Chef Jobs in Seaford, NY

Executive Chef - $120k to $140k - New York, NY Our client, a luxury hotel with a passion for standout dining experiences, is on the lookout for an Executive Chef to take the reins of two new restaurant concepts in the hotel. This is an exciting chance to create a culinary identity of both venues-leading the team, crafting menus, and setting the tone. It's the kind of role where creativity is encouraged, growth is supported, and your leadership can really shine in a beautiful, high-end setting. Perks & Benefits Medical, dental, vision, HSA with company match, life insurance, and disability coverage. 401(k) with match, paid time off, educational assistance, and paid parental leave. Hotel discounts, employee perks, and optional coverage Requirements: Strong leadership, coaching, and team development skills. Experience in luxury hotels and large resorts. Strong operational skills in budgeting, food costs, and team performance. Creative culinary talent with a passion for high-quality, artful presentation. Clear communicator who works well across departments. Track record of driving results in guest satisfaction and employee retention. If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

As a member of the Corporate Executive Dining team, the Chef will play a key role in the overall dining experience, while ensuring a high level of customer satisfaction. RESPONSIBILITIES Test recipes and food products for quality and plating presentation. Estimate food requirements and manage inventory. Order food supplies and kitchen equipment as needed. Ensure compliance with health and safety regulations within the kitchen area. Monitor and maintain kitchen cleanliness and operation. Ensure timely preparation of all meals and food items. Ad-Hoc catering for special events. WHAT YOU WILL NEED 3- 5 years work experience as a Sous Chef or Chef in a restaurant or corporate dining room. Culinary school diploma or BS degree in Culinary Science or related certificate would be a plus. Has a strong understanding of various dietary restrictions, allergies, and cuisines. Knowledge of best practices for health and safety standards and requirements. Ability to work in a fast-paced environment, work well under pressure, handle multiple projects and manage resources. Quick learning team player that is flexible and highly motivated and energetic. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, disability, protected veteran status, or any other characteristic protected by law. We will consider for employment qualified applicants with criminal histories consistent with applicable law. Pursuant to state and local pay disclosure requirements, the pay range for this role, with final offer amount dependent on education, skills, experience, and location is: $80,000.00-95,000.00 annually for New York City and Westchester County, NY. This role is also eligible for an annual discretionary bonus, various benefits, including medical/dental/vision, insurance, a 401(k) plan, paid time off, and other benefits in accordance with applicable plan documents. Benefits for Union represented employees will be in accordance with the applicable collective bargaining agreement.

Our client, an upscale restaurant group, is seeking a Multi-Unit Executive Chef to join their team in New York, NY! This culinary leader will be responsible for mentoring and developing all BOH management and hourly employees for two of their concepts, as well as ensuring consistency in all products, operations, and driving an overall positive culture on a daily basis. Responsibilities: Function as the management representative chiefly responsible for the day-to-day supervision of all BOH. Manage one kitchen that services TWO separate spaces with entirely different menus. Directly supervise and oversee the work of all employees, including the Kitchen Managers, Supervisors, Cooks, Dishwashers, and other kitchen employees. Schedule all back of the house employees. Manage the restaurant and the quality of work performed by all subordinates. Ensure proper hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health standards. Manage all allocated food cost projections and forecasts set forth by corporate. Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service. Manage the restaurant to increase sales and productivity. Qualifications: At least 5+ years of Culinary Management experience, with at least 2 years as Executive Chef in an upscale / fine dining establishment. Previous multi-unit operational oversight is REQUIRED. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality. Strong communication, leadership, and conflict resolution skills. Stable and progressive work history; Strong work ethic. If this sounds like a fit, please submit your resume for consideration! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

La Mercerie, affiliated with STARR Restaurants, offers an exceptional taste of France through three distinctive menus that feature seasonal dishes alongside beloved La Mercerie classics. Led by Chef Marie-Aude Rose, celebrated for her tenure at Spring Restaurant in Paris, the restaurant merges classical French techniques with avant-garde innovations to create a thoughtful reimagining of French cuisine. Located in the heart of SoHo, La Mercerie sits next to the Roman & Williams Guild, where founders Robin Standefer and Stephen Alesch showcase a visionary approach to design. Their work blends beauty, luxury, and a deep connection to nature, culture, and community, all intertwined with gracious hospitality. Now Hiring: A talented and passionate Sous Chef who is dedicated to continuous learning and growth to join our culinary team. This position offers a comprehensive package including: A base salary range of $75,000 - $95,000 Quarterly bonus program Referral bonus programs Paid vacation and sick time Medical, dental, and vision benefits coverage Dining discounts at over 25 affiliated STARR Restaurants - and more! Qualifications: Experience with and passion for French cuisine A minimum of 3 years of progressive kitchen management experience Ability to manage all stations from prep to service Experience hiring, training, and mentoring a diverse hourly staff Excellent meat/fish butchery skills and know all properties of making stocks & sauces Ability to lead a diverse team, foster positive morale, and drive performance success La Mercerie is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

We are seeking a skilled and motivated Temporary PM Sous Chef to assist in managing food and beverage operations within a single outlet or designated kitchen shift. This role includes supervising kitchen and entry-level culinary staff in the preparation, garnishment, and presentation of various food items. The Temporary Sous Chef is also responsible for supporting menu development, cost control, and maintaining high standards of food quality and kitchen hygiene. Pay: $30-35 Responsibilities: Supervise kitchen staff, assign and schedule work, and communicate departmental goals and standards. Enforce company policies and procedures and recommend appropriate disciplinary or staffing actions as needed. Support employee training, performance development, and coaching in coordination with management. Assist with menu development including testing, costing, and documentation of new items. Monitor food preparation techniques, portion sizes, and timing to ensure consistency and minimize waste. Maintain cleanliness of kitchen stations and ensure compliance with health and sanitation regulations. Manage inventory levels, food requisitions, and storage procedures to ensure efficient and cost-effective kitchen operations. Oversee the security and proper storage of kitchen equipment, supplies, and food items. Assist with determining appropriate stock levels and replenishing inventory as necessary. Actively participate in food preparation and cooking as needed. Collaborate with other departments including Sales, Catering, Banquets, Maintenance, and Guest Services to ensure smooth event execution and guest satisfaction. Liaise with guests, vendors, and health officials to uphold safety and quality standards. Serve as Manager on Duty or perform other duties as assigned. Required Qualifications: High school diploma or equivalent required. Minimum of 2 years' experience as a chef or in a culinary leadership role, or equivalent combination of education and experience. Culinary arts degree or certification preferred. Union experience is required. Ability to carry or lift up to 50 pounds, move within the kitchen, and perform physical kitchen duties. Strong communication skills with a focus on team collaboration and guest satisfaction. Proficient in basic math and budgeting concepts. Ability to read, write, and follow recipes and instructions. Demonstrated problem-solving and organizational skills. Valid food handler certification and/or alcohol awareness certification as required by local/state authorities. Flexibility to work nights, weekends, and holidays as needed. If you meet the required qualifications and are interested in this role, please apply today. The Solomon Page Distinction Solomon Page offers a comprehensive benefit program for hourly employees. We pride ourselves on offering medical, dental, 401(k), direct deposit and commuter benefits to our employees, including freelancers - which sets us apart in the industries we serve. About Solomon Page Founded in 1990, Solomon Page is a specialty niche provider of staffing and executive search solutions across a wide array of functions and industries. The success of Solomon Page reflects an organic growth strategy supported by a highly entrepreneurial culture. Acting as a strategic partner to our clients and candidates, we focus on providing customized solutions and building long-term relationships based on trust, respect, and the consistent delivery of excellent results. For more information and additional opportunities, visit: solomonpage.com and connect with us on Facebook, and LinkedIn. Opportunity Awaits.

As a Zuma Head Pastry Chef, you are responsible for leading the pastry team in creating and delivering exceptional desserts and baked goods that meet the highest standards of quality and presentation. You will be responsible for overseeing all pastry operations, developing innovative menu items, and ensuring compliance with food safety regulations. Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection. Life at Zuma At Zuma, we're more than a restaurant - we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection - putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: Develop and maintain a seasonal pastry menu that reflects Zuma's culinary philosophy, emphasizing fresh, high-quality ingredients and innovative flavor combinations Supervise and mentor pastry staff, including pastry sous chefs, and pastry cooks, to ensure consistency, teamwork, and adherence to culinary standards Collaborate with the management team to establish and achieve culinary objectives, including revenue targets, food cost goals, and guest satisfaction metrics Conduct regular pastry menu tastings, recipe testing, and quality control checks to ensure consistency, flavor, and presentation of all dishes served at Zuma Train, mentor, and develop the pastry team, including creating and implementing a promotion plan Foster a culture of culinary excellence, teamwork, and professionalism in the kitchen, providing leadership, guidance, and mentorship to culinary staff at all levels Manage pastry inventory levels, control food costs, and optimize profitability through effective menu planning, portion control, and waste reduction strategies What We Look For Our ideal candidate embodies our values and the following: A genuine love for culinary experiences & a passion for Japanese cuisine A natural team player who is at home working in sync with a large team Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences 3+ years Head Pastry Chef experience or Executive Pastry Chef in a high-volume restaurant or hospitality establishment Culinary degree or equivalent certification with a specialization in pastry arts Must hold a valid health and safety certification as required by local regulations Exceptional pastry skills, with a strong knowledge of various baking and dessert-making techniques Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you'll enjoy: World-Class training, designed to inspire and educate Global opportunities, experience hospitality around the globe with our five incredible brands Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being. Family Meals are shared daily Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that's elevating contemporary dining on a global stage.

Empowered Hospitality is on the lookout for Sous Chefs for our fantastic hospitality clients located in New York, NY! What We're Looking For • 3+ years of Sous Chef experience • Excellent leadership and operations skills • Extensive experience in managing kitchen teams, food & labor costs, and overseeing high volume restaurant operations (including banquets) • Strong kitchen management skills with a detailed understanding of Back of House operating procedures • Demonstrated ability to lead inspire team members to meet and exceed standards • Proven project management, problem-solving, critical thinking and decision-making skills • Ability to perform in a fast-paced, dynamic work environment • Demonstrated success with exceeding financial, customer and employee engagement/retention goals What Our Clients Offer Competitive compensation and benefits Opportunity to be part of a successful restaurant team! Empowered Hospitality and our clients are equal opportunity employers. We celebrate diversity and are committed to creating an inclusive environment for all employees.

We are seeking a hospitality focused and organized individual to join our team as a Executive Banquet Chef. The Executive Banquet Chef is responsible for overseeing all banquet kitchen operations, menu creation, food preparation, and execution of large-scale events. They will work closely with the Banquet Director, catering team, and kitchen staff to ensure seamless operations while maintaining high culinary standards. ESSENTIAL FUNCTIONS AND DUTIES: Execute high-quality banquet menus, incorporating seasonal ingredients and innovative presentation. Ensure consistency, quality, and flavor in all dishes, maintaining a high culinary standard. Collaborate with clients and event planners to customize menus for weddings, corporate functions, and VIP events. Oversee all aspects of banquet food preparation, production, and plating. Ensure timely service and smooth execution of large-scale events and plated dinners. Monitor food costs, portion control, and inventory management to maintain profitability. Lead, train, and mentor banquet kitchen staff, ensuring a high-performance team. Schedule and coordinate kitchen staff for banquet events. Maintain a positive, professional work environment with strong communication and teamwork. Enforce health and safety regulations. Ensure all food is prepared and stored according to proper hygiene and safety protocols. Conduct regular kitchen inspections to uphold cleanliness and compliance. KNOWLEDGE, EXPERIENCE AND SKILLS 5+ years of experience as an Executive Chef, with a focus in fine dining. Advanced knowledge of cost control, inventory management, and food procurement. Excellent facilitation, presentation, and communication skills. Strong understanding of various cooking methods, ingredients, and kitchen equipment. Proficiency in food safety practices and kitchen sanitation standards. Knowledge of Italian cuisine and ability to execute authentic dishes. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Ability to stand for extended periods and work in a high-temperature environment. Flexibility to work evenings, weekends, and holidays as required. Capability to lift and carry items up to 50 pounds. INTENT AND FUNCTION OF S All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

WE'RE SEARCHING FOR A TALENTED AND CREATIVE EXECUTIVE CHEF FOR A LUXURY BRAND CATERING COMPANY IN MANHATTAN Is innovative Has off premise catering experience Enjoys working collaboratively Has an understanding of culinary financials (food cost, labor cost) Has strong management skills Has an easygoing personality Enjoys a fast-paced kitchen Is patient and kind Has knowledge of federal, state, and local safety, health, and sanitation codes KINDLY RESPOND WITH A RESUME

City, State:Brooklyn, New YorkAnnual Salary 120K Nestled in the heart of Williamsburg on the top floor of the Penny Hotel, eLNico is a dynamic and contemporary restaurant that celebrates the bold, vibrant flavors of Latin cuisine, with a special emphasis on Mexican dishes. As we continue to evolve and expand our culinary vision, we're seeking an experienced and passionate Executive Chef to lead our kitchen team. This role requires someone with a deep knowledge of Mexican and Latin cooking, coupled with a strong commitment to culinary excellence. The Executive Chef at eLNico will be responsible for all aspects of the kitchen's operations, including menu creation, staff leadership, and day-to-day management, ensuring that every dish reflects our dedication to high-quality, Latin-inspired cuisine. The ideal candidate will bring a wealth of experience in Mexican and Latin culinary traditions, while also embracing the opportunity to innovate and push boundaries. This position demands a hands-on leader who excels in a fast-paced environment and is committed to cultivating a positive, collaborative, and creative atmosphere for the team. PRIMARY DUTIES AND RESPONSIBILITIES: Oversee all aspects of the daily operation of the kitchen and food production areas. Provide training for all staff and meet corporate quality standards, establish and enforce food specifications, portion controls, recipes and sanitation. Know and enforce all local health department sanitation laws. Check food purchases for proper ordering, quality and price structure. Oversee all aspects of the daily operation of the kitchen and food preparation areas including preparation for all food items, receiving daily inventories, and food cost report. Control food and labor costs while maximizing guest satisfaction. Work with F&B Director and keep them informed of F&B issues as they arise. Develop proper training and direction of departmental staff in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Coordinate all par stock levels; monitor and assess food portion size, visual appeal, taste and temperature of items served. Understand daily forecasts and customer counts. Prepare and submit required reports in a timely manner including but not limited to Wages, Payroll, Revenue, Schedules and Quarterly Action Plans. Conduct staff performance reviews in a timely manner. Review and approve weekly payroll. Coordinate and monitor all Loss Prevention in the kitchen area. Maintain regular attendance in compliance with standards and scheduling which will vary according to needs of the hotel. Must be consistently on time. Maintains high standards of personal appearance and grooming, which include compliance with the dress code. Perform any other duties as requested by the Restaurant General Manager and the Hotel General Manager. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position. DESIRED COMPETENCIES, WORK SKILLS, AND KNOWLEDGE To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Associate demonstrates ORGANIZATIONAL SUPPORT Observes and adheres to safety and security procedures, promoting a safe work environment. Associate demonstrates INITIATIVE Seeks out new assignments and assumes additional duties when necessary. Able to reach effective solutions, poses good questions, consults helpful resources, and does not stop at the first answer he/she comes across. Associate demonstrates exemplary DEPENDABILITY / RELIABILITY Can be relied upon regarding task completion and follow up. Ensures work responsibilities are covered when absent. Associate demonstrates ACCOUNTABILITY for their job performance Takes ownership of all work performed and communicated. Completes tasks on time or notifies appropriate person with an alternate plan. Associate demonstrates acceptable PRODUCTIVITY standards Organizes resources, performs tasks, and coordinates with other functions to most effectively and efficiently perform work responsibilities and accomplish objectives on a timely basis. Assists department in exceeding productivity standards. Associate demonstrates effective PROBLEM SOLVING Identifies and resolves problems in a timely manner, using intuition and experience to complement data. Gathers and analyzes information skillfully. Associate demonstrates WORKPLACE RESPECT to all associates Demonstrates knowledge of EEO policy and promotes a harassment-free environment. Shows respect and sensitivity for cultural differences. Able to build morale and group commitments to achieve goals and objectives. Associate demonstrates effective ORAL /WRITTEN COMMUNICATION Practices attentive and active listening with all employees. Listens without interruption and gets clarification. Actively participates in meetings, contributing ideas to improve the company. Associate demonstrates excellent CUSTOMER SERVICE SKILLS Solicits customer feedback to improve service. Personally, demonstrates a commitment to customer service by anticipating and responding promptly to guest needs. Associate demonstrates effective FINANCIAL MANAGEMENT skills Monitors and controls labor costs. Seeks approval for overtime, if required. Associate effectively MANAGES PEOPLE Provides regular performance feedback and proactively addresses performance concerns of staff. Develops staff so that successful customer service scores are achieved. EDUCATION AND EXPERIENCE REQUIREMENTS: A 2-year, 3-year, or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field. Strong background in Mexican and Latin cuisine. Previous supervisory experience is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. QUALIFICATIONS Ability to read, analyze, and interpret general business and hotel reports. Ability to write reports, business correspondence, and procedure manuals. Ability to use various computer programs such as Word, Excel and Outlook. SUPERVISORY RESPONSIBILITIES Position has supervisory responsibilities over culinary staff. WORK ENVIRONMENT The work environment normally entails the following: • Kitchen environment - varying degrees in temperature. • Exposure to cleaning chemicals throughout the day • Minimal to moderate noise levels consistent with hotel environment PHYSICAL DEMANDS During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment. The physical activity normally entails the following attributes. Position is expected to: Stand more 80% of the time Walk more than 50% of the time Lift up to 50 pounds. Push / pull up to 30 pounds. Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates. Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.

Job Details Brooklyn, NY $115000.00 - $135000.00 Salary/year Description The Executive Chef manages and oversees operations in the kitchen as well as the kitchen staff. This role plans the menu, liaises with suppliers, and controls the budget, and ensures the quality of kitchen operations. Duties & Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Works closely with Partners & Chef Partners on continued menu development. Manage the purchasing and quality of food items to ensure accuracy and freshness. Possesses knowledge of operational systems, which includes payroll, inventory and purchasing. Coaches and develops back-of-house employees by setting clear guidelines and expectations. Manage weekly food cost & inventories and employee payroll budgets. Meet or exceed budget expectations through controlling of P&L items. Monitors recipe accuracy, enforcing the use of proper weights and measures. Ensures all food meets the highest quality standards and is served on time. Arrange equipment purchases and repairs. Handle and store food products correctly (FIFO). Ensures Department of Health and company sanitation standards Ensures the general cleanliness of the heart-of-house, and the entire venue. Maximizing efficiency technology system(s) (i.e., Micros, Microsoft Office/Excel). Will partner with General Manager to assist with employee hiring, training & development, scheduling of the BOH team. Being a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer. Possesses practical knowledge of the job duties of all supervised employees. Being an effective communicator to the team and to restaurant leadership and ownership. All other duties assigned. Physical Requirements Must be able to stand and exert well-paced mobility for extended periods. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to bend or lift 50 pounds or more. Exposure to hot kitchen elements or cleaning materials. Skills/ Experience At least two (2) years' experience in a full service, moderate to high volume restaurant. Exceptional communication skills Ability to focus and multitask and work well under pressure. Strong knowledge of culinary products and technique. Must be organized, self-motivated, and proactive with a strong attention to detail. Ability to work a flexible schedule including evenings, weekends, and holidays when required.

QUALIFICATIONS 3+ years' experience as a Chef de Cuisine or Executive Chef Background in Culinary Management or Food Science. High personal and professional standards. Comfortable working traditional office hours with the ability to travel as needed Strong communication skills. Capable of being a clear and effective communicator, with good presentation and teaching skills. Theoretical understanding and practical application of culinary principles Understanding of basic principles of food science with a "seek to understand" mentality. Strong financial acumen as it relates to restaurant operations. Proficient in food costing, yield analysis, labor efficiency, and financial reporting. Demonstrated ability to take direction, formulate a plan and execute that plan with limited supervision. ESSENTIAL DUTIES AND RESPONSIBILITIES Identification and presentation of opportunities to optimize recipes, products, or procedures. Ability to develop product from concept stage to execution. Gathering of market information and research materials for use in the development phase. Develop recipes, workflows, and SOPs to facilitate implementation of new menu initiatives into restaurant operations. Establishes controls to minimize food and supply waste Regular audit of unit-level execution of food initiatives, providing feedback and solutions for improvement. Advise on selection of ingredients and application of processes. Conduct formal and informal tasting presentations for Executive Leadership Lead or assist in culinary learning sessions for internal teams Broad operational understanding and experience with a blend of innovation and creativity to be able to "operationalize" ideas across all restaurants

" 4 Charles Prime Rib is looking for a dedicated and experienced Full Time Executive Chef ($125,000/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt's values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience and Qualifications: * Minimum of 5 years working in a fast-paced, full-service restaurant. * 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. * In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant's financial health. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. * Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. * Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt's Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Coordinate all training for back-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people - our guests and ourselves - happy. Ready to join our team? Apply directly to this ad.

4 Charles Prime Rib is looking for a dedicated and experienced Full Time Executive Chef ($125,000/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt's values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience and Qualifications: Minimum of 5 years working in a fast-paced, full-service restaurant. 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant's financial health. Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. Communicate professionally and confidently with guests, employees, vendors, and leadership. Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt's Purchasing team of any and all vendor issues. Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. Coordinate all training for back-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people - our guests and ourselves - happy. Ready to join our team? Apply directly to this ad.

Au Cheval New York is looking for a dedicated and experienced Full Time Executive Chef (Up to $125,000/year+ Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt's values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience and Qualifications: Minimum of 5 years working in a fast-paced, full-service restaurant. 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant's financial health. Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. Communicate professionally and confidently with guests, employees, vendors, and leadership. Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt's Purchasing team of any and all vendor issues. Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. Coordinate all training for back of house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people - our guests and ourselves - happy. Ready to join our team? Apply directly to this ad.

HISTORY The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934. We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting. Your Role… The Executive Sous Chef will be responsible for managing the kitchen, back of house personnel, ensuring the quality and consistency of production of all output, and proper handling and storage of all food items in accordance with health department and property standards. This position will manage food and labor costs and develop menu items for both the restaurant and banquet facilities. In addition to daily back of house management, the Executive Sous Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. Above all must actively embody, inspire, and teach the core values to all employees. Key Responsibilities: PERSONNEL Training Supervision of the training program for all new hires. Assure that all new hires are trained to standards and successfully complete training requirements. Departmental Meetings Meets with Culinary Management to discuss kitchen operations and to set and monitor the achievement status of organizational goals. Daily Pre-Shift Meetings Participate and lead daily pre-shift meetings to discuss shift-related issues and provide the staff with necessary information. Grooming All employees must maintain a neat, clean and well-groomed appearance per Rainbow Room standards. FOOD DEPARTMENT Compliance Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all employees. Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the federal, state and local laws as well as the Culinary Union. Ensure employees have all required certifications. Meet with the stewarding team to review equipment needs, cleaning schedule, project status, health/safety and sanitation follow up. Pastry Department Work closely with Pastry Department. Stewarding Department Work closely with Stewarding Department in an effort to ensure cleanliness is up to Department of Health standards. Maintenance and Organization Ensure that storage and walk-in facilities are maintained and organized. Rotate stock to reduce waste and ensure freshness. Ensure that storage facilities are hygienic. Ensure all food and beverage products meet company standards and specifications. Ongoing development of menus and recipes. Be knowledgeable of food trends and continuously self-educate on dynamic industry trends. Ensures the physical maintenance of the restaurant and catering facilities, finishes, furniture, fixtures and equipment, both inside the facilities and at the facility and ancillary storage area. Proper Purveyor Relationships Treat purveyors with respect and as partners. Purchases All purchases need to be based on a balance of high quality, availability and cost. Follow purchasing standard operating procedures. Training Train staff to ensure we are exceeding guest, associate and owner expectations. Educate all FOH and BOH staff continuously to update on the latest culinary advancements and SOPs. Manage staff by training and evaluation of kitchen employees in accordance with policies and procedures to provide ongoing development and correct any deficiencies. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Maintains a clean and safe work environment. Work with Executive Chef and Executive Sous Chef to ensure service standards are met by providing front of house staff with knowledge of menu, ingredients and preparation methods. Demonstrate positive interpersonal skills with guests and staff. Innovation Must be innovative at all times to ensure constant excitement of culinary goals. Works with Executive Chef to create dynamic menu items that align with Seasonal and Local flavors and ingredients. Beverage Program The beverage program will be intrinsic to our success. The Sous Chef needs to follow standard operating procedure to ensure integration of the program with food department. MAINTENANCE OF THE FACILITY Responsibility Fully responsible for the maintenance of the kitchen and BOH areas. Comply and train staff on the BOH maintenance program. Hold all personnel accountable for daily checklists. Perform daily walk through of BOH areas. Be vigilant of any maintenance issues and report to the appropriate department and follow up to ensure completion. Comply with maintenance programs for all equipment and service contracts. SERVICE Expectations Assures that guest service meets or exceeds our standards during all meals. Your department must be fully staffed for each meal period. Inform FOH of relevant information and check with Managing Director and senior leaders regarding special food needs of VIPs. Anticipate and address guests' service needs in relation to the kitchen as they arise and resolve all matters where expectations are not met. Remain informed of level of guest satisfaction through communication directly with managers and door staff and personal observation. Periodically communicate with Service Managers and Hosts throughout service to inform and advise of service-related issues. ADMINISTRATIVE Technology Must be fully practiced in and regularly use available technology and software to ensure modern reporting and costing of all goods and services. Manager's Logbook Daily entry and review of information in managers' logbook that is relevant to operational concerns. Resolve all concerns. Management Meetings Participate in weekly Management Meeting and provide input on issues. Responsible for resolving tasks. Weekly Leadership Meeting Semi-Weekly BEO Meeting Required Reading Regularly read and review industry publications and other material related to industries and interests of our customers and regular patrons. OPERATIONAL Shift Responsibilities Perform opening, closing and specific kitchen shift responsibilities as directed Address employee performance concerns by adhering to established procedures for progressive discipline and counseling. FINANCIAL Most of the day-to-day needs will be handled by our Finance Department. However, it is the responsibility of the Sous Chef to oversee processes related to kitchen, food department and facility. Finding and taking advantage of opportunities that will improve the bottom line and cash flow. DAILY Review daily reports from P.O.S. system. Review daily sales report. Review daily vouchering of invoices for proper expense distribution, purchase order support and approvals. Maintain employee files. Attend/Participate in all regular meetings. WEEKLY Administer and check accuracy of payroll. Prepare payroll analysis as requested. Prepare weekly operating reports as required by restaurant and ownership. MONTHLY Supervise inventory record keeping. ONGOING Keeping files and records in proper order for easy access for management or outside auditors. Please note that Management reserves the right to change, modify and/or alter any of the duties and responsibilities based on business demands. Skills & Qualifications: The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. To perform this job successfully, an individual must be able to excel at each essential duty. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. A minimum of 4 years of experience in a similar position at a fast paced, high-volume hotel, fine dining restaurant or catering facility. Must be fluent in English. Helpful if conversant in Spanish, French or Italian. Ability to read, analyze and interpret general business documents, safety rules, professional journals, technical procedures, and governmental regulations. Ability to compose reports, business correspondence, task lists and procedure manuals. Ability to effectively present information and respond to questions from managers, team members and guests. Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations. The physical demands described here are representative of those that must be met by the Sous Chef to successfully perform the essential functions of this job. While performing the duties of this job, the Sous Chef is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, kitchen equipment or controls and speak or hear. The employee is frequently required to reach with hands and arms and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl. The Sous Chef must regularly lift and/or move up to 15 pounds; frequently lift and/or move up to 5-30 pounds. Specific vision requirements include close vision, and the ability to adjust focus. Supervises kitchen staff. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance, rewarding and counseling employees; addressing employee concerns and resolving problems. While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The noise level in the work area is usually moderate to loud. Must have open availability including early mornings, late nights, weekends and holidays. PROFESSIONALISM Not the least of the Executive Sous Chef responsibilities is to maintain a consistent air of professionalism and extraordinary leadership at all times. Recognizing the intense pressure of the kitchen environment the Sous Chef has the greatest opportunity to show true leadership by upholding an unfailingly calm demeanor at all times. The Sous Chef must exude leadership and professionalism by being resolutely intolerant of issues such as sexual or emotional harassment in all their forms and needs to work in an environment of evenhandedness of all employees. Maintaining leadership and professionalism will be paramount in the professional, financial and personal growth of the Sous Chef at Rainbow Room. Other things to consider… A significant portion of the work day requires walking and standing Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. Must be able to work in an area where the noise level is usually moderate to loud. Requires manual dexterity to use and operate all necessary equipment. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. The base compensation range for this role is $120,000- $125,000. This role is also eligible for a discretionary annual bonus, as well as access to our comprehensive medical, dental, and vision insurance, life and disability insurance, 401(k) plan (with matching contributions), wellness benefits and all other benefits afforded to full-time Rainbow Room employees. This base range reflects a number of factors including, but not limited to, relevant experience, skill sets, and/or licensure required of an individual in this particular role. The base range is also specific to members of Rainbow Room's New York team, as we've considered factors specific to this geography. The Rainbow Room is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law. Job Location New York, New York, United States Position TypeFull time

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1 Pay Range USD $115,000.00 - USD $130,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Sous Chef, in conjunction with the Executive Chef is responsible for the overall quality and profitability of the restaurant. they ensure that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained. The Executive Sous Chef must work in partnership with the Executive Chef and General Manager and communicate fully with all the back-of-the house staff. This position is full-time and salary-based This role will pay an annual salary of $105,000 to $125,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays) This position will remain open until April 18, 2025. Responsibilities Three+ years of experience in high volume or fine dining environment, preferably in a supervisory role Ability to interact positively with supervisor, management, co-workers to promote a team effort and maintain a positive and professional approach. Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions. Lead with a professional and polished approach in a busy atmosphere Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability. Maximize sales and optimize profits through the management of food and labor costs. Continuously work with staff to find ways to reduce costs in all areas of the restaurants by conducting weekly assessments of food cost based on purchasing practices and monitoring daily labor reports and minimizing overtime. Ensure that the restaurants are operating at or above standards and competitive service. Attention to detail in all areas of the kitchen by maintaining high standards in all areas of security, safety, cleanliness and sanitation. Conduct regular department walkthroughs and random food tastings to ensure quality and consistency. Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines. Monitor and train all staff in proper sanitation procedures and ensure that all employees are assigned uniforms and serve safe food. Responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man-hours. Establish proper portion sizes and controls for all serving periods. Develop a hands-on approach and be directly involved in daily production. Ensure proper presentation and preparation from each kitchen department. Assist with the monitoring of quality and with managing prime and local vendors accordingly. Assist with the effective ordering based on sales Responsible for sourcing good, organic, seasonal products Place cleaning supplies with vendors as needed, using order guides and purchase orders when required to organize all orders. Assist with rotation, storage and handling of all products Oversee and make recommendations for equipment purchases, monitor equipment repairs and ensure equipment is fixed in a safe and timely manner. Ensure the strict adherence to quality standards for food served to include, freshness, proper handling and storing, proper use of techniques and cooking procedures, taste, portion size and preparation. Promote high standards in all areas of safety, security and sanitation by ensuring that all preventive maintenance, cleaning and repairs are scheduled in a timely manner. Enforce all Health Department rules and regulations on a daily basis. Assist with establishing, recruiting and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs. Work with the General Manager to assist with provide on-going training of the menu to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff on a daily basis Oversee the standard operating photos, recipes and descriptions for all cooks. Present new menu items and relevant culinary information to the culinary and front-of-house staff on an on-going basis. Assist with maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms. Performs other duties and responsibilities as required or requested. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practices food safety procedures Able to train and motivate team Organizational skills Effective time management Availability must include days, nights, weekends and holidays. Qualifications About you: • Prefer a minimum of 3-5 years as a Sous Chef • High school diploma or equivalent required. College degree preferred. Culinary School graduate preferred. • Health & Sanitation Card pear state requirements Foodservice management certification as per state requirements Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Attendance Requirements for this position: Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer', we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. We are looking for our next great team member to join us on our Culinary team. We are committed to providing you with: • Highly competitive wages • An exceptional benefit plan for eligible associates & your family members • 401K matching program for eligible associates • Flexible scheduling to allow you to focus on what is important to you • Discounts with our Crescent managed properties in North America for you & your family members Position Overview: Step into the spotlight as the Executive Chef of the NoMo Soho Hotel, NYC, where your culinary brilliance and leadership will create unforgettable dining experiences. At Crescent Hotels & Resorts, we celebrate individuality and encourage our associates to shine bright, providing robust compensation, benefits, and a clear career path. As a part of our team, your passion, energy, and unique abilities will contribute to our shared vision of remarkable hotel management. We believe in our people and their potential. Our success is driven by our associates, each playing a vital role in our mission. Join us on this journey, and explore the endless opportunities with Crescent Hotels & Resorts, where we manage properties of every size and major brand across North America. Here is what you will be doing each day: Lead with Excellence: Manage all aspects of the culinary department, including menu concepting and design, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards. Mentor and Inspire: Interview, hire, train, and evaluate culinary associates, fostering an environment of open communication and continuous improvement. Prioritize and Execute: Establish daily priorities, assign production and preparation tasks, and ensure each kitchen area is stocked with the necessary tools, supplies, and equipment to meet business demands. Quality Assurance: Review banquet event orders, requisition supplies, ensure quality of products received, and monitor the performance of associates to maintain high standards. Hands-On Leadership: Conduct frequent walk-throughs of each kitchen area, coaching associates to correct deficiencies and ensuring quality and attention to detail. Innovative Menu Development: Assist the Catering department in developing special menus for functions and meet with clients as requested. Continuous Training: Oversee the training of new hires and maintain an ongoing training program for existing staff, reevaluating positions and making necessary changes. Does this sound like you: Proven Experience: Progressive culinary experience in a fast-paced, multi-faceted operation, with a minimum of 3 years leading culinary operations as an Executive Chef. Leadership Skills: Previous leadership experience in a high-volume kitchen, with a demonstrated ability to develop menu items that meet the discerning tastes of a diverse audience. Innovative Mindset: Curiosity regarding food trends and the ability to assess trends for their value in driving the guest experience. For applicants in NYC, the anticipated compensation range is $110,000 to $115,000 per year, depending on factors such as experience, education, and work location. Crescent Hotels & Resorts is a multi-state employer, and salary ranges may vary for positions in other states.