Experienced Top Chef
Position Summary
We are seeking an exceptionally talented Executive Chef to lead one of New York State's most iconic fine dining restaurants. This is a unique opportunity to preserve the rich culinary legacy of a historic establishment while continuing to elevate the guest experience through innovative, seasonally inspired cuisine.
The ideal candidate is a passionate culinary leader with extensive fine dining experience, exceptional leadership skills, and an unwavering commitment to excellence. Our Assistant Executive Chef will assist in the oversight every aspect of the culinary operation while maintaining the highest standards of quality, creativity, consistency, and hospitality.
This position requires a chef who is equally comfortable mentoring a professional kitchen team, developing sophisticated menus, managing financial performance, and creating memorable dining experiences worthy of our already distinguished reputation.
Essential Responsibilities
Culinary Leadership
- Develop and execute seasonal menus that showcase refined American cuisine using modern culinary techniques while honoring timeless classics.
- Create innovative daily features and tasting menus utilizing premium local and regional ingredients.
- Maintain exceptional standards for presentation, flavor, consistency, and execution.
- Ensure every dish reflects the elevated dining experience expected by our guests.
- Collaborate with ownership to continually evolve the restaurant's culinary vision.
Kitchen Operations
- Assist in directing all daily kitchen operations including preparation, production, plating, and service.
- Maintain an organized, efficient, and highly professional kitchen environment.
- Establish and enforce standardized recipes, portion controls, and quality specifications.
- Ensure seamless execution during both regular service and private events.
- Oversee inventory management, purchasing, receiving, and vendor relationships.
Team Leadership
- Recruit, hire, train, mentor, and develop a high-performing culinary team.
- Foster a positive, respectful, and professional workplace culture.
- Conduct performance evaluations and provide ongoing coaching.
- Create schedules that maximize efficiency while controlling labor costs.
- Lead by example through professionalism, accountability, and integrity.
Financial Management
- Manage food and labor costs while maintaining exceptional quality.
- Monitor kitchen budgets and purchasing.
- Reduce waste through proper inventory controls and forecasting.
- Analyze food cost percentages and implement cost-saving initiatives without compromising guest satisfaction.
- Maintain profitability while delivering an uncompromising dining experience.
Food Safety & Compliance
- Ensure compliance with all local, state, and federal food safety regulations.
- Maintain the highest sanitation and cleanliness standards.
- Oversee proper storage, labeling, rotation, and handling of all food products.
- Ensure OSHA, Department of Health, and HACCP standards are consistently followed.
Collaboration
- Partner with Executive Chef, General Manager, and ownership to deliver an exceptional guest experience.
- Work closely with the front-of-house team to ensure flawless service.
- Collaborate with the beverage and wine program to develop thoughtful food and wine pairings.
- Participate in community events, special dinners, and promotional opportunities.
Qualifications
Required
- 7+ years of progressive culinary leadership experience.
- Minimum of 3 years as an Executive Chef or Executive Sous Chef in a high-end fine dining restaurant.
- Strong background in modern American cuisine with classical culinary foundations.
- Demonstrated experience creating seasonal menus and chef-driven specials.
- Strong knowledge of premium meats, seafood, sauces, butchery, and classical cooking techniques.
- Proven leadership and team development experience.
- Strong organizational and financial management skills.
- Excellent communication and interpersonal abilities.
- Ability to thrive in a fast-paced, high-expectation environment.
Preferred
- Culinary degree from an accredited institution.
- Experience in award-winning or destination restaurants.
- Knowledge of wine pairings and tasting menus.
- Farm-to-table and locally sourced culinary experience.
- Experience with upscale banquet and private event execution.
- ServSafe Manager Certification.
Personal Characteristics
The successful candidate will be:
- Passionate about culinary excellence.
- Creative while respecting classic techniques.
- Calm under pressure.
- Detail-oriented and highly organized.
- A mentor and inspirational leader.
- Dedicated to continuous learning and innovation.
- Committed to delivering extraordinary guest experiences.
- Professional in appearance and demeanor.
- Self-motivated with strong work ethic and accountability.
Physical Requirements
- Ability to stand for extended periods.
- Ability to lift up to 50 pounds.
- Ability to work evenings, weekends, and holidays.
- Ability to perform in a fast-paced kitchen environment.
Pay: $65,000.00 - $75,000.00 per year
Work Location: In person
