Executive Chef

Great Performances is seeking a passionate, innovative, and dynamic Executive Chef to lead culinary operations, inspire talented teams, and deliver exceptional dining experiences! This exciting opportunity is ideal for a hands-on culinary leader who thrives in a fast-paced hospitality environment and brings creativity, strong leadership, and operational expertise to the kitchen. The Executive Chef will oversee all kitchen operations, drive innovative menu development, maintain exceptional food quality, and create memorable culinary experiences across the dining room, bar, private dining, and special events. Working closely with the General Manager, this leader will play a key role in shaping the restaurant's culinary identity, developing high-performing teams, managing food and labor costs, and driving operational excellence and guest satisfaction. If you have a passion for culinary innovation, a commitment to excellence, and the leadership skills to bring an exceptional dining experience to life, we want to hear from you! Responsibilities Culinary Leadership & Food Quality • Lead all culinary operations, ensuring the consistent preparation and presentation of high-quality food that meets established standards. • Develop and execute seasonal menus, daily specials, private dining menus, and special event menus that reflect innovation, quality, and guest preferences. • Maintain consistency in food preparation, portioning, presentation, and recipe execution across all service periods and private dining. • Monitor food quality, taste, appearance, and service standards to ensure an exceptional guest experience. • Stay current on culinary trends, ingredients, techniques, and best practices to continually enhance menu offerings. Operations Management • Oversee all kitchen operations, including production, prep, purchasing, receiving, storage, and inventory management. • Ensure efficient kitchen workflows and staffing levels to support daily operations and special events. • Manage food and labor costs, identify cost-saving opportunities, and support budget objectives. • Monitor inventory levels and ensure proper food storage, labeling, and rotation procedures (FIFO). • Maintain equipment and work with Facilities and vendors to address maintenance and repair needs. Team Leadership & Development • Recruit, train, coach, mentor, and develop culinary team members to achieve operational excellence. • Foster a positive, inclusive, and collaborative work environment focused on teamwork, accountability, and professional growth. • Conduct performance evaluations and provide ongoing feedback, coaching, and corrective action when necessary. • Lead by example through active participation in kitchen operations and service periods. • Ensure proper staffing and scheduling to meet operational demands. Financial & Administrative Management • Partner with the General Manager to develop and manage annual budgets, forecasts, and financial goals. • Monitor food cost percentages, labor expenses, waste, and overall kitchen profitability. • Review purchasing practices and vendor relationships to maximize quality and cost efficiency. • Maintain accurate records related to inventory, ordering, food safety, and operational performance. Collaboration & Hospitality • Collaborate closely with the General Manager and the Corporate Chef di Cuisine to align culinary operations with overall business objectives and hospitality standards. • Partner with front-of-house leadership to ensure seamless service execution and guest satisfaction. • Support private dining events, buyouts, chef's tasting menus, and special hospitality initiatives. • Participate in menu tastings, private event planning, and guest consultations as needed. • Respond proactively to guest feedback and implement improvements to enhance the dining experience. Food Safety & Compliance • Ensure compliance with all Department of Health (DOH), OSHA, HACCP, and food safety regulations. • Maintain the highest standards of sanitation, cleanliness, and workplace safety throughout all kitchen operations. • Conduct regular inspections and audits to ensure compliance with company policies and regulatory requirements. • Ensure all team members receive appropriate food safety and sanitation training. • Perform additional duties as assigned to support the needs of the operation. Qualifications • Culinary degree preferred, or equivalent education and experience. • 5 years of progressive culinary leadership as an Executive Chef, Executive Sous Chef, or similar, including oversight of large teams in a high-volume, full-service restaurant. • High-volume, full-service restaurant experience required; fine dining or upscale casual experience preferred. • Strong knowledge of culinary techniques, menu development, and kitchen operations. • Proven ability to manage budgets, forecasts, inventory, and food and labor costs without compromising quality. • Expert knowledge of food safety, sanitation, HACCP, and DOH regulations. • Excellent organizational, problem-solving, decision-making, and communication skills; able to juggle multiple priorities under pressure. • Hands-on leader who motivates and develops high-performing teams and drives operational excellence. • Builds strong relationships with colleagues, guests, and vendors; passionate about hospitality and culinary innovation. • Professional, with a strong work ethic and integrity. • Available to work evenings, weekends, and special events in a fast-paced kitchen. • Able to lift 50 lbs. and stand, bend, and reach for shifts of up to 8 hours. • NYC Food Handler's Certificate is a must. Location: New York, NY Schedule: Full-time, On-Site Base salary: $110,000 - $115,000 per year Benefits: Vacation time, 401(k), medical, dental, and vision insurance, transit benefits, paid and unpaid safe and sick time, and FSA (Flexible Spending Account).