Executive Chef (Paris Cafe)

Paradies Na; New York (NY); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

401(k) matching

Health insurance

Paid time off

Vision insurance

Job summary

Paradies Lagardere is seeking an experienced Executive Chef to oversee culinary operations, menu planning, and food preparation for their airport dining program. The role demands creativity and leadership to deliver exceptional dining experiences.

The Executive Chef will manage staff, ensure health and safety compliance, and collaborate with management on events, budgeting, and quality control. A strong culinary background and cost-conscious mindset are essential.

Qualifications

• Culinary experience: minimum 3 years required.
• Cooking: minimum 5 years required.
• High school diploma or better required.
• Ability to manage kitchen staff, safety and inventory.

Responsibilities

• Develop and create new menu items aligned with trends.
• Manage kitchen staff including recruitment and training.
• Ensure health and safety regulations compliance.
• Oversee purchasing and storage to maintain quality and reduce costs.
• Plan and execute events and banquets.
• Monitor inventory and control food costs.

Skills

Culinary arts

Kitchen management

Banquet operations

Food production

Inventory control

Staff training

Bartending (advantageous)

Education

High School diploma or equivalent

Job description

Established in 1960, Paradies Lagardere is an Atlanta-based family-owned business operating over 950 stores in 100+ airports throughout the United States and Canada and has been recognized by World Airport Revenue News, the airport industry's leading publication, as the "Best Airport Retailer" for 25 consecutive years. With extensive experience in operating both local and national brands, including CNBC, PGA TOUR, Brooks Brothers, Brighton Collectibles, and Harley Davidson, Pandora, Spanx, etc. Paradies Lagardere operates in more airports than any other retail concessionaire.

Job Overview

We are seeking an experienced Executive Chef to join our team. The Executive Chef will be responsible for overseeing all culinary operations, menu planning, and food preparation in our establishment. This role requires a creative and innovative individual with a passion for delivering exceptional dining experiences.

Duties

• Develop and create new menu items in line with current food trends and customer preferences
• Manage kitchen staff, including recruitment, training, and performance evaluations
• Ensure compliance with health and safety regulations in the kitchen
• Oversee food purchasing and storage to maintain quality and reduce costs
• Collaborate with management to plan and execute special events and banquets
• Monitor inventory levels and control food costs effectively

Skills

• Strong background in hospitality, restaurant, and culinary arts
• Proficiency in kitchen management, food production, and inventory control
• Experience in shift management and banquet operations
• Knowledge of dietary department operations is a plus
• Excellent bartending skills are advantageous

PHYSICAL REQUIREMENTS:

• Standing - Regularly
• Walking - Frequently
• Lift/Carry up to 15 lbs. - Frequently
• Lift/Carry up to 30 lbs. - Frequently
• Lift/Carry up to 50 lbs. - Occasionally
• Push/Pull up to 25 lbs. of exertion - Occasionally
• Push/Pull up to 50 lbs. of exertion - Occasionally
• Work at waist to shoulder level - Regularly
• Operate office equipment - Occasionally
• Use/exposure to hazardous substances - Occasionally
• Work with knives and/or sharp objects - Regularly

Job Type: Full-time

• 401(k) matching
• Health insurance
• Paid time off
• Vision insurance

Shift

• 10-hour shift

Supplemental Pay

• Bonus opportunities

Experience

• Culinary experience: 3 years (Required)
• Cooking: 5 years (Required)

Required

High School or better.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.