Executive Chef

Doria Hospitality Group; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

Doria Hospitality Group in New York, NY is seeking an Executive Chef to lead culinary operations on-site. You will design menus, uphold quality and presentation standards, and supervise kitchen staff, scheduling, and training to drive excellence.

You’ll monitor costs, inventory, and vendor relations while ensuring compliance with health regulations. The role partners with front-of-house and supports events and catering initiatives.

Qualifications

• Experience in menu development and culinary creativity.
• Strong kitchen operations knowledge, inventory, and cost control.
• Proven leadership in high-volume kitchen environments.
• Food safety and health regulations knowledge.
• Preferred culinary degree or equivalent training; food safety certification is a plus.

Responsibilities

• Design and update menus for the property.
• Oversee food quality, presentation, and standards.
• Manage kitchen staff scheduling, training, and performance.
• Monitor food costs, inventory, and vendor relationships.
• Coordinate with front-of-house and support events.
• Lead continuous improvement and culinary innovations.

Skills

Menu development

Culinary creativity

Cuisine diversity

Kitchen operations

Food safety & sanitation

Staff leadership

Vendor management

Budgeting & cost control

Education

Culinary degree

Job description

Company Description

Doria Hospitality Group is a growing hospitality organization focused on delivering exceptional guest experiences through high-quality food, service, and memorable environments. The group manages a dining concept that emphasize consistency, creativity, and operational excellence. Team members are encouraged to contribute ideas, uphold high standards, and support a culture of collaboration and respect. Joining Doria Hospitality Group offers opportunities for professional development in a dynamic, guest-centered setting.

Role Description

The Executive Chef is a full-time, on-site role based in New York, NY, responsible for overseeing all culinary operations within the property. This role involves designing and updating menus, ensuring food quality and presentation standards, and managing kitchen staff scheduling, training, and performance. The Executive Chef will monitor food costs, inventory, and vendor relationships to maintain budget targets while supporting sustainable and efficient kitchen operations. Daily responsibilities include supervising food preparation, enforcing health and safety regulations, coordinating with front-of-house management, and supporting special events and catering needs. The Executive Chef also leads continuous improvement initiatives to enhance guest satisfaction and drive culinary innovation.

Qualifications

• Demonstrated experience in menu development, culinary creativity, and execution of diverse cuisine styles.
• Strong background in kitchen operations, including food preparation, inventory management, and cost control.
• Proficiency in staff leadership, training, scheduling, and team development within a high-volume kitchen.
• Thorough understanding of food safety, sanitation standards, and local health regulations.
• Ability to collaborate effectively with management, front-of-house teams, and vendors to support overall guest experience.
• Excellent organizational, time management, and problem-solving skills in fast-paced environments.
• Prior experience as an Executive Chef or Senior Sous Chef in hotels, restaurants, or hospitality groups.
• Culinary degree or equivalent professional training is preferred; food safety certification is an advantage.