5+ years of senior leadership experience in a culinary setting
Must have Asian culinary expertise
Strong organizational and time management skills
Proficient in analytical and problem-solving abilities
Demonstrated leadership skills with a focus on team development
Responsibilities
Collaborate with executive leadership to shape the culinary program's strategic direction
Oversee menu development and culinary innovation across multiple properties
Manage financial performance and profitability of the culinary program
Lead and develop Chef de Cuisine at each property, ensuring effective communication
Ensure consistency in culinary standards and execution across all locations
Benefits
Medical, dental, and vision insurance
Bonus potential
Employee discounts
Paid time off (PTO)
Commuter benefits
Full Job Description
13th November, 2026
Location: New York City, NY Salary: $185k-$210k Benefits: MDV, Bonus potential, employee discounts, PTO, commuter benefits
A growing hospitality group is looking for an Executive Chef to oversee multiple concepts in NYC!
Requirements:
5+ years of senior leadership experience
Asian culinary experience a must.
Excellent organizational, time management, analytical, and problem-solving skills, with strong attention to detail and the ability to prioritize responsibilities and meet deadlines.
Demonstrated leadership and supervisory abilities, including the ability to train, coach, and motivate team members while maintaining company standards and fostering a positive team environment.
Responsibilities:
Collaborates with executive leadership to establish and execute the strategic direction of the culinary program, driving brand growth, profitability, and consistent culinary and service standards across all properties.
Oversees menu development, seasonal offerings, recipe testing, and culinary innovation in partnership with the R&D Chef and internal and external culinary partners. Ensures consistency in recipes, SOPs, product quality, and execution across all locations.
Oversees the financial performance and profitability of the culinary program across all 550 properties, developing and managing daily, weekly, quarterly, and annual budgets and financial reporting.
Directly leads and develops each property's Chef de Cuisine, providing operational direction, training, and accountability while fostering effective communication and collaboration between culinary, operations, and restaurant teams.
