Executive Chef JN -092026-181613

Goodwin Recruiting; New York (NY); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

401(k) plan

Commuter benefits

Dining discounts

Growth opportunities

Job summary

Goodwin Recruiting is seeking an experienced Executive Chef to lead back-of-house operations for a multi-outlet concept in New York City. The chef will work closely with ownership to develop a strong kitchen team and establish the operational foundation for growth.

The role requires hands-on culinary leadership, expertise in high-volume kitchen management, and a commitment to excellence across stations and service periods.

Qualifications

• Proven experience as an Executive Chef or senior culinary leader in a chef-driven restaurant.
• Strong culinary fundamentals with the ability to coach and execute across all stations.
• Experience managing high-volume or multi-outlet culinary operations.
• Knowledge of food cost, inventory, purchasing, labor management and scheduling.
• Experience recruiting, training, and developing back-of-house teams.
• Understanding of produce, meat, seafood, herbs, grains and culinary equipment.
• Knowledge of NYC health requirements and ability to obtain NYC Food Protection Certificate after hire.
• Highly organized and able to prioritize and lead effectively.
• Comfortable with restaurant technology and business systems.
• Flexible evenings, weekends and holidays.

Responsibilities

• Lead daily back-of-house operations across multiple outlets, ensuring execution and presentation of menu items.
• Collaborate with ownership on menu development, recipes and culinary standards.
• Conduct daily line checks and taste mise en place for QA.
• Expedite service and provide hands-on support when needed.
• Recruit, train and develop kitchen leadership and hourly staff.
• Manage labor, payroll, scheduling and employee performance reviews.
• Oversee food purchasing, inventory control, pars and vendor relations.
• Maintain cleanliness and organization of kitchens, prep areas and storage.
• Ensure compliance with health and food-safety regulations.
• Partner with front-of-house leadership to deliver seamless service and guest experiences.
• Build systems and processes to support ongoing growth.

Skills

Executive leadership

High-volume operations

Team coaching

Menu development

Inventory & labor management

Food cost control

Staff recruitment & training

Sanitation & safety

Kitchen systems & tech

Shift flexibility

Job description

Executive Chef - New York City

A growing, chef-driven hospitality group is seeking an experienced Executive Chef to lead back-of-house operations for a multi-outlet concept in New York City. This is an exciting opportunity for a hands-on culinary leader to work closely with ownership, build and develop a strong kitchen team, and help establish the operational foundation for continued growth.

Executive Chef Benefits & Compensation

• Competitive base salary of $110,000 - $120,000
• Health, dental, and vision insurance
• Paid time off
• 401(k) plan
• Commuter benefits
• Dining discounts
• Opportunity for continued growth within an expanding hospitality organization

Executive Chef Requirements & Qualifications

• Proven experience as an Executive Chef or senior culinary leader in a high-quality, chef-driven restaurant
• Strong culinary fundamentals with ability to coach and execute across all stations
• Experience managing high-volume or multi-outlet culinary operations
• Knowledge of food cost, inventory, purchasing, labor management, and scheduling
• Success in recruiting, training, and developing back-of-house teams
• Strong understanding of produce, meat, seafood, herbs, grains, and culinary equipment
• Knowledge of NYC Department of Health requirements and ability to obtain NYC Food Protection Certificate shortly after hire
• Highly organized with the ability to prioritize and lead effectively
• Comfortable with restaurant technology and business systems
• Flexible availability including evenings, weekends, and holidays
• Hands-on, collaborative leadership style with strong attention to detail

Executive Chef Day-to-Day Responsibilities

• Lead daily back-of-house operations across multiple outlets, ensuring execution, consistency, and presentation of menu items
• Collaborate with ownership on menu development, recipes, and culinary standards
• Conduct daily line checks and taste mise en place for quality assurance
• Expedite service and provide hands-on support when needed
• Recruit, train, and develop kitchen leadership and hourly staff
• Manage labor, payroll, scheduling, and employee performance reviews
• Oversee food purchasing, inventory control, pars, and vendor relations
• Maintain cleanliness and organization of kitchens, prep areas, and storage spaces
• Ensure compliance with health and food-safety regulations
• Partner with front-of-house leadership to deliver seamless service and excellent guest experiences
• Build systems and processes to support ongoing business growth

This role is ideal for an autonomous, motivated culinary leader who is passionate about both day-to-day kitchen excellence and the long-term success of a chef-driven hospitality business.