EXECUTIVE CHEF

Job Summary:

As the Executive Chef, you will lead all culinary operations for a premier corporate dining account in NYC featuring a complimentary food program serving approximately 250 guests. You will oversee a small, hands-on culinary team responsible for all daily food production, menu execution, catering, and special events.

This highly visible role requires extensive client interaction and the ability to build strong partnerships while delivering exceptional food quality, presentation, service, and hospitality. The Executive Chef will manage culinary operations, inventory, purchasing, cost controls, food safety, sanitation, and the implementation of innovative programs aligned with the client’s expectations.

Key Responsibilities:

• Direct all culinary operations for the account, including café, catering, special events, and client dining programs.
• Lead, coach, and develop the culinary team, fostering a culture of accountability, collaboration, and excellence.
• Build strong partnerships with the client, account leadership, and internal stakeholders to align culinary programs with business needs and guest expectations.
• Create innovative, seasonal, and market-relevant menus that reflect the client’s culture and elevate the corporate dining experience.
• Oversee high-volume production, food quality, presentation, portion control, and execution across all service platforms.
• Manage food and labor costs, control expenditures, and drive overall financial performance.
• Direct purchasing, receiving, inventory management, product quality, and waste-reduction initiatives.
• Ensure full compliance with food safety, sanitation, HACCP, and workplace safety standards.
• Collaborate with marketing and culinary leadership to launch new culinary, wellness, sustainability, and hospitality programs.
• Monitor guest feedback and continuously identify opportunities to improve quality, service, efficiency, and innovation.
• Support the planning and execution of premium catering, executive dining, and special client events.

What We're Looking For:

• Culinary degree or formal culinary training preferred.
• Experience in premier corporate dining, upscale hospitality, fine dining, catering, or contract foodservice preferred.
• Proven high-volume production and catering experience.
• Demonstrated experience managing food costs, labor, purchasing, inventory, and account expenditures.
• Strong knowledge of culinary trends, menu development, food safety, sanitation, and quality standards.
• Excellent leadership, communication, organization, and client-service skills.
• Passion for delivering exceptional food experiences and advancing culinary programs within a premier foodservice organization.