Executive Chef - NYC Corporate Dining Leader

Restaurant Associates; New York (NY); On-site; USD 90,000 - 105,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Executive Chef at Restaurant Associates in New York City leads all culinary operations for a premier corporate dining account, overseeing a small hands-on team and delivering exceptional food quality and hospitality for about 250 guests.

You will manage inventory, purchasing, cost controls, sanitation, and HACCP compliance, while collaborating with the client and internal teams to develop seasonal menus and execute high-volume catering and events.

Qualifications

• Culinary degree or formal culinary training preferred.
• Experience in premier corporate dining, upscale hospitality, fine dining, catering, or contract foodservice preferred.
• Proven high‑volume production and catering experience.
• Demonstrated experience managing food costs, labor, purchasing, inventory, and account expenditures.
• Strong knowledge of culinary trends, menu development, food safety, sanitation, and quality standards.
• Excellent leadership, communication, organization, and client-service skills.
• Passion for delivering exceptional food experiences and advancing culinary programs within a premier foodservice organization.

Responsibilities

• Direct all culinary operations for the account, including café, catering, special events, and client dining programs.
• Lead, coach, and develop the culinary team, fostering a culture of accountability, collaboration, and excellence.
• Build strong partnerships with the client, account leadership, and internal stakeholders to align culinary programs with business needs and guest expectations.
• Create innovative, seasonal, and market‑relevant menus that reflect the client’s culture and elevate the corporate dining experience.
• Oversee high‑volume production, food quality, presentation, portion control, and execution across all service platforms.
• Manage food and labor costs, control expenditures, and drive overall financial performance.
• Direct purchasing, receiving, inventory management, product quality, and waste‑reduction initiatives.
• Ensure full compliance with food safety, sanitation, HACCP, and workplace safety standards.
• Collaborate with marketing and culinary leadership to launch new culinary, wellness, sustainability, and hospitality programs.
• Monitor guest feedback and continuously identify opportunities to improve quality, service, efficiency, and innovation.
• Support the planning and execution of premium catering, executive dining, and special client events.

Skills

Leadership

Client-service

Menu development

Food safety

Cost control

High-volume production

Communication

Education

Culinary degree

Job description

Executive Chef at Restaurant Associates in New York City leads all culinary operations for a premier corporate dining account, overseeing a small hands-on team and delivering exceptional food quality and hospitality for about 250 guests.

You will manage inventory, purchasing, cost controls, sanitation, and HACCP compliance, while collaborating with the client and internal teams to develop seasonal menus and execute high-volume catering and events.