Executive Chef

The h.wood Group•New York, NY

48d•$150,000 - $160,000•Onsite

About The Position

The h.wood Group is a Los Angeles based lifestyle and hospitality company with establishments and events across the United States and Europe. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the world’s best restaurants, nightlife, and events. The Executive Chef leads the culinary team in delivering exceptional dining experiences by planning, preparing, and overseeing all kitchen operations. This position ensures food quality, cost and control, staff development, and compliance with health and safety standards while innovating menus to reflect Delilah Miami’s culinary vision.

Requirements

Culinary Certificate or Degree by an accredited culinary agency preferred
Serve Safe Certification
4-6 years’ experience in an professional busy kitchen, pubs and restaurant environment
Able to deliver and exceed the expectations of a highly demanding clientele
Positive, honest, and energetic work ethic
Solid track record of success; demonstrating upward career tracking
Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time
Able to grasp, lift and/or carry up to 50 lbs. as needed
Finger/hand dexterity to operate kitchen machinery, knives, etc.
Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation

Responsibilities

Serves as Department Head to provide leadership and set standards of culinary excellence
Works with Division leadership in planning, implementing and supporting new food concepts or programs at their locations
Recruit, train, mentor, and supervise all kitchen staff, including sous chefs, line cooks, and other kitchen personnel.
Regularly evaluate customer feedback to refine offerings and stay current with food trends.
Schedule staff effectively to meet business needs while controlling labor costs.
Foster a positive, team-oriented kitchen culture.
Oversee daily kitchen operations, ensuring timely and efficient food preparation.
Monitor inventory levels, place orders for supplies, and minimize waste through effective inventory management.
Establish and enforce standard operating procedures (SOPs) for food preparation, storage, and handling.
Plan and manage the kitchen’s operational budget, including food costs, labor costs, and overheads.
Conduct regular cost analysis to maximize profitability without compromising quality.
Ensure compliance with portion and waste control policies.
Maintain high standards of cleanliness, hygiene, and safety in all kitchen areas.
Ensure compliance with all local, state, and federal food safety regulations.
Conduct regular inspections to meet or exceed health code requirements.
Collaborate with other departments (e.g., front-of-house, purchasing) to ensure smooth operations.
Communicate effectively with the management team to address issues and improve services.
Act as the culinary brand ambassador, promoting the restaurant’s image and reputation
Updates senior management, supervisory managers and account management teams on industry trends and new food programs