Executive Chef

Highgate Hotels•New York, NY

3d•Onsite

About The Position

Millennium Broadway is seeking an exceptional Executive Chef to lead the culinary vision of one of Times Square's most exciting dining destinations. Inspired by the energy, creativity, and sophistication of New York City, Velvet Rouge blends elevated American comfort cuisine with bold flavors, shareable plates, and an atmosphere that transitions seamlessly from pre-theater dining to late-night cocktails and social experiences. The Executive Chef will be responsible for all culinary operations, including breakfast, all-day dining, private events, and seasonal programming. This leader will create memorable guest experiences through innovative menu development, exceptional execution, and a commitment to quality, while fostering a culture of creativity, collaboration, and operational excellence. We're looking for a chef who understands that today's guests seek more than a meal—they seek an experience. The ideal candidate is passionate about hospitality, thrives in a fast-paced environment, and has the creativity to develop dishes that are approachable, memorable, and worthy of one of the world's most iconic destinations. You are an inspiring leader who balances innovation with consistency, embraces collaboration, and is driven to create a restaurant that becomes a must-visit dining destination for both hotel guests and New Yorkers alike. Located in the heart of Broadway, Velvet Rouge is a destination where elevated hospitality, imaginative cocktails, and vibrant social dining come together. This is an opportunity to lead the guest-facing experience of a signature restaurant and bar while helping establish one of Manhattan's premier lifestyle dining destinations.

Requirements

Minimum five years of Executive Chef experience in an upscale hotel, lifestyle hotel, or high-volume independent restaurant.
Strong background in contemporary American cuisine with global influences.
Demonstrated success in menu development, culinary innovation, and financial management.
Experience leading breakfast, lunch, dinner, and banquet operations.
Proven ability to build, mentor, and inspire high-performing culinary teams.
Strong knowledge of food safety, sanitation, and kitchen operations.
Excellent communication, leadership, and organizational skills.
Culinary degree preferred; ServSafe Certification required or obtainable upon hire.

Responsibilities

Lead the culinary vision and day-to-day operations of Velvet Rouge Restaurant, Banquets, Hotel lounge, ensuring exceptional quality, consistency, and presentation.
Develop seasonal menus featuring elevated American cuisine inspired by New York City's diverse culinary landscape.
Create bold, shareable dishes that complement the restaurant's vibrant cocktail program and social dining experience.
Oversee breakfast buffet and à la carte breakfast service, all-day dining, lounge offerings, and private event menus.
Partner with Food & Beverage leadership to deliver innovative culinary experiences that drive guest engagement and revenue.
Maintain exceptional standards for food safety, sanitation, product quality, and operational execution.
Manage food cost, labor, purchasing, inventory, and kitchen profitability while maintaining premium guest experiences.
Recruit, mentor, and develop a talented culinary team, fostering accountability, collaboration, and professional growth.
Build strong relationships with local vendors and source high-quality, seasonal ingredients whenever possible.
Continuously identify opportunities to enhance menus, improve efficiency, and elevate the overall dining experience.