Executive Chef

COREcruitment Ltd; New York (NY); On-site; USD 125,000 - 135,000; Full time

Benefits offered by this job

35% incentive bonus

PTO

401k

Benefits

Job summary

COREcruitment Ltd is seeking an Executive Chef in New York City to lead the culinary operations of a boutique hotel and elevate dining experiences. This hands-on leader will shape the food and beverage strategy, implement efficient kitchen systems, and deliver high standards across restaurant dining and events.

The role requires proven executive chef experience in quality hotels, strong leadership, and a passion for modern cuisine.

Qualifications

• Proven executive chef or head chef experience in boutique or quality hotels.
• Strong restaurant operations background with private events and banquets.
• Ability to lead, motivate and develop a diverse kitchen team.
• Experience creating processes, procedures and operating standards.
• Track record of improving culinary operations and dining concepts.

Responsibilities

• Oversee culinary operations across restaurant, conferences and events.
• Lead and mentor a kitchen team of ~15 employees.
• Drive menu development and deliver high quality dining experiences.
• Collaborate with ownership and hotel leadership to enhance reputation.
• Plan and execute banquets, corporate functions and private dining to top standards.
• Establish kitchen procedures and operating standards to improve consistency.
• Manage food costs, purchasing, inventory, labor, waste and budgets.
• Maintain food safety, sanitation and health code compliance.
• Recruit, train and develop culinary talent while maintaining a high-performing culture.
• Monitor industry trends and identify opportunities to improve menus and service.

Skills

Kitchen leadership

Menu development

Food cost management

Staff training

Food safety

Job description

Executive Chef

Location: New York City, NY

Salary: $125,000–$135,000 per annum

Bonus: 35% incentive bonus + pto, 401k, benefits

Position Overview

An established boutique hotel in New York City is seeking an experienced Executive Chef to lead its culinary operations and elevate the overall dining experience.This is an exciting opportunity for a hands‑on culinary leader to shape the direction of the food and beverage offering, introduce effective operational processes, and deliver consistently high standards across restaurant dining and private events.

Working closely with hotel leadership and ownership, the Executive Chef will oversee all culinary operations, drive menu development, maintain exceptional food quality, and lead a collaborative kitchen team.The ideal candidate will bring a strong background in boutique hotels, a passion for modern cuisine, and the ability to build and improve systems in a dynamic environment.

Key Responsibilities

• Oversee all culinary operations across the hotel's restaurant, conference and meeting events, and private penthouse functions.
• Lead, develop, and mentor a kitchen team of approximately 15 employees, including sous chefs, cooks, and dishwashing staff.
• Drive menu development and execution, delivering a modern, high-quality dining experience that reflects the hotel's positioning.
• Partner closely with ownership and hotel leadership to enhance the restaurant's reputation, guest satisfaction, and overall culinary offering.
• Plan and execute banquets, corporate functions, private dining, and special events to the highest standards.
• Establish and implement effective kitchen procedures, systems, and operating standards to improve consistency and efficiency.
• Manage food costs, purchasing, inventory, labor, waste, and kitchen budgets to achieve financial objectives.
• Maintain strict food safety, sanitation, and health code compliance.
• Recruit, train, and develop culinary talent while fostering a positive, accountable, and high-performing kitchen culture.
• Monitor industry trends and identify opportunities to improve menus, service delivery, and operational performance.

Candidate Requirements

• Proven experience as an Executive Chef, Head Chef, or senior culinary leader within a quality hotel, boutique hotel, or comparable hospitality environment.
• Strong background in restaurant operations, with experience delivering high-quality private events and conference catering.
• Demonstrated ability to lead, motivate, and develop a diverse culinary team.
• Experience creating and implementing processes, procedures, and operational standards from the ground up.
• A track record of improving culinary operations, elevating dining concepts, and delivering consistent results.
• Strong commercial awareness, including food cost management, budgeting, purchasing, and labor control.
• Excellent organizational, communication, and leadership skills.
• Current ServSafe certification or the ability to meet the required certification standards.
• Pre-opening, turnaround, or restaurant redevelopment experience would be advantageous.