Executive Chef

Consulting By Frank Marino & Assoc, LLC; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

Consulting By Frank Marino & Assoc, LLC is offering an Executive Chef opportunity. The ideal candidate will lead a high-volume kitchen, ensure quality and consistency, and drive team development while maintaining budgetary control.

The role requires hands-on leadership in production, menu development, and strict adherence to SOPs, sanitation, and food safety protocols. Candidates with ServSafe certification and bilingual Spanish are preferred and confidentiality is maintained for inquiries.

Qualifications

• 3+ years of senior-level Chef/Management in high-volume, quality-driven ops.
• Experience with commissary, production kitchen, catering, or multi-unit operations.
• Proven ability to train, mentor, and hold culinary teams accountable.
• Knowledge of SOPs, recipes, production systems, sanitation and food safety.
• Experience managing food and labor costs, inventory and kitchen budgets.
• Spanish bilingual is a plus; ServSafe certification required.

Responsibilities

• Lead, train, and mentor culinary teams to ensure quality and consistency.
• Develop menus and improve production efficiency while controlling costs.
• Balance great food, people development, operational excellence, and financial accountability.
• Actively involved in kitchen operations, not desk-bound.

Skills

Senior Chef/Management

High-volume production

Team development

Menu development

Food cost control

Labor cost control

SOPs & food safety

Sanitation standards

Inventory management

Spanish bilingual (nice)

Tools

ServSafe certification

Job description

This is an opportunity for a hands-on culinary leader who understands high-volume production, quality, consistency, team development, and the financial side of kitchen operations.

What We're Looking For:

• 3+ years of senior-level Chef/Management experience in a high-volume, quality-driven operation
• Strong experience with commissary, production kitchen, catering, or multi-unit food operations
• Proven ability to lead, train, mentor, and hold culinary teams accountable
• Strong knowledge of SOPs, recipes, production systems, sanitation, and food safety
• Experience managing food and labor costs, inventory, and kitchen budgets
• Ability to develop menus and improve production efficiency
• Hands-on leadership style with a strong eye for quality and consistency
• Spanish bilingual is a plus
• ServSafe certification required

The Right Candidate Will Be:

A true culinary leader who can balance great food, people development, operational excellence, and financial accountability. This is not a position for someone who wants to sit behind a desk—the Executive Chef will be actively involved in the kitchen and the development of the team.

All inquiries will be handled confidentially.

Our client is not currently sponsoring Visas so please be in the united states and have the ability to work in the US.