and training of new employees.

Financial Performance & Administrative Tasks :

• Monitor weekly payroll and adjust staffing levels based on business needs.
• Track and report food waste, addressing prep inconsistencies as needed.
• Make informed decisions to optimize short and long-term business performance.
• Complete administrative tasks accurately and in a timely manner.
• Meet or exceed budgetary goals for Cost of Goods Sold (COGs) through effective purchasing practices.

Qualifications :

• 5+ years of culinary leadership experience.
• Proficiency in various culinary styles.
• Experience with catering and commissary management systems.
• Strong financial acumen.
• Ability to lead and empower a team.
• Excellent interpersonal skills and conflict resolution abilities.
• Bachelor's degree preferred.

Work Environment :

• Involves a combination of sitting, walking, and standing throughout the day.
• Maneuverability in all areas of the kitchen, including food and beverage spaces.
• Ability to lift objects weighing at least 50 pounds.

Language :

• Fluency in English; Spanish proficiency is advantageous.
• Note : This job description may not encompass all duties. Employees may be required to perform additional tasks as needed.*

Apply here or Email us at :

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