Maple & Ash - Executive Chef - New York

Maple Hospitality Group is a distinguished leader in the hospitality industry, renowned for blending culinary excellence with unmatched service. Founded and led by esteemed restaurateur Jim Lasky and the illustrious two-Michelin-starred Chef Danny Grant, who is celebrated for his groundbreaking approach to fine dining, the group has established itself as a beacon of quality and innovation within the culinary world. With a solid reputation for creating iconic dining destinations, Maple Hospitality Group is currently expanding its footprint across key cities, including Chicago, Scottsdale, Dallas, Santa Barbara, Miami, and Boston, offering ambitious professionals vast opportunities for career advancement, travel, and continuous education.

At Maple Hospitality Group, success is anchored on four foundational principles: Generosity, Excellence, Fun, and the philosophy to Fail Fast. Generosity reflects the commitment to always go the extra mile and exceed guest expectations; Excellence drives the team to deliver outstanding work with unparalleled expertise; Fun encourages a joyful and spirited work environment; and Fail Fast fosters a culture of quick learning and adaptation. This vibrant culture supports a passionate team that is dedicated to elevating every dining experience to an unforgettable level.

The Sous Chef role at Maple Hospitality Group is a pivotal position within the culinary team, designed for dynamic leaders who thrive in high-caliber, fast-paced environments. This role involves managing all sous chefs and overseeing the quality and efficiency of kitchen operations, balancing creativity with operational precision. A key component of the position is maintaining stringent control over food and labor costs while also upholding the highest food safety and hygiene standards. The Sous Chef is responsible for daily management tasks such as food purchasing, inventory control, and prep production, ensuring the kitchen delivers exceeding quality expectations.

Beyond daily operational duties, the role requires collaboration with senior leadership, including the Director of Operations and Ownership, to help shape the strategic direction of the food and beverage operations. This role includes preparing comprehensive financial reports based on annual budgets, forecasting monthly performance, and steering the team to meet or exceed financial targets. The Sous Chef works closely with the Director of Food and Beverage to manage purchase decisions, ensuring cost efficiencies align with budgetary forecasts.

The position also demands a strong leadership presence, providing mentorship, training, and career development opportunities for all kitchen staff. This includes conducting performance reviews, managing schedules, and fostering a cohesive, motivated team culture. The ability to communicate clearly and effectively across management, kitchen, and front-of-house teams is essential to ensure smooth operations and exceptional guest service. Menu development and creation of daily specials offer a creative outlet within the role, alongside maintaining compliance with all culinary procedures and regulations.

This career opportunity at Maple Hospitality Group not only offers the chance to work within a renowned culinary institution but also to grow within a company dedicated to employee growth, operational excellence, and innovative dining experiences. Those who join the team can expect to be challenged, inspired, and rewarded in their pursuit of culinary and managerial excellence.