Executive Chef - Corporate Dining (NY)

Job Summary

We are seeking a dynamic and visionary Executive Chef to lead the culinary program for a premier, high-volume corporate dining and catering account in NYC. This is an exceptional opportunity to oversee a sophisticated food service operation delivering elevated hospitality and high-end catering experiences Monday through Friday.

The Executive Chef will serve as the culinary face of the account, partnering closely with an esteemed client and front-of-house leadership team to curate innovative menus, execute flawless service, and drive an exceptional guest experience. This role offers a unique blend of onsite leadership and commissary kitchen oversight, requiring a passion for culinary excellence, luxury hospitality, operational sophistication, and high-touch client engagement.

Key Responsibilities:

•            Operational excellence

•            Builds outstanding relationships with the clients

•            Manages cost controls and controls expenditures for the account

•            Plans and creates all menus

•            Purchases and manages inventory

•            Rolls out new culinary programs in conjunction with marketing and culinary team

•            Plans menus according to established guidelines

•            Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets.

•            Tastes completed meals to ensure quality

•            Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards

•            Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follow and complete schedules as assigned

•            Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary products are available when needed

•            Makes all decisions regarding utilization of leftover food products, staying within the Company guidelines for such products

•            Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits

•            Follows facility, department, and Company safety policies and procedures, including occurrence reporting

•            Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Preferred Qualifications:

•           At least 5 years of progressive culinary management experience in a high-volume setting

•            High volume, complex foodservice operations experience - highly desirable

•            Institutional and batch cooking experiences

•            Hands-on Culinary management experience is a must

•            Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

•            Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet

•            Must be willing to participate in client satisfaction programs/activities

•            ServSafe certification required