Executive Chef

Reserve Cut; New York (NY); On-site; USD 100,000 - 125,000; Full time

Job summary

Join a vibrant culinary team at a leading restaurant in Downtown New York as an Executive Chef. This role demands a skilled leader passionate about culinary arts, who can enhance the menu while ensuring top-notch food quality and service. The ideal candidate will possess strong leadership skills and a collaborative spirit, enhancing the dining experience for guests.

Benefits

PTO

Sick Time

Employee Discount

Potential Bonus

Qualifications

• 5+ years of experience in culinary leadership.
• Knowledge of food safety and quality standards.
• Ability to manage high-volume kitchen operations.

Responsibilities

• Lead and develop a high-performing kitchen team.
• Ensure culinary excellence and food quality.
• Manage kitchen operations and foster a collaborative work environment.

Skills

Culinary leadership

Team management

Menu development

Communication

Education

Culinary degree

Tools

Microsoft Office

Job description

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Reserve Cut is looking for an Executive Chef to join our Downtown location!

If you strive towards excellence and are dedicated to enhancing your skills and knowledge, we welcome you to apply! The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.

Salary Range: $100,00 - $125,000

Who you are:

The Executive Chef drives operational excellence and ensures a superior guest experience through excellent food and hospitality. The Executive Chef partners with the Culinary Director, General Manager, and VP of Operations to set, meet, and exceed the business's goals by ensuring alignment with the mission and goals of the business and the vision and core values of Reserve Cut Hospitality Group. The Executive Chef must possess strong leadership skills, a friendly yet competitive spirit, and a passion for creating delicious food, building high-performing teams, and delivering hospitality to all stakeholders.

Responsibilities:

• Build and lead a high-performing kitchen team and maintain excellence & hospitality throughout each day’s specific service periods
• Lead and coach the Sous Chef team in delivering consistent execution of food and timely flow of service through an effectively expedited service
• Continually enhance, refine, and update our culinary programming to maintain our standing as an industry leader
• Set the standard for all recipes, products, food preparations, and food execution and hold the team accountable to meeting the restaurant's specifications and commitment to culinary excellence and food safety
• Partner with the General Manager to foster a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times
• Provide coaching and guidance to all team members, ensuring that pathways for growth and development are attainable for all team members
• Consistently looks for internal and external opportunities to build our growing team in alignment with our goals of diversity, inclusion, and belonging
• Build trusting relationships with other Reserve Cut Leaders to foster communication, collaboration, support, and sharing of best practices for well-informed decision-making

Competencies & Qualifications:

• At least 5+ years of significant culinary leadership experience in a high-volume and fast-paced environment
• Knowledge of Microsoft Office applications, restaurant scheduling, inventory, and purchasing experience necessary
• Culinary degree preferred
• English fluency and Spanish preferred, but not required
• Ability to stand/walk for extended periods of time
• PTO
• Sick Time
• Employee Discount
• Potential Bonus

Reserve Cut is an equal opportunity employer. Reserve Cut does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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