Event Chef - Times Square EDITION

JF Restaurants; New York (NY); On-site; USD 80,000 - 100,000; Full time

Benefits offered by this job

Competitive salary

Comprehensive health benefits

Commuter benefits

401(k)

Opportunities for growth and advancement

Collaborative work environment

Job summary

A New York-based hospitality group is seeking an experienced Event Chef to oversee both events and à la carte kitchen operations. You'll execute exceptional culinary experiences, lead a team, and ensure high standards in food quality and service. Ideal candidates have 4+ years in culinary leadership roles, strong management skills, and a passion for excellence. Benefits include competitive salary, health coverage, and opportunities for advancement. Join a dynamic team dedicated to delivering outstanding guest experiences.

Qualifications

• 4+ years of experience in a high-volume culinary leadership role.
• Strong understanding of food cost control and labor management.
• Ability to lead teams in structured event and restaurant service.

Responsibilities

• Standardize recipes for consistency in event and à la carte service.
• Oversee banquet/event menus and daily restaurant offerings.
• Recruit, hire, onboard, and train BOH team members.
• Ensure adherence to DOH and HACCP standards.

Skills

Leadership in high-volume culinary environments

Food cost control

Labor management

Attention to detail

Excellent communication

Education

NYC Food Protection Certification

Job description

JF Restaurants is a New York City-based hospitality group led by Michelin-starred Chef and Restaurateur John Fraser.

We are seeking a dynamic and experienced Event Chef to serve in a hybrid leadership role overseeing both events/banquets and à la carte kitchen operations at the Times Square Edition. This position is responsible for executing exceptional culinary experiences across catered events while also maintaining high standards of daily restaurant service. The ideal candidate is equally comfortable leading large-scale events and managing the precision and consistency required for à la carte dining. This role requires strong operational leadership, creativity, and the ability to seamlessly pivot between event execution and day‑to‑day kitchen management.

Key Responsibilities

Culinary Execution & Menu Development

• Standardize recipes and ensure consistency in both event and à la carte service
• Oversee execution of banquet/event menus as well as daily restaurant offerings
• Collaborate with FOH managers and reservations teams to align menus with service flow
• Lead tastings, pre‑shift lineups, and ongoing training to maintain excellence across all service styles

Food & Labor Cost Management

• Support achievement of food cost goals through ordering, inventory, and waste control
• Manage vendor relationships and product sourcing
• Oversee BOH scheduling across both event and restaurant operations
• Monitor labor costs and report regularly to the Executive Chef, optimizing staffing based on business needs

Team Leadership & Development

• Recruit, hire, onboard, and train BOH team members
• Lead and develop teams across both event and à la carte service environments
• Create SOPs for prep, production, and service to ensure consistency across all outlets
• Support growth and succession planning for Sous Chefs and line staff

Event & Service Coordination

• Lead execution of all catered events, ensuring quality, timing, and presentation standards are met
• Participate in BEO meetings and collaborate with FOH and events teams
• Oversee à la carte service during key meal periods, ensuring a smooth and elevated guest experience
• Act as a key bridge between event production and daily restaurant operations

Compliance & Safety

• Ensure adherence to DOH and HACCP standards across all kitchen operations
• Maintain cleanliness, organization, and food safety protocols
• Uphold company standards for sanitation and operational excellence

Operational Coverage

• Provide leadership across all culinary areas including catering, restaurant service, room service, commissary, and special events
• Step in as needed to support both event production and à la carte service execution

Qualifications

• 4+ years of experience in a high-volume culinary leadership role (event/banquet and à la carte experience strongly preferred)
• Strong understanding of food cost control, labor management, and multi-outlet kitchen operations
• Proven ability to lead teams in both structured event environments and fast‑paced restaurant service
• Excellent communication, organization, and attention to detail
• NYC Food Protection Certification required
• Passion for culinary excellence, team development, and delivering exceptional guest experiences

What We Offer

• Competitive salary (based on experience)
• Comprehensive health benefits
• Commuter benefits
• 401(k)
• Opportunities for growth and advancement
• A dynamic role with exposure to both events and restaurant operations
• Collaborative, high‑energy work environment

John Fraser Restaurants is proud to be an Equal Opportunity Employer.

Salary Range: $80,000 USD - $100,000 USD

This role offers a unique opportunity to contribute to a dynamic and growing team while making a meaningful impact on our company. If you meet the qualifications and are excited about this opportunity, we encourage you to apply and join our team!