Executive Chef — Fine Dining Leader, NYC

RapidFix Services; Norway; On-site; NOK 495,000 - 618,000; Full time

Job summary

RapidFix Services in New York City seeks an Executive Chef to oversee our fine dining kitchen, crafting innovative and high-quality dishes while maintaining strict cost controls. The role requires strong leadership to manage and motivate a culinary team and ensure exceptional guest experiences.

Responsibilities include developing seasonal menus, directing daily operations, inventory management, staff training, and upholding sanitation standards.

Qualifications

• At least 5 years of experience as a chef in a fine dining restaurant.
• Culinary degree or equivalent experience preferred.
• Extensive knowledge of various cooking techniques, ingredients, and flavor profiles.
• Strong leadership skills with the ability to train and develop a team.
• Excellent time management skills to ensure timely service during busy periods.
• Ability to work flexible hours, including weekends and holidays.
• Must be able to stand for long periods of time and lift up to 50 pounds.

Responsibilities

• Develop creative and seasonal menus that showcase the best ingredients available.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Manage inventory and ordering to ensure cost control.
• Train and mentor kitchen staff on proper cooking techniques and food safety standards.
• Collaborate with the restaurant manager to ensure smooth service flow and high-quality guest experience.
• Maintain sanitation standards in accordance with local health codes.

Skills

Leadership

Food safety

Menu design

Time management

Quality control

Education

Culinary degree

Job description

RapidFix Services in New York City seeks an Executive Chef to oversee our fine dining kitchen, crafting innovative and high-quality dishes while maintaining strict cost controls. The role requires strong leadership to manage and motivate a culinary team and ensure exceptional guest experiences.

Responsibilities include developing seasonal menus, directing daily operations, inventory management, staff training, and upholding sanitation standards.