Executive Chef
Location: Times Square, NY
Position Summary
We are seeking an experienced and passionate Executive Chef to lead culinary operations for a high-volume, full-service restaurant in the heart of Times Square. This role requires a hands-on culinary leader with strong expertise in Latin-inspired cuisine, menu development, kitchen management, and team leadership. The Executive Chef will oversee all back-of-house operations while driving food quality, consistency, profitability, and an exceptional dining experience.
Key Responsibilities
- Lead all culinary operations, including kitchen execution, food quality, sanitation, inventory, purchasing, and cost controls.
- Develop, implement, and maintain recipes, menus, and culinary standards that support brand identity and guest expectations.
- Manage food costs through effective inventory controls, vendor relationships, ordering practices, and waste reduction strategies.
- Recruit, train, mentor, and develop culinary team members to build a strong and accountable kitchen culture.
- Oversee daily kitchen operations in a fast-paced, high-volume environment while maintaining consistency and efficiency.
- Partner with restaurant leadership to achieve financial goals, including food cost, labor targets, and overall profitability.
- Ensure compliance with all health department regulations, food safety standards, and company policies.
- Collaborate on seasonal menu updates, culinary innovation, and special event offerings.
- Monitor kitchen performance metrics and implement improvements to enhance productivity and guest satisfaction.
- Foster a positive work environment focused on teamwork, professionalism, and continuous improvement.
Qualifications
- 5+ years of Executive Chef or Executive Kitchen leadership experience in a high-volume restaurant environment.
- Strong knowledge of Latin, Caribbean, or globally inspired cuisine preferred.
- Proven success managing food costs, labor, inventory, and kitchen operations.
- Excellent leadership, communication, and team-development skills.
- Experience with menu development, recipe costing, and culinary training.
- Strong understanding of food safety standards and sanitation practices.
- Ability to thrive in a fast-paced, high-energy restaurant environment.
Compensation & Benefits
- Competitive salary based on experience
- Performance-based incentives
- Health, dental, and vision benefits
- Paid time off
- Employee dining benefits
- Career growth opportunities within a growing hospitality organization
Pay: $90,000.00 - $95,000.00 per year
Work Location: In person
