Senior Executive Chef #0912

NYC, NY, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $85,000.00

Work Schedule

Weekend Shifts

Benefits

401(k) retirement program

Employer-covered dental coverage

Employer-covered vision care

Employer-covered medical insurance

Vacation and personal leave

Employer-covered standard life insurance

Competitive salary $65,000 - $85,000 USD

Job Description

Our client, a distinguished leader in the culinary and hospitality industry, is seeking a highly experienced and passionate Senior Executive Chef to join their dynamic team. This organization is dedicated to delivering exceptional culinary experiences through innovation, teamwork, and a commitment to quality. Known for fostering a collaborative and supportive workplace culture, the company prioritizes inclusivity, diversity, and professional growth among its staff members. They operate multiple dining venues and cater to a diverse clientele, making this role crucial in maintaining and elevating the brand’s culinary standards across all locations.

The Senior Executive Chef will play a pivotal role ... Show More

Job Requirements

Dedication to creating an inclusive atmosphere for team members and patrons
exceptional organizational abilities and focus on precision
validated background as an Executive Chef or Head Chef in demanding or high-output culinary settings
capacity to welcome feedback and execute changes to operations and menu programs successfully
competency with Microsoft Office tools (Word, Excel, PowerPoint, Teams)
robust leadership qualities and team-development skills with demonstrated success in building effective kitchen crews
adaptability to accommodate evening, weekend, and holiday shifts based on operational needs
confirmed capability in overseeing culinary production and administrative functions (wage processing, stock control, shift coordination, financial planning)
superior relationship-building and communication talents with effectiveness across varied groups
background in coordinating events and catering services
preparedness and capability to travel when needed

Job Qualifications

Background as an Executive Chef or Head Chef in demanding or high-output culinary settings
robust leadership qualities and team-development skills with demonstrated success in building effective kitchen crews
competency with Microsoft Office tools (Word, Excel, PowerPoint, Teams)
superior relationship-building and communication talents with effectiveness across varied groups
background in coordinating events and catering services
preparedness and capability to travel when needed
track record in creating and rolling out thorough operational procedure frameworks
documented success in vendor partnership cultivation and expense efficiency
diploma or professional instruction from an accredited culinary school
ServSafe or comparable food handler credentials
fluency in both English and Spanish
background across various culinary styles and service models
history in overseeing multiple restaurant locations

Job Duties

Source, onboard, and cultivate skilled cooks and culinary personnel
offer continuous guidance, mentoring, and career advancement support
develop detailed operational guidelines and procedures for existing and incoming staff
cultivate a welcoming, considerate work environment that celebrates diversity
create and enhance menu offerings that highlight innovation, seasonal ingredients, and current culinary directions
uphold outstanding benchmarks for dish presentation, flavor profiles, and reliability
coordinate and deliver catering and special event food services with flawless execution
direct comprehensive kitchen activities encompassing prep work, cooking techniques, plating standards, and quality assurance
engage in management discussions and add value to organizational strategy
receive and apply feedback constructively with a problem-solving mindset
build positive working relationships with team members, executives, and partners
leverage Microsoft Office applications for documentation, planning, and correspondence
address personnel issues and performance evaluations following organizational guidelines
establish and sustain productive partnerships with vendors to guarantee excellence and value
track ingredient expenses, minimize waste, and oversee kitchen financial performance
administer kitchen administrative duties encompassing wage management, shift planning, stock oversight, and expense control
promote proven methods and cutting-edge culinary approaches
maintain uniformity in food preparation while honoring local tastes and preferences
journey to different locations when necessary to assist operations, evaluate standards, and offer culinary expertise
partner with management to enhance menu selections, visual appeal, and comprehensive quality

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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