Executive Chef

Reserve Cut; New York (NY); On-site; USD 70,000 - 100,000; Full time

Job summary

Reserve Cut, a new restaurant in New York City, seeks an Executive Chef dedicated to culinary excellence and operational leadership. This role involves building a high-performing kitchen team and ensuring exceptional food and hospitality standards in pursuit of the restaurant's business goals.

Qualifications

• 5+ years culinary leadership experience in a high-volume environment.
• Fluency in English, Spanish preferred.
• Ability to stand/walk for extended periods.

Responsibilities

• Build and lead a high-performing kitchen team.
• Ensure quality food preparation and service.
• Foster a collaborative work environment.

Skills

Leadership

Culinary Excellence

Hospitality

Education

Culinary Degree

Tools

Microsoft Office

Job description

Reserve Cut is looking for an Executive Chef to join our new opening restaurant in New York City.

If you strive towards excellence and are dedicated to enhancing your skills and knowledge, we welcome you to apply!

Who you are :

The Executive Chef drives operational excellence and ensures a superior guest experience through excellent food and hospitality. The Executive Chef partners with the General Manager and VP of Operations to set, meet, and exceed the business's goals by ensuring alignment with the mission and goals of Reserve Cut Restaurant. The Executive Chef must possess strong leadership skills, a friendly yet competitive spirit, and a passion for creating delicious food, building high-performing teams, and delivering hospitality to all stakeholders.

Responsibilities :

• Build and lead a high-performing kitchen team and maintain excellence & hospitality throughout each day’s specific service periods.
• Lead and coach the Sous Chef team in delivering consistent execution of food and timely flow of service through an effectively expedited service.
• Continually enhance, refine, and update our culinary programming to maintain our standing as an industry leader.
• Set the standard for all recipes, products, food preparations, and food execution and hold the team accountable to meeting the restaurant's specifications and commitment to culinary excellence and food safety.
• Partner with the General Manager to foster a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times.
• Provide coaching and guidance to all team members, ensuring pathways for growth and development are attainable for all.
• Consistently look for internal and external opportunities to build our growing team in alignment with our goals of diversity, inclusion, and belonging.
• Build trusting relationships with other Reserve Cut leaders to foster communication, collaboration, support, and sharing of best practices for well-informed decision-making.

Competencies & Qualifications :

• At least 5+ years of significant culinary leadership experience in a high-volume and fast-paced environment.
• Knowledge of Microsoft Office applications, restaurant scheduling, inventory, and purchasing experience necessary.
• Culinary degree preferred.
• English fluency and Spanish preferred, but not required.
• Ability to stand/walk for extended periods.

Reserve Cut is an equal opportunity employer. We do not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status, or any other characteristic protected by applicable federal, state, or local law.