Head Chef

SkyBridge Luxury; New York (NY); On-site; USD 120,000 - 180,000; Full time

Job summary

SkyBridge Luxury in New York City is seeking a Head Chef to lead our culinary leadership team within a globally recognized luxury hospitality and restaurant organization. The role emphasizes hands‑on leadership, mentorship, and the translation of a renowned culinary vision into flawless daily execution.

The ideal candidate will be a hands‑on culinary leader with experience in high‑end restaurants or luxury hotels, able to drive excellence across food, people, systems, and business performance.

Qualifications

• 8+ years of progressive culinary leadership experience.
• Executive Chef / Chef de Cuisine level in luxury or high‑volume settings.
• Strong knowledge of food safety, sanitation, and cost controls.
• Proven ability to recruit, develop, and retain top culinary talent.

Responsibilities

• Lead day‑to‑day culinary operations with uncompromising quality and consistency.
• Collaborate with Chef‑Owner to translate culinary vision into operating reality.
• Mentor and develop a high‑performing culinary team; foster a culture of accountability and excellence.
• Oversee menu development, costing, and culinary standards for brand integrity.
• Ensure legal compliance with NYC health and safety regulations and high service standards.

Job description

New York City | Chef-Driven Luxury Hospitality & Restaurant Organization

POSITION OVERVIEW

A globally recognized, highly successful chef-entrepreneur is seeking an exceptional Head Chef to join the culinary leadership team in New York City. This is a highly visible opportunity for an accomplished culinary professional to work directly within a dynamic, creative, and entrepreneurial organization built around culinary excellence, innovation, hospitality, and an internationally recognized brand.

The Head Chef will be responsible for the day-to-day culinary leadership and execution of the operation, ensuring the highest standards of food quality, consistency, presentation, sanitation, and guest experience. Working closely with the Chef-Owner and senior leadership team, this individual will translate the organization's culinary vision into an exceptional operating reality while maintaining the creativity and precision expected of a world-renowned chef's brand.

The ideal candidate is a hands-on culinary leader, mentor, operator, and innovator who thrives in a demanding, high-performance environment and understands that excellence requires equal attention to food, people, systems, and business performance.

KEY RESPONSIBILITIES

Culinary Leadership

• Lead all day-to-day culinary operations, maintaining exacting standards of quality, consistency, creativity, and execution.
• Work closely with the Chef-Owner to execute and evolve the culinary vision, philosophy, and standards of the organization.
• Ensure every dish reflects the brand's commitment to exceptional ingredients, technique, presentation, and flavor.
• Maintain rigorous standards for mise en place, preparation, cooking, plating, timing, and service.
• Participate in menu development, seasonal changes, specials, tastings, and culinary innovation.
• Ensure consistency of recipes, specifications, portioning, presentation, and execution.
• Remain highly visible and actively engaged in the kitchen and during service.
• Recruit, train, mentor, coach, and develop a talented culinary team.
• Establish a culture of professionalism, accountability, collaboration, creativity, and continuous improvement.
• Develop strong sous chefs and emerging culinary leaders through coaching and hands‑on development.
• Create clear expectations for performance, communication, organization, and professionalism.
• Build a positive kitchen culture while maintaining the discipline and standards necessary for a world‑class operation.
• Conduct regular training, tastings, line checks, and performance reviews.
• Partner with Human Resources and senior leadership on staffing, retention, succession planning, and employee development.

Operational Excellence

• Oversee daily kitchen operations, including preparation, service, ordering, inventory, sanitation, organization, and equipment maintenance.
• Establish and maintain systems that ensure consistency and efficiency without compromising culinary standards.
• Conduct daily pre‑shift meetings, line checks, quality checks, and post‑service reviews.
• Maintain strict compliance with all New York City and New York State health and safety regulations.
• Ensure proper food handling, storage, labeling, sanitation, and workplace safety practices.
• Collaborate closely with the front‑of‑house leadership team to ensure seamless service and exceptional guest experiences.

Financial & Business Management

• Manage food costs, labor costs, purchasing, inventory, waste, and productivity in partnership with senior leadership.
• Develop and maintain appropriate food‑cost and labor‑control systems.
• Work closely with vendors and purveyors to ensure exceptional product quality and competitive pricing.
• Monitor purchasing, receiving, storage, and utilization of all culinary products.
• Minimize waste while protecting the quality and integrity of the culinary program.
• Participate in budgeting, forecasting, menu costing, and financial analysis.
• Understand the relationship between culinary creativity, guest satisfaction, operational execution, and financial performance.

Brand Stewardship

• Serve as an ambassador for the Chef‑Owner's culinary philosophy, standards, and reputation.
• Protect the integrity of the brand in every aspect of culinary execution.
• Maintain an extraordinary level of attention to detail appropriate to a nationally and internationally recognized culinary organization.
• Represent the organization professionally with guests, vendors, media, industry professionals, and culinary talent when appropriate.
• Stay current on culinary trends, techniques, products, technology, and evolving guest expectations.
• Contribute ideas that enhance the culinary identity and future growth of the organization.

IDEAL CANDIDATE

The successful candidate will be an accomplished culinary professional with experience in high‑end restaurants, luxury hotels, acclaimed chef‑driven concepts, or other highly demanding culinary environments.

The ideal candidate will demonstrate:

• A distinguished culinary background with a strong record of leadership and execution.
• Exceptional classical culinary fundamentals combined with creativity and contemporary thinking.
• Experience leading sophisticated, high‑volume and/or high‑profile culinary operations.
• A proven ability to recruit, develop, inspire, and retain talented culinary teams.
• Strong financial and operational understanding, including food cost, labor management, purchasing, and inventory.
• Excellent communication and interpersonal skills.
• An uncompromising commitment to quality, consistency, cleanliness, and hospitality.
• The ability to work effectively with a highly accomplished Chef‑Owner and senior leadership team.
• A collaborative leadership style balanced with confidence and accountability.
• Exceptional organizational skills and attention to detail.
• The ability to remain composed and effective in a fast‑paced, demanding environment.
• A genuine passion for hospitality, food, people, and continuous improvement.

QUALIFICATIONS

• 8+ years of progressive professional culinary experience, with significant leadership responsibility.
• Previous experience as an Executive Chef, Chef de Cuisine, Sous Chef, Head Chef, or comparable senior culinary leadership position.
• Experience within an acclaimed restaurant, luxury hotel, resort, private club, or chef‑driven hospitality organization strongly preferred.
• Demonstrated experience managing and developing culinary teams.
• Strong knowledge of culinary operations, food safety, sanitation, purchasing, inventory, and cost controls.
• Formal culinary education preferred but not required.
• Knowledge of contemporary culinary trends and techniques.
• NYC culinary experience strongly preferred.
• Ability to work flexible hours, including evenings, weekends, holidays, and extended service periods as required.

LEADERSHIP PROFILE

This position is ideal for a chef who is ambitious, disciplined, creative, highly collaborative, and deeply passionate about excellence.

The successful Head Chef will not simply manage a kitchen. They will help protect and advance the reputation of one of the culinary world's most recognized chef‑led brands.

This individual must possess the maturity to work alongside a highly accomplished Chef‑Owner, the confidence to lead a sophisticated culinary team, and the humility to continually learn, evolve, and improve.

WHAT THIS OPPORTUNITY OFFERS

• The opportunity to work directly within a globally recognized chef‑entrepreneur's organization.
• A highly visible leadership position in New York City.
• The opportunity to contribute to an established and highly respected culinary brand.
• Significant exposure to culinary innovation, menu development, and entrepreneurial hospitality.
• The opportunity to develop and mentor exceptional culinary talent.
• A dynamic, creative, and high‑performance working environment.
• Competitive compensation commensurate with experience and qualifications.
• Potential for significant long‑term professional growth within the organization.