Executive Chef

Compass Group•New York, NY

6d•$130,000 - $150,000•Onsite

About The Position

The Metropolitan Museum of Art is opening a new restaurant in collaboration with Chef Rita Sodi and Chef Jody Williams, widely admired for shaping a distinct, ingredient‑driven approach to Italian cooking in New York. Known for restaurants that feel both deeply personal and broadly welcoming, the chefs bring a philosophy rooted in seasonality, simplicity, and respect for craft. Their work is defined by clarity of vision, thoughtful restraint, and an enduring sense of place, values that will guide this restaurant’s identity within one of the world’s most iconic cultural institutions. The Executive Chef will partner closely with Chef Sodi and Chef Williams, alongside Restaurant Associates, to translate this celebrated culinary point of view into day-to-day operations. This role offers the opportunity to steward a chef-driven concept on a meaningful scale, leading a kitchen that values collaboration, mentorship, and consistency as much as it does creativity. The ideal candidate is a grounded, people‑first culinary leader who is inspired by working in partnership with renowned chefs, supported by an experienced hospitality organization, and motivated by the chance to build a restaurant that will be experienced by millions.

Requirements

Experience leading chef‑driven restaurants or high‑profile culinary programs
A cooking style rooted in technique, restraint, and respect for ingredients
Comfort operating in dynamic, public‑facing environments
A collaborative leadership approach that values communication, mentorship, and inclusion
Operational fluency and the ability to balance creativity with structure
A steady, engaged presence in the kitchen and across the restaurant
Experience opening new restaurants or leading established concepts through growth
Familiarity with Italian or European‑influenced cuisine
Background working within cultural institutions, destination dining, or hospitality groups
Interest in the intersection of food, art, and public space

Responsibilities

Execute and uphold the culinary vision established in collaboration with Chef Rita Sodi and Chef Jody Williams, ensuring consistency, integrity, and excellence
Lead menu development and seasonal updates that reflect the restaurant’s philosophy while meeting the needs of a diverse audience
Ensure high standards of flavor, technique, and presentation across all services
Balance creativity with approachability, honoring the context of a museum setting
Build, mentor, and lead a diverse culinary team, fostering an inclusive and respectful kitchen culture
Create clear systems for training, feedback, and professional growth
Support a collaborative environment where chefs at all levels feel valued and invested
Work with Restaurant Associates leadership on recruiting, onboarding, and talent development
Oversee all back‑of‑house operations, including ordering, inventory, scheduling, food safety, and sanitation
Manage food and labor costs responsibly while protecting quality and team experience
Implement systems that support consistency, efficiency, and sustainability
Ensure compliance with all organizational, local, and state standards
Work closely with front‑of‑house leadership to deliver a seamless, hospitality‑driven guest experience
Collaborate with all stakeholders and museum partners to align culinary operations with goals
Support special events, member programming, and moments of increased visibility with confidence and care
Serve as a thoughtful ambassador for the restaurant and its values