Luxury Culinary Director — Multi-Outlet Leadership

Jose Andres Group; New York (NY); Presencial; USD 180.000 - 210.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Comprehensive Benefits Package

Executive leadership opportunities

Employee dining discounts

Descripción de la vacante

José Andrés Group is seeking a Culinary Director for The Ritz-Carlton New York, NoMad. You will provide executive leadership across luxury hotel dining outlets, translating JAG's culinary vision into exceptional guest experiences.

The role requires strategic budgeting, menu development, cost control, talent development, and collaboration with hotel leadership and corporate cuisine teams to maintain top-tier quality.

Formación

• 10+ years of progressive culinary leadership experience, including executive-level responsibility.
• 5+ years in an Executive Chef or Culinary Director role preferred.
• Experience overseeing multiple outlets within luxury hotel or high-volume operations.
• Strong leadership, organizational, and financial acumen.
• Ability to balance strategic and hands-on cooking in fast-paced environments.

Responsabilidades

• Provide strategic and operational leadership for all JAG culinary operations at The Ritz-Carlton New York, NoMad.
• Lead multi-outlet culinary operations and ensure consistent quality.
• Manage food cost, labor, and budgeting against plans.
• Develop and mentor culinary leadership team.
• Collaborate with hotel leadership and corporate culinary teams.

Conocimientos

Executive leadership

Culinary leadership

Food cost mgmt

Budgeting

Team development

Quality assurance

Luxury hospitality

Educación

Culinary degree

Descripción del empleo

José Andrés Group is seeking a Culinary Director for The Ritz-Carlton New York, NoMad. You will provide executive leadership across luxury hotel dining outlets, translating JAG's culinary vision into exceptional guest experiences.

The role requires strategic budgeting, menu development, cost control, talent development, and collaboration with hotel leadership and corporate cuisine teams to maintain top-tier quality.