Executive Chef- Corporate Dining

Compass Group•New York, NY

1d•$80,000 - $85,000•Onsite

About The Position

Restaurant Associates is seeking an exceptional Executive Chef to lead the culinary program at The Rockefeller Foundation, delivering an elevated dining experience for employees, senior leadership, and distinguished guests. This role requires a visionary culinary leader with experience in high‑end corporate dining, luxury catering, and globally inspired cuisine. The cafe provides breakfast, lunch and catering services Monday through Thursday (on-site work is also required on Friday but we do not provide food service).

Requirements

Experience in corporate dining or luxury hospitality environments.
Demonstrated expertise in high‑end catering for VIP audiences.
Strong background in diverse, global cuisines, with an ability to blend authenticity and innovation.
Exceptional leadership, communication, and team‑development skills.
Ability to thrive in a fast‑paced, highly visible, and service‑driven environment.
Commitment to sustainability, culinary excellence, and the Restaurant Associates brand.

Responsibilities

Direct all culinary operations for corporate dining services, executive meals, and VIP guest experiences.
Lead menu development with a focus on fresh, seasonal, and sustainably sourced ingredients.
Create dynamic, sophisticated catering menus for board meetings, leadership events, receptions, and high‑profile gatherings.
Incorporate diverse global culinary traditions—such as Mediterranean, Asian, Latin American, Middle Eastern, and modern American—into daily and special‑event offerings.
Uphold Restaurant Associates’ standards of excellence in food quality, presentation, and hospitality.
Oversee culinary team recruitment, training, and development, fostering a culture of creativity, inclusion, and continuous improvement.
Maintain the highest standards of food safety, sanitation, and kitchen operations.
Collaborate closely with hospitality, operations, and client leadership to ensure an exceptional dining experience tailored to the Foundation’s mission and culture.
Manage food and labor costs while maintaining premium quality and service expectations.