Executive Chef

Location: New York City, NY

Salary: $125,000–$135,000 per annum

Bonus: 35% incentive bonus + pto, 401k, benefits

Position Overview

An established boutique hotel in New York City is seeking an experienced Executive Chef to lead its culinary operations and elevate the overall dining experience.

This is an exciting opportunity for a hands-on culinary leader to shape the direction of the food and beverage offering, introduce effective operational processes, and deliver consistently high standards across restaurant dining and private events.

Working closely with hotel leadership and ownership, the Executive Chef will oversee all culinary operations, drive menu development, maintain exceptional food quality, and lead a collaborative kitchen team.

The ideal candidate will bring a strong background in boutique hotels, a passion for modern cuisine, and the ability to build and improve systems in a dynamic environment.

Key Responsibilities

• Oversee all culinary operations across the hotel's restaurant, conference and meeting events, and private penthouse functions.
• Lead, develop, and mentor a kitchen team of approximately 15 employees, including sous chefs, cooks, and dishwashing staff.
• Drive menu development and execution, delivering a modern, high-quality dining experience that reflects the hotel's positioning.
• Partner closely with ownership and hotel leadership to enhance the restaurant's reputation, guest satisfaction, and overall culinary offering.
• Plan and execute banquets, corporate functions, private dining, and special events to the highest standards.
• Establish and implement effective kitchen procedures, systems, and operating standards to improve consistency and efficiency.
• Manage food costs, purchasing, inventory, labor, waste, and kitchen budgets to achieve financial objectives.
• Maintain strict food safety, sanitation, and health code compliance.
• Recruit, train, and develop culinary talent while fostering a positive, accountable, and high-performing kitchen culture.
• Monitor industry trends and identify opportunities to improve menus, service delivery, and operational performance.

Candidate Requirements

• Proven experience as an Executive Chef, Head Chef, or senior culinary leader within a quality hotel, boutique hotel, or comparable hospitality environment.
• Strong background in restaurant operations, with experience delivering high-quality private events and conference catering.
• Demonstrated ability to lead, motivate, and develop a diverse culinary team.
• Experience creating and implementing processes, procedures, and operational standards from the ground up.
• A track record of improving culinary operations, elevating dining concepts, and delivering consistent results.
• Strong commercial awareness, including food cost management, budgeting, purchasing, and labor control.
• Excellent organizational, communication, and leadership skills.
• Current ServSafe certification or the ability to meet the required certification standards.
• Pre-opening, turnaround, or restaurant redevelopment experience would be advantageous.