Executive Chef

The Brooklyn Brewery Corp•New York, NY

49d•$100,000 - $120,000•Onsite

About The Position

Brooklyn Brewery is opening a new flagship hospitality and cultural space in Williamsburg in Summer 2026. The Executive Chef will lead and build the culinary program across a multi-floor, multi-use venue that includes public food service, private events, large-scale catering, and collaborative guest programming. This role is not a traditional single-restaurant chef position. The Executive Chef functions as a department head within an integrated hospitality operation, working closely with Bar Operations, Private Event Sales & Production, and Partnerships & Programming to deliver a cohesive guest experience and a profitable food program. The food program exists to support a live hospitality and event venue. Public food service, private events, and brand programming operate simultaneously, and the kitchen must be structured to reliably execute multiple service types within the same service window. The culinary program will include a high-volume pizza-focused service model, elevated private dining, and event-driven catering. The successful candidate is an operational leader capable of building systems, managing large teams, and executing consistently across different service formats.

Requirements

5+ years Executive Chef, Culinary Leadership experience or similar role
Experience operating high-volume kitchens with multiple revenue streams
Demonstrated success with catering and event production
Strong operational and systems-building mindset
Comfortable working in a collaborative, non-hierarchical hospitality environment

Nice To Haves

Experience opening or scaling a new concept strongly preferred
Experience with pizza programs or high-throughput service models preferred

Responsibilities

Build and lead the Kitchen Operations department across multiple service areas and kitchens
Hire, train, schedule, and develop BOH management and hourly staff
Establish kitchen organizational structure, staffing models, and service standards
Create scalable systems for prep, service, and event execution
Design kitchen workflow capable of executing simultaneous public service and private event production without service interruption
Maintain consistent quality across daily service, private events, and large-scale functions
Lead pre-shift and post-shift operational communication with FOH leadership
Develop menus aligned with the Brooklyn Brewery brand and guest experience
Design a high-volume, production-efficient pizza program
Create adaptable menus for events, catering, and seasonal programming
Maintain quality, consistency, and speed of service across multiple service styles
Support visiting chefs and guest partners within operational capabilities and service standards
Own food cost performance and kitchen labor performance
Develop menus and prep systems that meet predetermined margin and labor targets established by Hospitality leadership
Manage purchasing, receiving, and vendor relationships
Maintain accurate inventory controls and waste reduction systems
Forecast demand for public service and event production
Work with Hospitality leadership on pricing, margins, and product mix
Execute culinary production for private events and large-scale functions
Coordinate with Private Event Sales & Production on menus, staffing, and logistics
Execute menus and service formats developed in coordination with Private Event Sales & Production packages
Support Partnerships & Programming activations, brand collaborations, and special events
Develop systems that allow simultaneous public service and event catering
Ensure compliance with NYC DOH regulations and company safety policies
Maintain sanitation, food safety, and kitchen maintenance standards
Implement training and certification programs for BOH staff
Act as a cross-department partner to Bar Operations, PES, and P&P
Participate in weekly operational leadership meetings
Contribute to overall guest experience strategy, not just kitchen output
Build a positive, respectful, and sustainable kitchen culture
Mentor and develop BOH managers into future leaders
Accept fluctuating service volume and variable event schedules as a core function of the role