Executive Chef

Cipriani•New York, NY

21d

About The Position

We are seeking a hospitality focused and organized individual to join our team as An Executive Chef. The Executive Chef is responsible for the overall culinary operations of the restaurant, ensuring the highest quality of food, exceptional presentation, and efficient kitchen operation. This role requires creativity, leadership, and extensive knowledge of culinary techniques. The Executive Chef will oversee menu development, manage kitchen staff, maintain inventory, and ensure compliance with health and safety regulations.

Requirements

Culinary degree or equivalent training from a recognized culinary institute is preferred.
Minimum of 5 years of experience in a high-volume restaurant, with at least 2 years in an executive or head chef role.
Extensive knowledge of culinary techniques, food safety standards, and kitchen equipment.
Strong leadership and team management skills.
Excellent organizational and time-management abilities.
Creativity and a passion for culinary arts.
Ability to work under pressure and handle multiple tasks simultaneously.
Good communication skills and the ability to work effectively with a diverse team.
Experience in menu engineering and food costing.
Familiarity with various cuisines and cooking styles.
Proficiency in using kitchen management software.
Basic understanding of nutrition and dietary restrictions.
Ability to stand and walk for extended periods during shifts, often for 8-12 hours.
Frequent movement between different areas of the kitchen and dining room.
Proficient use of hands and fingers to handle, cut, chop, and prepare food items.
Ability to operate kitchen equipment and tools such as knives, slicers, and mixers.
Ability to lift and carry heavy items, including pots, pans, food supplies, and equipment, up to 50 pounds.
Frequent lifting, bending, and reaching to store and retrieve ingredients and supplies.
Ability to work in a hot and humid environment for extended periods.
Tolerance to temperature fluctuations in the kitchen.
Ability to work long hours, including evenings, weekends, and holidays, as required.

Responsibilities

Oversee daily kitchen operations, ensuring smooth and efficient workflow.
Lead and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Conduct regular staff meetings and training sessions to ensure continuous improvement and adherence to standards.
Ensure all dishes are prepared and presented according to established recipes and standards.
Monitor portion sizes, ingredient quality, and food presentation to maintain consistency.
Conduct regular taste tests and quality checks.
Manage inventory levels and order supplies to ensure the kitchen is adequately stocked.
Monitor food costs and work to minimize waste.
Negotiate with suppliers to obtain the best prices for ingredients and equipment.
Ensure the kitchen complies with all health and safety regulations.
Maintain cleanliness and organization in all kitchen areas.
Implement and enforce food safety and sanitation standards.
Prepare and manage the kitchen’s budget.
Track financial performance and work with the management team to meet revenue and profit targets.
Analyze food cost reports and adjust menu pricing and portions as needed.
Occasionally interact with customers to gather feedback and address any concerns.
Work closely with the front-of-house team to ensure seamless service and guest satisfaction.