Executive Chef - High-Volume Catering Leader

Restaurant Associates; New York (NY); On-site; USD 34,000 - 55,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Employee Assistance Program

FSAs (Flexible Spending Accounts)

Job summary

Restaurant Associates is seeking an Executive Chef to oversee kitchen operations, ensuring safety and sanitation while directing meal preparation per corporate guidelines. This leadership role requires energetic, entrepreneurial culinary professionals with a strong track record in high-volume catering and event services.

The successful candidate will plan menus, train staff, manage inventory and uphold quality and cost controls across multiple venues.

Qualifications

• 5+ years of progressive culinary/kitchen management experience.
• Hands-on chef experience is a must.
• Comprehensive knowledge of food and catering trends, quality and food cost controls.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; maintains production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety and sanitation per standards.
• Maintains cleaning schedules for equipment and work areas; ensures compliance with schedules.
• Keeps inventory within guidelines and ensures product availability.
• Complies with health and sanitation regulations and safety policies.
• Participates in departmental meetings and professional programs.

Skills

Culinary/kitchen management

Food safety compliance

MS Office proficiency

Education

A.S. or equivalent experience

Tools

Microsoft Office (Word, Excel, PowerPoint)

Job description

Restaurant Associates is seeking an Executive Chef to oversee kitchen operations, ensuring safety and sanitation while directing meal preparation per corporate guidelines. This leadership role requires energetic, entrepreneurial culinary professionals with a strong track record in high-volume catering and event services.

The successful candidate will plan menus, train staff, manage inventory and uphold quality and cost controls across multiple venues.