Executive Chef/General Manager

Addition Management; City of White Plains (NY); On-site; USD 75,000 - 85,000; Full time

Job summary

A growing hospitality services provider is seeking an Executive Chef/General Manager for their White Plains location. This role involves developing menus, managing staff, and ensuring compliance with food safety standards. The ideal candidate will have extensive culinary operations experience and strong managerial skills. The position offers a competitive salary and requires a flexible schedule.

Benefits

Annual Bonus

Qualifications

• 5+ years in culinary operations and food/beverage management.
• Experience in food purchasing, inventory, and culinary skills.

Responsibilities

• Develop and implement client-facing menus and proposals.
• Supervise and train staff, oversee food quality and service.
• Manage financial performance in line with standards and budgets.

Skills

Team Building

Food Purchasing

Culinary Skills

Budget Management

Education

Food Handling Certificate

Job description

Growing hospitality services provider seeks a Executive Chef/General Manager to join their team in White Plains, NY (Fully on site).

Base pay range

$75,000.00/yr - $85,000.00/yr

Additional compensation types

Annual Bonus

Position

Executive Chef/GM

Responsibilities:

1. Develop and implement client-facing menus, proposals, regional menus, recipes, and promotional foods.
2. Visit clients and vendors; perform food demonstrations at FBOs and conferences.
3. Use Shipday for all logistics, including orders, deliveries, and delivery documentation.
4. Support operational directives related to kitchen accuracy, administration, personnel, and compliance.
5. Demonstrate strong managerial skills: team building, hiring, training, discipline, and performance reviews.
6. Supervise and train staff, oversee food quality and service.
7. Assist in operational execution of culinary events, staff training, and payroll approval.
8. Collaborate with HR, IT, Finance on payroll, scheduling, and related paperwork.
9. Manage financial performance in line with standards and budgets.
10. Ensure compliance with food safety, HACCP, and quality standards.
11. Manage maintenance of assets, conduct inventory, and oversee local purchasing.
12. Support local sales, client relationships, and team supervision.

Qualifications

1. 5+ years in culinary operations; Food Handling Certificate preferred.
2. 5+ years in food/beverage management, overseeing staff and systems.
3. Experience in food purchasing, inventory, recipes, and culinary skills.
4. Knowledge of finance, health regulations, and budget management.
5. Flexible schedule, including weekends, holidays, and travel (~10%).
6. Valid driver’s license with clean record.
7. Background check and drug screening required.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job functions: Business Development & Production
• Industries: Food & Beverage, Accommodation & Food Services