Executive Chef

JKS Restaurants; New York (NY); On-site; USD 80,000 - 120,000; Full time

Benefits offered by this job

Annual performance bonus

401k and Retirement Account Services

Paid Time Off

Up to 50% off dining at all JKS Restaurants

Employee Assistance Program

Job summary

JKS Restaurants is seeking an Executive Chef to lead kitchen operations in New York City. The role involves managing culinary production, ensuring food quality, and overseeing financial performance.

The ideal candidate has over 10 years of experience in luxury dining, strong leadership skills, and a culinary degree. This position includes potential training in London before opening the NYC restaurant.

Benefits include an annual performance bonus, 401k, PTO, and employee discounts at all JKS locations.

Qualifications

• 10+ years of progressive culinary leadership experience in luxury or upscale casual restaurant operations.
• Strong financial management of food and labor costs.
• Extensive knowledge of food safety, sanitation, and NYC regulations.

Responsibilities

• Leading culinary production and maintaining food quality and standards.
• Recruiting and developing talent for culinary teams.
• Designing and implementing training programs for BOH employees.

Skills

Culinary leadership

Financial acumen

Food safety knowledge

Mentoring skills

Communication skills

Organizational skills

Education

Culinary degree from an accredited institution

Job description

The Executive Chef is responsible for the overall leadership, management, and success of the kitchen operation. This role oversees all culinary production, food quality, financial performance, staffing, training, and compliance while delivering an exceptional presentation of the menu. The Executive Chef leads by example, fostering a culture of excellence, accountability, teamwork, and continuous improvement.

The Executive Chef works closely with front‑of‑house leadership, ownership, and support teams to ensure operational efficiency and alignment with the restaurant's vision and standards.

This position would potentially require training in London, UK, prior to opening restaurant in NYC, US.

Key Responsibilities

Culinary Leadership

• Establish and maintain the overall culinary vision and standards across the business
• Ensure consistency in food quality, presentation, recipes, and guest experience.
• Play a key role in menu development and culinary innovation initiatives.
• Evaluate market trends, guest preferences, and competitor activity to identify opportunities.
• Establish and enforce recipe specifications, plating standards, and production procedures.
• Manage and achieve food cost targets.
• Analyze purchasing trends, inventory controls, waste management, and labor efficiency.
• Collaborate with Finance to establish budgets, forecasts, and profitability goals.
• Negotiate with vendors and suppliers to maximize quality and value.
• Review weekly and monthly financial reports (P&Ls) and implement corrective action plans when necessary.

Talent Development

• Recruit, mentor, and develop culinary leadership teams.
• Create career development pathways for chefs and kitchen employees.
• Lead succession planning initiatives across the culinary organization.
• Conduct performance reviews and establish clear development goals.
• Foster a culture of accountability, teamwork, professionalism, and continuous improvement.

Training & Standards

• Design and implement culinary training programs for all BOH employees.
• Develop training materials, recipe books, SOPs, and operational manuals.
• Ensure all culinary teams receive ongoing education in technique, product knowledge, food safety, and leadership.
• Partner with Design, Operations, and Ownership on kitchen layouts and equipment selection.
• Develop staffing plans, training programs, and operating procedures
• Support pre‑opening recruitment, onboarding, and training initiatives.

Qualifications

Required

• Minimum 10+ years of progressive culinary leadership experience in luxury, fine dining or upscale casual restaurant operations.
• Strong financial acumen with proven success managing food and labor costs.
• Extensive knowledge of food safety, sanitation, and NYC Department of Health regulations.
• Demonstrated ability to build, mentor, and retain high‑performing culinary teams.
• Exceptional leadership, communication, and organizational skills.

Preferred

• Culinary degree from an accredited institution.
• Experience with restaurant openings and concept development.
• Experience working within chef‑driven or Michelin‑recognized environments.
• Annual performance bonus
• 401k and Retirement Account Services
• Paid Time Off
• Up to 50% off dining at all JKS Restaurants
• Employee Assistance Program

PHYSICAL DEMANDS

The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

JKS Restaurants is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.