Executive Chef: Lead World-Class Dining & Innovation

Maple Hospitality Group; New York (NY); On-site; USD 85,000 - 120,000; Full time

Job summary

Maple Hospitality Group in New York is seeking a seasoned restaurant leader to manage all sous chefs, oversee food and labor costs, and maintain a friendly, professional environment in a fast-paced setting.

You will run the line, ensure quality service, handle daily purchasing and inventory, collaborate with operations leadership, and mentor staff while upholding top-tier dining experiences.

Qualifications

• 3+ years of Management experience.
• High end level restaurant experience is a must.
• Strong written and verbal communication skills.
• Strong passion and dedication to food, beverage, and hospitality.
• Polished, professional and energetic approach management.
• Ability to work well in a systems-driven environment.
• Must be able to support, lead, and motivate staff.
• Ensure kitchen hygiene and food safety standards are met.
• Attention to detail and commitment to quality.

Responsibilities

• Manage all sous chefs
• Maintain food and labor costs
• Maintains a friendly, caring and professional demeanor at all times in a fast paced environment
• Run the line and ensure quality service
• Daily food purchasing, inventory and prep production
• Communicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term
• Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually
• Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget
• Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations
• Participates and advises with recruiting, hiring and training, and provides career development for all staff members
• Provides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reports
• Prep work and maintenance of quality standards
• Communicate clearly with managers, kitchen and front of house staff
• Schedule, mentor and manage line cooks, prep cooks and dish staff
• Menu development and creation of daily specials
• Maintain and stay up to date on procedures and regulations
• Other special projects or tasks as assigned

Skills

Management experience

Communication skills

Leadership

Hospitality mindset

Team motivation

Job description

Maple Hospitality Group in New York is seeking a seasoned restaurant leader to manage all sous chefs, oversee food and labor costs, and maintain a friendly, professional environment in a fast-paced setting.

You will run the line, ensure quality service, handle daily purchasing and inventory, collaborate with operations leadership, and mentor staff while upholding top-tier dining experiences.