EXECUTIVE CHEF

The Avra Group•New York, NY

12h•$160,000 - $175,000•Onsite

About The Position

Avra Estiatorio, an iconic Greek & Mediterranean restaurant group known for its incredible fresh fish market, seasonal produce, and warm, professional service. The Executive Chef will be responsible for menu development, kitchen leadership, food quality, and cost control, while ensuring an exceptional dining experience. Fine dining restaurant experience is a MUST for this role.

Requirements

Minimum of 7 years of culinary leadership experience, with at least 3 years as an Executive Chef in a fine dining setting.
Deep understanding of modern and classic culinary techniques, ingredient sourcing, and plating aesthetics.
Strong leadership and communication skills with a hands-on, team-oriented management style.
Proven track record of developing high-performing kitchen teams.
Excellent time management, organization, and problem-solving abilities.
Ability to perform under pressure in a fast-paced, detail-driven environment.
ServSafe certification or equivalent required.
Proven experience in fine dining and high-volume kitchens
A leader who cultivates strong, positive teams and leads by example
A chef who thrives in a fast-paced, service-driven environment
This is a true kitchen-floor leadership role, not an office job — candidates must be skilled expeditors who stay present on the line and in service.
A commitment to food excellence, consistency, and hospitality

Nice To Haves

Culinary degree preferred but not required with relevant experience.

Responsibilities

Oversee all kitchen operations, ensuring consistency, quality, and execution of dishes at the highest level.
Lead, train, and manage the culinary team to maintain discipline, morale, and professionalism.
Develop and maintain seasonal, innovative, and cost-effective menus aligned with the restaurant’s concept.
Monitor food costs, inventory, and waste to ensure profitability and sustainability.
Ensure compliance with health, sanitation, and safety regulations at all times.
Work closely with front-of-house, beverage, and events teams to create harmonious pairings and experiences.
Oversee vendor relationships, sourcing the highest quality ingredients and negotiating pricing when necessary.
Continuously evaluate kitchen operations and workflow for efficiency and improvement.
Maintain a strong presence on the line during service and act as a role model for culinary excellence.