Maple & Ash NY - Executive Chef
About The Position
Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations. We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, and Miami, you'll find endless opportunities for growth, travel, and continuing education. Our culture is built on four core principles: Generosity: Always give more, exceed expectations. Excellence: Deliver exceptional work with unmatched expertise. Fun: Love what you do, laugh often, and enjoy the journey. Fail Fast: Learn from mistakes, adapt, and keep improving.
Requirements
- 3+ years of Management experience
- High end level restaurant experience is a must
- Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff
- Strong passion and dedication to food, beverage, and hospitality
- Polished, professional and energetic approach management
- Ability to work well in a systems-driven environment
- Must be able to support, lead, and motivate staff.
- Ensure kitchen hygiene and food safety standards are met
- Ability to be adaptable and abide by the policies and values of the company
- Attention to detail and commitment to quality
- Ability to stoop, reach, bend, climb, walk.
- Forward bend of head/neck for countertop activities.
- Repetitive upper extremity movements
- Grasp bilaterally
- Fine motor coordination
- Repetitive lifting
- Ability to move equipment and/or product up to 25 lbs.
- Complete position requirements in a hot, noisy, fast-paced environment
- Ability to handle a variety of equipment safely.
- Must be able to be stationary for extended periods of time
Responsibilities
- Manage all sous chefs
- Maintain food and labor costs
- Maintains a friendly, caring and professional demeanor at all times in a fast paced environment
- Run the line and ensure quality service
- Daily food purchasing, inventory and prep production
- Communicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term
- Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually
- Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget
- Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations
- Participates and advises with recruiting, hiring and training, and provides career development for all staff members
- Provides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reports
- Prep work and maintenance of quality standards
- Communicate clearly with managers, kitchen and front of house staff
- Schedule, mentor and manage line cooks, prep cooks and dish staff
- Menu development and creation of daily specials
- Maintain and stay up to date on procedures and regulations
- Other special projects or tasks as assigned
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
Number of Employees
501-1,000 employees
