Executive Chef - Innovative NYC Hotel Culinary Leader

The Crescent Hotels Group; New York (NY); Vor Ort; USD 125.000 - 135.000; Vollzeit

Benefits dieser Stelle

Competitive wages

Excellent benefits

401K matching

Flexible scheduling

Discounts on Crescent properties

Zusammenfassung

NoMo SoHo NYC, part of Crescent Hotels & Resorts, seeks an innovative Executive Chef to lead the culinary team at a stylish 264‑room boutique hotel in Manhattan. The role blends day‑to‑day kitchen execution with long‑term strategy in a vibrant, art‑driven setting.

Lead menu concepting, quality control, and high‑volume service while mentoring staff and building a guest‑centered dining program. Compensation for NYC ranges from $125,000 to $135,000 per year, depending on experience and location.

Qualifikationen

• Minimum of 3 years leading culinary operations as an Executive Chef in hotels.
• Proven ability to develop innovative menus for diverse guest audiences.
• Strong leadership and mentorship skills in a high-volume kitchen.

Aufgaben

• Lead all aspects of the culinary department, including menu concepting and design.
• Interview, hire, train, and evaluate culinary staff.
• Establish daily priorities and ensure proper tools and supplies are available.
• Review banquet orders, monitor product quality, and oversee staff performance.
• Conduct regular kitchen walk-throughs to coach for high standards.
• Collaborate with Catering to develop special menus for events.
• Oversee ongoing training programs and staff development.

Jobbeschreibung

NoMo SoHo NYC, part of Crescent Hotels & Resorts, seeks an innovative Executive Chef to lead the culinary team at a stylish 264‑room boutique hotel in Manhattan. The role blends day‑to‑day kitchen execution with long‑term strategy in a vibrant, art‑driven setting.

Lead menu concepting, quality control, and high‑volume service while mentoring staff and building a guest‑centered dining program. Compensation for NYC ranges from $125,000 to $135,000 per year, depending on experience and location.