Executive Chef: Menu Mastery & Kitchen Leadership

Doria Hospitality Group; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

Doria Hospitality Group in New York, NY is seeking an Executive Chef to lead culinary operations on-site. You will design menus, uphold quality and presentation standards, and supervise kitchen staff, scheduling, and training to drive excellence.

You’ll monitor costs, inventory, and vendor relations while ensuring compliance with health regulations. The role partners with front-of-house and supports events and catering initiatives.

Qualifications

• Experience in menu development and culinary creativity.
• Strong kitchen operations knowledge, inventory, and cost control.
• Proven leadership in high-volume kitchen environments.
• Food safety and health regulations knowledge.
• Preferred culinary degree or equivalent training; food safety certification is a plus.

Responsibilities

• Design and update menus for the property.
• Oversee food quality, presentation, and standards.
• Manage kitchen staff scheduling, training, and performance.
• Monitor food costs, inventory, and vendor relationships.
• Coordinate with front-of-house and support events.
• Lead continuous improvement and culinary innovations.

Skills

Menu development

Culinary creativity

Cuisine diversity

Kitchen operations

Food safety & sanitation

Staff leadership

Vendor management

Budgeting & cost control

Education

Culinary degree

Job description

Doria Hospitality Group in New York, NY is seeking an Executive Chef to lead culinary operations on-site. You will design menus, uphold quality and presentation standards, and supervise kitchen staff, scheduling, and training to drive excellence.

You’ll monitor costs, inventory, and vendor relations while ensuring compliance with health regulations. The role partners with front-of-house and supports events and catering initiatives.