Executive Chef

Great Performances; New York (NY); On-site; USD 110,000 - 115,000; Full time

Job summary

Great Performances is seeking an exceptional Executive Chef to lead a high-performing kitchen and BOH team in delivering outstanding dining experiences in New York. You will oversee all kitchen operations, including leadership, hiring, training, scheduling, food production, inventory, purchasing, and labor and food cost control.

The ideal candidate is hands-on, values quality and safety, thrives in a fast-paced environment, and champions teamwork, accountability, and operational excellence.

Qualifications

• Experience leading a kitchen in a high-volume operation.
• Strong culinary skills and menu development experience.
• Focus on food quality, safety, and sanitation standards.
• Ability to recruit, train, and mentor BOH staff.

Responsibilities

• Ensure the timely preparation, freshness, quality, and consistency of all dishes.
• Maintain high standards for food presentation and execution across services.
• Oversee all food production to ensure recipes, portion sizes, and presentation standards are followed.
• Coordinate kitchen production and workflow to meet service demands while minimizing waste.
• Lead and develop a high-performing kitchen team; recruit, train, and schedule staff.
• Maintain compliance with all food safety, sanitation, and health regulations; manage inventory and purchasing.
• Submit purchase orders and maintain inventory and cost controls.

Skills

Leadership

Team management

Kitchen operations

Food safety

Menu development

Hiring & training

Job description

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Executive Chef

Full Time New York, NY, US

5 days ago Requisition ID: 1495

Salary Range: $110,000.00 To $115,000.00 Annually

About us:

From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades, Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions, including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm, located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices.

Our Vision: Building Community to Better Our World

Our Mission: Unleash Joy through Genuine Hospitality

Our Core Values:

Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests.

People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset.

Sustainability: upholding and elevating standards for sustainable behaviors that support our planet.

Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience.

Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy.

Join our team as an exceptional Executive Chef and lead a high-performing kitchen and Back of House (BOH) team in delivering outstanding dining experiences. This role is responsible for managing all aspects of kitchen operations, including team leadership, hiring, training, scheduling, food production, inventory, purchasing, and labor and food cost control. The ideal candidate is a passionate, hands‑on leader who thrives in a fast‑paced environment, upholds the highest standards of food quality and safety, and fosters a culture of teamwork, accountability, and operational excellence.

Responsibilities

Culinary Excellence & Kitchen Operations

• Ensure the timely preparation, freshness, quality, and consistency of all dishes served.
• Maintain high standards for food presentation, plating, and execution across all services.
• Assist with menu development, recipe creation, and seasonal culinary initiatives.
• Monitor kitchen operations to ensure efficiency, organization, and smooth daily service.
• Oversee all food production to ensure recipes, portion sizes, and presentation standards are consistently followed.
• Ensure all menu items are prepared in accordance with established recipes, quality standards, and guest expectations.
• Coordinate kitchen production and workflow to meet service demands while maintaining efficiency and minimizing waste.

Leadership & Team Development

• Lead and manage all aspects of the kitchen and Back of House (BOH) operations, ensuring efficient daily execution, operational excellence, and a collaborative, high-performing work environment.
• Lead, motivate, and develop a high-performing kitchen team in a fast‑paced environment.
• Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers.
• Coordinate staff schedules, assignments, and daily workflow to meet operational needs.
• Establish and maintain performance standards that promote accountability, consistency, teamwork, and exceptional culinary execution.
• Foster a positive, inclusive culture focused on employee engagement, professional development, open communication, and continuous improvement.

Food Safety & Sanitation

• Maintain strict compliance with all food safety, sanitation, and health department regulations.
• Implement and enforce hygiene, cleanliness, and workplace safety procedures.
• Monitor kitchen equipment and workspaces to ensure cleanliness, functionality, and operational efficiency.
• Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment.
• Submit purchase orders and maintain accurate inventory and cost controls.