Executive Chef

NYC, NY, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Meal Allowances

Job Description

Soho Grand Hotel is a distinguished luxury hotel known for its vibrant and dynamic atmosphere, extraordinary hospitality services, and prime location that combines modern elegance with a cozy, boutique feel. The hotel hosts a diverse clientele ranging from business travelers to leisure guests who seek comfort and memorable experiences. As a cornerstone in the hospitality industry, Soho Grand Hotel prides itself on maintaining high-quality service standards, exceptional culinary experiences, and a dedication to guest satisfaction. The hotel employs a team-oriented culture where professionalism, creativity, and passion in hospitality are highly valued to provide seamless and tailored customer experiences.

The Executive Chef position at Soho Grand Hotel is a pivotal role responsible for leading and overseeing the culinary operations within the hotel. This role requires a strategic visionary who manages all kitchen activities, ensuring excellence in food quality, presentation, and service delivery. The Executive Chef supervises a diverse team including sous chefs, line cooks, prep cooks, and stewards, fostering an environment of collaboration, growth, and strict adherence to health and safety standards. This position involves operational, managerial, and administrative duties that range from budgeting and staffing to scheduling and cost control. The incumbent must ensure consistent menu execution in accordance with approved recipes and that kitchen operations comply fully with sanitation standards and health regulations.

Beyond the operational aspects, the Executive Chef plays an integral role in sustaining a clean and organized kitchen environment and enforcing robust food safety practices. This includes not only the customer kitchen areas but also the team member cafeteria. The role also commands an understanding of the Zero Waste program, aiming to minimize environmental impact through sustainable food preparation and waste reduction methods. Staff training and development are continuous priorities, with the Chef responsible for updating kitchen standards, testing culinary techniques, and implementing new menu innovations to stay competitive and exciting. Additionally, the Executive Chef handles payroll management within the department, balancing labor with budget constraints and ensuring compliance with the hotel’s financial forecasts.

In this position, leadership acumen, culinary expertise, and meticulous organizational skills converge to create an inspiring and efficient culinary environment. The Executive Chef must encourage and maintain a safe, positive workplace where team members are motivated to perform at their best while also upholding company policies and standards rigorously. This role is essential in delivering a high caliber culinary experience that aligns with Soho Grand Hotel’s reputation for luxury and excellence, contributing directly to guest satisfaction and overall operational success. The role offers an excellent opportunity for culinary professionals seeking to advance their career within a prestigious hospitality setting that emphasizes innovation, quality, and sustainability.

Job Requirements

Bachelor’s degree in Culinary Arts, Hospitality Management or related field preferred
Minimum of 5 years experience in a senior kitchen management role
Proven track record of managing kitchen operations and staff effectively
Knowledge of Health Department regulations and standards
Ability to work flexible hours including weekends and holidays
Strong communication and interpersonal skills
Capacity to maintain composure in high-pressure environments

Job Qualifications

Proven experience as an executive chef or a similar senior culinary role
Strong leadership skills with ability to manage and motivate a diverse kitchen team
Extensive knowledge of food safety and sanitation regulations
Proficiency in budgeting, cost control and financial management in a culinary setting
Ability to develop and implement training programs for kitchen staff
Excellent organizational and multitasking abilities
Culinary degree or equivalent professional culinary certification
Familiarity with sustainable cooking practices and waste reduction programs

Job Duties

Oversee daily kitchen operations including services, budget, purchasing, labor costs and food costs
Oversee all scheduling and weekly payroll within the department while maintaining the payroll budget
Execute all menus consistently according to approved recipes and presentations following up with line checks and inspection of items to standard
Create and maintain a clean and organized back of house kitchen operation
Uphold Health Department standards and have working knowledge of the Zero Waste program
Oversee and supervise the kitchen team including sous chefs, stewards, prep cooks and line cooks
Implement and execute training of kitchen team members updating and testing kitchen standards, cooking practices and new menus
Complete monthly forecasts and develop and maintain all department standard operating procedures
Create and maintain a safe and positive work environment for all kitchen team members
Ensure all cooks follow appropriate food safety practices and maintain proper uniform and readiness for shifts
Ensure all stations are cleaned and broken down properly
Review work schedules weekly to maintain operational efficiency and standards
Monitor payroll to ensure budgetary and forecast targets are met
Minimize unemployment liability by clearly communicating and documenting any instance of policy violations