About this position
Executive Chef — Job DescriptionSummary
The Executive Chef oversees all culinary operations, ensuring exceptional food quality, consistency, creativity, and cost efficiency. This role leads kitchen staff, develops menus, upholds safety standards, and drives the restaurant’s overall culinary vision.
Key ResponsibilitiesLead and manage all kitchen operations including food preparation, production, and plating standards.
Develop seasonal menus, specials, and recipes that align with the restaurant’s brand and customer expectations.
Oversee inventory control, purchasing, vendor relationships, and cost management to maintain food cost targets.
Hire, train, schedule, and supervise kitchen staff; maintain high morale and performance.
Ensure strict adherence to health, sanitation, and safety regulations (HACCP / local health codes).
Implement quality control systems to maintain consistency across all dishes.
Collaborate with ownership/management on budgeting, forecasting, and special events.
Resolve operational challenges quickly and efficiently during service.
Culinary degree or equivalent professional experience.
5–10+ years in progressively senior kitchen roles.
Proven leadership, creativity, and time-management skills.
Strong understanding of food costing, inventory systems, and labor management.
Location and commute
Staten Island, NY .
Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3218799524.