Executive Chef

Roscioli NYC; New York (NY); On-site; USD 110,000 - 140,000; Full time

Job summary

A leading culinary establishment in New York City is seeking an Executive Chef to lead kitchen operations and bring the culinary vision to life. This role involves managing kitchen staff, developing innovative menus, and ensuring excellence in food production. The ideal candidate will have extensive experience in Italian cuisine and a collaborative spirit, ready to create a positive and dynamic work environment.

Qualifications

• Extensive experience in managing kitchen operations and teams.
• Ability to develop innovative menus with seasonal ingredients.
• Strong communication skills with various stakeholders.

Responsibilities

• Manage all kitchen operations and lead the culinary team.
• Develop seasonal menus using high-quality ingredients.
• Ensure compliance with food safety regulations and standards.

Skills

Leadership

Cost Management

Menu Development

Collaboration

Education

4 years of restaurant experience

Job description

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This range is provided by Roscioli NYC. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$110,000.00/yr - $140,000.00/yr

The Role

The Executive Chef will collaborate closely with the Culinary Director to effectively bring the Restaurant’s culinary vision to life by managing all kitchen operations. This includes high-level organization, planning, cost management, and leading the Sous Chef team while actively mentoring and developing both current and future hourly team members.

The Executive Chef sets the tone for the kitchen, ensuring excellence in food production, cleanliness, organization, and team dynamics.

The right candidate will quickly embrace the brand, values, and culture of the company, inspiring enthusiasm and engagement throughout the process, and delivering a positive, energetic experience for both guests and team members. As a small team, we all take on multiple responsibilities and support one another wherever needed. A collaborative mindset, can-do spirit, and respectful, inclusive attitude are essential and expected from every team member.

Responsibilities:

• Oversee high-level organization, planning, and cost control strategies
• Delegate responsibilities to Sous Chefs and Line Cooks
• Ensure smooth coordination with the team during all meal prep and service periods
• Develop menus based on seasonal ingredients and availability, including Italian imported ingredients
• Collaborate effectively with all Kitchen Staff
• Supervise the quality and portioning of food served to guests
• Confirm all dishes are properly seasoned and cooked to standard
• Lead the back-of-house team in organizing, planning, and executing daily service
• Oversee and manage the kitchen’s operating budget
• Uphold cleanliness and safety standards within the kitchen
• Ensure kitchen inventory is properly stocked and maintained
• Support recruitment efforts by helping to hire new cooks
• Deliver thorough training to newly onboarded team members
• Lead all offsite production/prep and provide input on consulting projects
• Address and resolve guest complaints and concerns professionally
• Adhere to all food safety and sanitation regulations
• Remain informed about evolving trends and developments in the culinary industry
  
  

Qualifications Include:

• Works independently with minimal supervision, exercising sound judgment and professionalism
• Communicates clearly and professionally with vendors, partners, guests, team members, and ownership
• Collaborates well with others and fosters a cooperative work environment
• Receives direction and constructive feedback with a positive, growth-oriented mindset
• Completes tasks efficiently and on deadline
• Manages multiple projects and responsibilities with strong multitasking skills
• Demonstrates reliable attendance and punctuality consistently
  
  

Physical Requirements:

• Must be able to lift up to 50 pounds
• Must be able to seize, grasp, turn and hold objects with hands
• Must be able to work on your feet for at least 8 hours
• Occasional environmental exposures to cold, heat, and water
• Occasionally kneel, bend, and crouch as required
  
  

Education / Training:

• At least 4 years of relevant restaurant experience, specifically in Italian food prep
• Strong working knowledge of relevant food preparation
  
  

More detail about Roscioli NYC part of Projects by Ariel Arce, please visit https://culinaryagents.com/entities/526963-Roscioli-NYC

Seniority level

• Seniority level

  Executive

Employment type

• Employment type

  Full-time

Job function

• Job function

  Production

• Industries

  Bars, Taverns, and Nightclubs

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