Property Chef: Kitchen Leader & Menu Innovator

The Standard, East Village; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

The Standard, East Village in New York seeks a Property Chef to lead all kitchen production, ensuring top quality, on-time service, and strict health and safety compliance.

You will supervise the kitchen team, manage inventory and costs, train staff on cooking methods and DOH rules, coordinate with vendors, and continually adapt menus to keep the program innovative and guest-focused.

Role requires strong leadership and hands-on management of a high-volume kitchen in a premier hotel environment.

Qualifications

• Leadership and kitchen management experience.
• Fluent English; strong communication skills.
• Ability to lead a kitchen team and manage multiple tasks.

Responsibilities

• Lead food production to reflect high quality and timely service.
• Maintain cleanliness and sanitation of work areas and equipment.
• Set an example for chefs and cooks; resolve kitchen challenges.
• Communicate effectively with vendors and manage inventory.
• Approve all kitchen food items and monitor food costs.
• Modify and create menus, including seasonal changes.
• Train staff on new menu items and procedures.
• Source local farm-to-table ingredients when possible.
• Handle scheduling and ordering; train across areas (cooking methods, hygiene, DOH compliance).
• Oversee payroll, hiring, training, evaluations, and disciplinary actions.

Skills

Leadership

Kitchen management

Food safety

Communication

Multitasking

Team supervision

Tools

Kronos Payroll

Birchstreet Ordering

Avero Reporting

SevenRooms Reservations

Squirrel POS

Opera Hotel Ops

Job description

The Standard, East Village in New York seeks a Property Chef to lead all kitchen production, ensuring top quality, on-time service, and strict health and safety compliance.

You will supervise the kitchen team, manage inventory and costs, train staff on cooking methods and DOH rules, coordinate with vendors, and continually adapt menus to keep the program innovative and guest-focused.

Role requires strong leadership and hands-on management of a high-volume kitchen in a premier hotel environment.