EXECUTIVE CHEF

Job Summary:

Join Restaurant Associates as an Executive Chef at a premier corporate dining serving a global investment firm in NYC. In this exciting role, you will lead all culinary operations for a high-profile dining program, delivering exceptional food quality, presentation, and hospitality standards. The ideal candidate brings expertise across diverse cuisines and culinary techniques, a passion for innovation, and experience executing elevated corporate dining experiences, including weekly Chef Table programs and company-sponsored culinary initiatives.

Key Responsibilities

• Lead and oversee all daily culinary operations, including café service, production, grab-and-go, catering, and special events.
• Maintain consistent standards for food quality, flavor, presentation, portioning, and overall execution.
• Develop creative, seasonal, and guest-focused menus while balancing operational feasibility and food-cost objectives.
• Manage food cost, purchasing, inventory, production, portion control, and waste to achieve established financial targets.
• Establish effective production and prep plans based on forecasted volume, participation, and catering needs.
• Maintain strict food safety, sanitation, allergen, labeling, storage, and regulatory compliance standards.
• Lead, train, schedule, and develop the culinary team while maintaining clear expectations and accountability.
• Provide hands-on leadership during peak service periods and ensure all culinary stations are properly prepared and supported.
• Oversee culinary execution for catering, executive meetings, VIP functions, and special events, ensuring elevated presentation and service standards.
• Partner closely with the General Manager and catering/operations teams on menus, financial performance, staffing, client requests, and operational priorities.
• Engage with guests and clients, respond to feedback, and continuously identify opportunities to improve the culinary program.
• Maintain an organized, efficient, clean, and service-ready culinary operation at all times.

What We're Looking For:

• 5+ years of progressive culinary leadership experience, preferably in high-volume corporate dining, hospitality, catering, or a comparable operation.
• Strong experience in menu development, food-cost management, purchasing, inventory, production planning, and labor management.
• Proven ability to lead and develop a culinary team in a fast-paced environment.
• Strong knowledge of food safety, sanitation, and allergen protocols.
• Experience executing high-level catering and executive/VIP events preferred.
• Strong organizational, communication, and leadership skills with a hands-on management approach.