Executive Chef: Lead High-Volume Culinary & Events

Clark Davis Associates; New York (NY); On-site; USD 90,000 - 120,000; Full time

Job summary

Clark Davis Associates seeks an experienced Executive Chef to lead culinary operations in a dynamic, high-volume hotel environment, delivering exceptional food quality and guest experiences.

You will direct menu development, production planning, and large-scale event execution across multiple service channels, while recruiting, coaching, and developing a high-performance kitchen team and upholding rigorous safety and quality standards.

Qualifications

• 3+ years leading executive kitchen operations in a hotel setting.
• Experience managing high-volume kitchen operations and multiple service channels.
• Strong background in menu development, culinary innovation, and production planning.

Responsibilities

• Direct the overall culinary operation across dining and events, ensuring quality, safety and execution.
• Create and implement menus reflecting current trends to appeal to a broad guest base.
• Lead kitchen management and set daily production priorities by occupancy and events.
• Recruit, onboard, coach and evaluate culinary staff while promoting accountability and collaboration.
• Inspect kitchens, storage, equipment and stations to resolve issues.
• Coordinate purchasing, inventory, receiving and storage to minimize waste.
• Review event requirements and collaborate on menus and execution with other departments.
• Monitor product freshness and compliance with specifications.
• Establish comprehensive training programs for culinary staff.
• Identify inefficiencies and implement improvements to productivity and guest experience.
• Maintain compliance with food safety, sanitation, and handling regulations.

Skills

Culinary leadership

Menu development

Production planning

Event execution

Staff recruitment & development

Interpersonal communication

Operations coordination

Job description

Clark Davis Associates seeks an experienced Executive Chef to lead culinary operations in a dynamic, high-volume hotel environment, delivering exceptional food quality and guest experiences.

You will direct menu development, production planning, and large-scale event execution across multiple service channels, while recruiting, coaching, and developing a high-performance kitchen team and upholding rigorous safety and quality standards.