RWCAR Executive Chef

Rosewood Hotel Group • New York, NY

5d • $180,000 - $195,000 • Onsite

About The Position

The Executive Chef will lead all kitchen and stewarding operations and set the culinary vision for The Carlyle. This role is responsible for safeguarding excellence in food preparation and presentation, developing daily and seasonal menus, overseeing production planning, inspiring and developing culinary talent, and ensuring uncompromising standards for safety, sanitation, and guest experience. The Executive Chef will also manage food and labor costs, purchasing, inventory, and waste to deliver distinctive culinary experiences within established financial guidelines.

Requirements

• Previous experience as an Executive Chef or equivalent leadership experience, with at least eight years of kitchen experience in a luxury or ultra-luxury environment.
• At least five years of experience in a similar position within a five-star or five-diamond property.
• A culinary degree, diploma, some college education or an equivalent combination of education and work-related experience.
• A current and valid Food Handler card or ability to obtain one upon starting employment.
• Extensive knowledge of local and international cuisines, menu and recipe development, kitchen operations, financial reports, labor management and large-scale project execution.
• Accomplished people leader who can recruit, coach, motivate and develop diverse teams, enforce standards and build productive relationships across departments.
• Organized, financially astute, creative and calm under pressure, with strong computer skills and the ability to prioritize, delegate and manage multiple deadlines.
• Clear communication in English.
• Ability to meet the physical and environmental demands of a professional kitchen, including transporting up to 20 pounds and working around heat, cold, slippery surfaces and commercial equipment.

Nice To Haves

• Union experience is preferred.
• Additional language fluency is preferred.

Responsibilities

• Lead the culinary and stewarding operation across all hotel outlets, events and associate dining, ensuring smooth execution and consistently superior preparation, presentation and service.
• Develop daily and seasonal menus, test and document recipes, research emerging culinary trends and create distinctive offerings spanning fine dining, regional and international cuisine.
• Own food safety, sanitation and kitchen-equipment standards; ensure compliance with government and hotel requirements; maintain exemplary health-inspection readiness; and coordinate urgent repairs with Engineering.
• Lead recruitment, scheduling, training, performance management and succession development for culinary and stewarding associates while fostering open communication, trust, accountability and strong morale.
• Manage food and labor costs, sales reviews, purchasing, vendor relationships, inventory and market lists; partner with Finance and Purchasing to maximize quality, control waste and achieve budgeted results.
• Engage with guests during meal periods, resolve concerns to complete satisfaction and collaborate with Catering and clients to develop special menus for functions and events.
• Maintain service-ready kitchens, equipment and materials; review business levels and assignments with chefs; conduct pre-shift and monthly meetings; and follow through on operational logbook items.
• Champion sustainability initiatives, recycling and waste reduction while modeling Rosewood culture, policies, standards and brand integrity.

Benefits

• Medical coverage
• Retirement benefits
• Paid time off
• Complimentary room nights
• Learning and development opportunities
• Global career opportunities
• Industry-leading paid parental leave supporting eligible associates across all paths to parenthood

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree