Executive Chef

Great Performances•New York, NY

9d•$110,000 - $115,000•Onsite

About The Position

Great Performances is seeking a passionate, innovative, and dynamic Executive Chef to lead culinary operations, inspire talented teams, and deliver exceptional dining experiences. This hands-on leadership role oversees kitchen operations, drives menu development, maintains food quality, and creates memorable culinary experiences across the dining room, bar, private dining, and special events. Working closely with the General Manager, the Executive Chef helps shape the restaurant's culinary identity, develop high-performing teams, manage food and labor costs, and advance operational excellence and guest satisfaction.

Requirements

At least 5 years of progressive culinary leadership as an Executive Chef, Executive Sous Chef, or similar, including oversight of large teams in a high-volume, full-service restaurant.
High-volume, full-service restaurant experience.
Strong knowledge of culinary techniques, menu development, and kitchen operations.
Ability to manage budgets, forecasts, inventory, and food and labor costs without compromising quality.
Expert knowledge of food safety, sanitation, HACCP, and Department of Health regulations.
Excellent organizational, problem-solving, decision-making, and communication skills, including the ability to manage multiple priorities under pressure.
Hands-on leadership ability to motivate and develop high-performing teams and drive operational excellence.
Ability to build strong relationships with colleagues, guests, and vendors.
Passion for hospitality and culinary innovation.
Professionalism, strong work ethic, and integrity.
Availability to work evenings, weekends, and special events.
Ability to lift 50 pounds and stand, bend, and reach for shifts of up to 8 hours.
Valid NYC Food Handler’s Certificate.
Must provide valid documentation of legal eligibility to work in the United States.

Nice To Haves

Culinary degree or equivalent education and experience.
Fine dining or upscale casual restaurant experience.

Responsibilities

Lead culinary operations and ensure consistent preparation and presentation of high-quality food.
Develop and execute seasonal menus, daily specials, private dining menus, and special event menus.
Maintain consistent food preparation, portioning, presentation, and recipe execution across service periods and private dining.
Monitor food quality, taste, appearance, and service standards.
Keep current with culinary trends, ingredients, techniques, and best practices.
Oversee kitchen production, preparation, purchasing, receiving, storage, and inventory management.
Ensure efficient kitchen workflows and staffing levels for daily operations and special events.
Manage food and labor costs, identify cost-saving opportunities, and support budget objectives.
Maintain inventory and ensure proper food storage, labeling, and FIFO rotation.
Maintain equipment and work with Facilities and vendors on maintenance and repairs.
Recruit, train, coach, mentor, and develop culinary team members.
Foster a positive, inclusive, collaborative work environment focused on teamwork, accountability, and professional growth.
Conduct performance evaluations and provide ongoing feedback, coaching, and corrective action as needed.
Lead by example through active participation in kitchen operations and service periods.
Ensure appropriate staffing and scheduling to meet operational demands.
Partner with the General Manager to develop and manage annual budgets, forecasts, and financial goals.
Monitor food cost percentages, labor expenses, waste, and kitchen profitability.
Review purchasing practices and vendor relationships to maximize quality and cost efficiency.
Maintain accurate records related to inventory, ordering, food safety, and operational performance.
Collaborate with the General Manager and Corporate Chef di Cuisine to align culinary operations with business objectives and hospitality standards.
Partner with front-of-house leadership to support seamless service and guest satisfaction.
Support private dining events, buyouts, chef's tasting menus, and special hospitality initiatives.
Participate in menu tastings, private event planning, and guest consultations as needed.
Respond to guest feedback and implement improvements to enhance the dining experience.
Ensure compliance with Department of Health, OSHA, HACCP, and food safety regulations.
Maintain sanitation, cleanliness, and workplace safety throughout kitchen operations.
Conduct inspections and audits to ensure compliance with company policies and regulatory requirements.
Ensure team members receive appropriate food safety and sanitation training.
Perform additional duties as assigned to support the operation.