Executive Chef: Michelin-Level Culinary Leader

550 Madison; New York (NY); On-site; USD 125,000 - 150,000; Full time

Benefits offered by this job

Structured compensation

Medical, Dental, and Vision benefits

Flexible Spending Account/Health

Commuter Benefits

Referral Bonus Program

Career Advancement Opportunities

Employee Recognition Awards

Paid Time Off

Job summary

Gracious Hospitality Management in New York seeks an Executive Chef to lead the culinary team and translate the vision of Simon Kim and David Shim into a refined yet approachable dining experience. You will uphold the highest back-of-house standards while cultivating a culture of excellence and hospitality.

The role includes menu planning, kitchen operations, recipe development, inventory control, and staff supervision, with a focus on profitability and guest satisfaction.

Qualifications

• Strong leadership over BOH and kitchen operations.
• Experience managing food cost and labor budgets.
• Familiarity with DOH standards and food safety practices.
• Ability to train and mentor kitchen staff.

Responsibilities

• Develop and implement operating standards for the Culinary Department.
• Oversee inventory, ordering, and purchasing to minimize waste.
• Ensure DOH compliance and timely service across all stations.
• Lead menu development, pricing, and specials for events and holidays.
• Manage purchasing programs and vendor relationships to ensure quality and cost control.
• Supervise staff, provide coaching, and conduct performance reviews.
• Oversee payroll, scheduling, and back-office administration.

Skills

Leadership

Budgeting

Food Safety

DOH compliance

Cost control

Vendor relations

Staff Training

English proficiency

Education

Degree in Hospitality, Culinary Management, or similar subject

Tools

Restaurant management software (POS, reservations, inventory)

Job description

Gracious Hospitality Management in New York seeks an Executive Chef to lead the culinary team and translate the vision of Simon Kim and David Shim into a refined yet approachable dining experience. You will uphold the highest back-of-house standards while cultivating a culture of excellence and hospitality.

The role includes menu planning, kitchen operations, recipe development, inventory control, and staff supervision, with a focus on profitability and guest satisfaction.