Executive Chef: Lead Culinary Innovation & Service

José Andrés Group; New York, Northern (NY, KY); Hybrid; USD 95,000 - 105,000; Full time

Benefits offered by this job

Bonus

Benefits

Job summary

José Andrés Group in New York is seeking a Head Chef to lead daily kitchen operations, ensure food quality, and mentor a high-performing culinary team across concepts. You will own line readiness, menu upkeep, and food safety compliance while driving cost controls and a strong kitchen culture.

Reporting to the Director of Operations, you will manage plating, timing, and training, while partnering with FOH and suppliers to deliver world-class hospitality and consistent, outstanding guest

Qualifications

• 5–7+ years in professional kitchens with 2–3+ years in a lead role (Sous Chef, CDC, or Head Chef).
• Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.
• Proven success managing inventory, yields, and COGS; literacy with basic P&L levers.
• Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
• Clear communicator and coach; calm, organized decision-maker under pressure.
• Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
• Schedule flexibility (nights, weekends, holidays).

Responsibilities

• Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating.
• Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing.
• Uphold and improve recipes/SOPs; document changes and ensure version control.
• Maintain core menus and seasonal features aligned with concept, sourcing, and brand story.
• Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data.
• Execute tastings, rollouts, and training materials for any menu change.
• Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks.
• Communicate 86s/low pars in real time to FOH leadership; drive “fix now” recovery for remakes.
• Analyze service issues post-shift; capture learnings in manager logs and action plans.
• Recruit, onboard, and develop a skilled team; deliver ongoing coaching and feedback.
• Foster an inclusive, respectful, and learning-focused kitchen; recognize great work.
• Enforce DOH/HACCP standards and safety protocols; maintain logs and training.
• Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use.
• Prepare for inspections; correct violations and train to prevent recurrences.
• Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets.
• Build pars and order to forecast; verify receiving temps and storage by zone.
• Partner with vendors on quality and substitutions; escalate shortages with solutions.
• Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times.
• Cross-train team to maintain coverage and growth opportunities.
• Ensure safe operation and daily maintenance of kitchen equipment; submit work orders and track timelines.
• Execute events, banquets and openings; hiring, training, tastings, and stabilization.

Skills

Kitchen leadership

Inventory management

HACCP & food safety

Communication & coaching

Scheduling & labor planning

KDS/POS familiarity

Schedule flexibility

Education

ServSafe Manager certification

Tools

KDS/POS systems

Google Workspace

Inventory software

Job description

José Andrés Group in New York is seeking a Head Chef to lead daily kitchen operations, ensure food quality, and mentor a high-performing culinary team across concepts. You will own line readiness, menu upkeep, and food safety compliance while driving cost controls and a strong kitchen culture.

Reporting to the Director of Operations, you will manage plating, timing, and training, while partnering with FOH and suppliers to deliver world-class hospitality and consistent, outstanding guest