Executive Chef

Location: New York, NY

Compensation: $120,000–$140,000 + Benefits + PTO + Select Paid Holidays

An upscale, kosher steakhouse, high-volume hospitality group in New York City is seeking an accomplished Executive Chef to lead all culinary operations at one of its signature restaurant venues. This position is ideal for a chef who is both operationally sharp and creatively driven, with experience leading high-performing teams and executing top-tier cuisine at scale.

Key Responsibilities

• Lead the kitchen team with a commitment to excellence in food quality, consistency, and execution.
• Oversee all culinary operations, including menu development, cost control, scheduling, and inventory management.
• Drive and maintain impeccable kitchen cleanliness, organization, and DOH compliance.
• Hire, train, and mentor BOH staff, fostering a positive, productive, and inclusive kitchen culture.
• Collaborate closely with ownership and FOH leadership to ensure seamless kitchen-to-dining room communication and exceptional guest experience.
• Implement systems and procedures to streamline operations and control labor, food, and operational costs.
• Partner with leadership to strategize around seasonality, special events, and private dining needs.

Qualifications

• Minimum of 5–7 years of experience as an Executive Chef or CDC in a high-volume, chef-driven restaurant.
• Proven leadership experience managing BOH teams in high-touch, fast-paced environments.
• Strong administrative skills, including scheduling, ordering, inventory, and cost analysis.
• Deep understanding of kitchen systems, sanitation standards, and NYC DOH requirements.
• Creative and collaborative approach to menu development and kitchen innovation.
• Passion for hospitality and a hands-on approach to team leadership.