Executive Chef

Maple Hospitality Group; New York (NY); On-site; USD 90,000 - 150,000; Full time

Job summary

Maple Hospitality Group in New York is seeking a seasoned hospitality leader to manage all sous chefs, control food and labor costs, and uphold impeccable standards in a fast-paced, high-end dining environment.

You will lead line operations, coordinate with the Director of Operations, and mentor staff to deliver world-class service, while driving profitability and guest satisfaction across our expanding venues.

Qualifications

• 3+ years of management experience in a hospitality setting.
• Experience in high-end restaurant environments is required.
• Strong written and verbal communication skills with staff across levels.
• Passion and dedication to food, beverage and hospitality.
• Polished, professional and energetic leadership style.
• Ability to work well in a systems-driven environment.
• Ability to coach, lead and motivate staff.
• Ensure kitchen hygiene and food safety standards are met.
• Attention to detail and commitment to quality.

Responsibilities

• Manage all sous chefs and culinary staff.
• Maintain food and labor costs and operational budgets.
• Provide friendly, professional demeanor in a fast-paced setting.
• Run the line and ensure consistent quality of service.
• Oversee daily purchasing, inventory and prep production.
• Communicate with Directors to influence F&B strategy.
• Prepare financial reports from annual budgets for forecasting.
• Collaborate on F&B purchases to stay within budget.
• Achieve budgeted revenues and maximize profitability.
• Lead recruiting, hiring and staff development.
• Provide leadership and feedback to kitchen leadership and conduct reviews.
• Perform prep work and maintain quality standards.
• Communicate clearly with managers, kitchen and front-of-house staff.
• Schedule and mentor line cooks, prep cooks and dish staff.
• Develop menus and daily specials; stay updated on procedures.
• This role requires adaptability and adherence to company policies.

Skills

Management

High end dining

Communication

Team leadership

F&B knowledge

Job description

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky andtwo-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creatingiconic destinations.

We believe success hinges onimpeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, Boston and New York, you'll find endless opportunities for growth, travel, and continuing education.

Our culture is built on four core principles:

Generosity

Always give more, exceed expectations.

Excellence

Deliver exceptional work with unmatched expertise.

Fun

Love what you do, laugh often, and enjoy the journey.

Fail Fast

Learn from mistakes, adapt, and keep improving.

What You Will Do:

• Manage all sous chefs
• Maintain food and labor costs
• Maintains a friendly, caring and professional demeanor at all times in a fast paced environment
• Run the line and ensure quality service
• Daily food purchasing, inventory and prep production
• Communicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term
• Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually
• Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget
• Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations
• Participates and advises with recruiting, hiring and training, and provides career development for all staff members
• Provides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reports
• Prep work and maintenance of quality standards
• Communicate clearly with managers, kitchen and front of house staff
• Schedule, mentor and manage line cooks, prep cooks and dish staff
• Menu development and creation of daily specials
• Maintain and stay up to date on procedures and regulations
• Other special projects or tasks as assigned
  

What We’re Looking For

• 3+ years of Management experience
• High end level restaurant experience is a must
• Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff
• Strong passion and dedication to food, beverage, and hospitality
• Polished, professional and energetic approach management
• Ability to work well in a systems-driven environment
• Must be able to support, lead, and motivate staff.
• Ensure kitchen hygiene and food safety standards are met
• Ability to be adaptable and abide by the policies and values of the company
• Attention to detail and commitment to quality

This role requires

• Ability to stoop, reach, bend, climb, walk.
• Forward bend of head/neck for countertop activities.
• Repetitive upper extremity movements
• Grasp bilaterally
• Fine motor coordination
• Repetitive lifting
• Ability to move equipment and/or product up to 25 lbs.
• Complete position requirements in a hot, noisy, fast-paced environment
• Ability to handle a variety of equipment safely.
• Must be able to be stationary for extended periods of time

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky andtwo-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creatingiconic destinations.

We believe success hinges onimpeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, Boston and New York, you'll find endless opportunities for growth, travel, and continuing education.

Our culture is built on four core principles:

Generosity

Always give more, exceed expectations.

Excellence

Deliver exceptional work with unmatched expertise.

Fun

Love what you do, laugh often, and enjoy the journey.

Fail Fast

Learn from mistakes, adapt, and keep improving.

What You Will Do:

• Manage all sous chefs
• Maintain food and labor costs
• Maintains a friendly, caring and professional demeanor at all times in a fast paced environment
• Run the line and ensure quality service
• Daily food purchasing, inventory and prep production
• Communicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term
• Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually
• Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget
• Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations
• Participates and advises with recruiting, hiring and training, and provides career development for all staff members
• Provides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reports
• Prep work and maintenance of quality standards
• Communicate clearly with managers, kitchen and front of house staff
• Schedule, mentor and manage line cooks, prep cooks and dish staff
• Menu development and creation of daily specials
• Maintain and stay up to date on procedures and regulations
• Other special projects or tasks as assigned
  

What We’re Looking For

• 3+ years of Management experience
• High end level restaurant experience is a must
• Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff
• Strong passion and dedication to food, beverage, and hospitality
• Polished, professional and energetic approach management
• Ability to work well in a systems-driven environment
• Must be able to support, lead, and motivate staff.
• Ensure kitchen hygiene and food safety standards are met
• Ability to be adaptable and abide by the policies and values of the company
• Attention to detail and commitment to quality

This role requires

• Ability to stoop, reach, bend, climb, walk.
• Forward bend of head/neck for countertop activities.
• Repetitive upper extremity movements
• Grasp bilaterally
• Fine motor coordination
• Repetitive lifting
• Ability to move equipment and/or product up to 25 lbs.
• Complete position requirements in a hot, noisy, fast-paced environment
• Ability to handle a variety of equipment safely.
• Must be able to be stationary for extended periods of time

More detail about Maple & Ash - New York part of Maple Hospitality Group , please visit https://culinaryagents.com/entities/1077995-Maple-%2526-Ash---New-York