Executive Chef

Clark Davis Associates; New York (NY); On-site; USD 90,000 - 120,000; Full time

Job summary

Clark Davis Associates seeks an experienced Executive Chef to lead culinary operations in a dynamic, high-volume hotel environment, delivering exceptional food quality and guest experiences.

You will direct menu development, production planning, and large-scale event execution across multiple service channels, while recruiting, coaching, and developing a high-performance kitchen team and upholding rigorous safety and quality standards.

Qualifications

• 3+ years leading executive kitchen operations in a hotel setting.
• Experience managing high-volume kitchen operations and multiple service channels.
• Strong background in menu development, culinary innovation, and production planning.

Responsibilities

• Direct the overall culinary operation across dining and events, ensuring quality, safety and execution.
• Create and implement menus reflecting current trends to appeal to a broad guest base.
• Lead kitchen management and set daily production priorities by occupancy and events.
• Recruit, onboard, coach and evaluate culinary staff while promoting accountability and collaboration.
• Inspect kitchens, storage, equipment and stations to resolve issues.
• Coordinate purchasing, inventory, receiving and storage to minimize waste.
• Review event requirements and collaborate on menus and execution with other departments.
• Monitor product freshness and compliance with specifications.
• Establish comprehensive training programs for culinary staff.
• Identify inefficiencies and implement improvements to productivity and guest experience.
• Maintain compliance with food safety, sanitation, and handling regulations.

Skills

Culinary leadership

Menu development

Production planning

Event execution

Staff recruitment & development

Interpersonal communication

Operations coordination

Job description

We are seeking a skilled and experienced Executive Chef to lead culinary operations within a dynamic, high-volume hospitality environment.

Responsibilities:

• Direct the overall culinary operation across multiple dining and event functions, maintaining consistent standards for food quality, presentation, safety, and execution.
• Create, refine, and implement menus that reflect current culinary trends while appealing to a broad range of guests.
• Lead the kitchen management team and establish daily production priorities based on occupancy, events, reservations, and operational needs.
• Recruit, interview, onboard, coach, and evaluate culinary team members while building a culture centered on accountability, collaboration, and professional development.
• Conduct routine inspections of kitchens, storage areas, equipment, and food-preparation stations to identify and resolve operational or quality issues.
• Coordinate purchasing, inventory, receiving, storage, and requisition processes to ensure appropriate product availability and minimize waste.
• Review event and banquet requirements and collaborate with catering and other departments on customized menus and culinary execution.
• Monitor incoming products for freshness, quality, quantity, and compliance with established specifications.
• Establish and maintain comprehensive training programs for new and existing culinary employees.
• Identify operational inefficiencies and implement process improvements that strengthen consistency, productivity, and the guest experience.
• Maintain compliance with applicable food-safety, sanitation, storage, and handling regulations.

Requirements:

• At least 3 years of experience leading culinary operations at the Executive Chef level within a hotel environment.
• Demonstrated experience managing high-volume kitchen operations with multiple service channels or revenue streams.
• Strong background in menu development, culinary innovation, production planning, and large-scale event execution.
• Proven ability to recruit, develop, motivate, and retain culinary professionals.
• Ability to translate emerging food and hospitality trends into practical concepts that enhance the guest experience.
• Strong organizational skills with the ability to prioritize competing operational demands in a fast-paced environment.
• Excellent interpersonal and communication skills, with the ability to collaborate effectively across culinary, catering, food-and-beverage, and hotel teams.