Executive Chef

Compass Group•New York, NY

2d•$115,000 - $125,000•Onsite

About The Position

Canyon Museum is opening in Fall 2026 on the Lower East Side of New York City. Canyon is a new 40,000-square-foot space devoted to video, sound, performance, and other forms of durational art including state-of-the-art technologies to reimagine how visitors experience these art forms. We are seeking an accomplished and visionary Executive Chef to lead the culinary program for the restaurant, bar, café and events. This is an opportunity to shape the food and beverage experience of a major cultural institution while working in partnership with a highly renowned The Executive Chef will be responsible for establishing the culinary identity of the operation, developing a compelling and seasonally driven menu, and building a kitchen culture grounded in hospitality, creativity, excellence, and operational discipline. The ideal candidate brings a sophisticated culinary point of view, strong leadership skills, and the ability to translate a creative vision into an exceptional, consistently executed guest experience.

Requirements

Accomplished and visionary Executive Chef to lead the culinary program for the restaurant, bar, café and events.
Sophisticated culinary point of view.
Strong leadership skills.
Ability to translate a creative vision into an exceptional, consistently executed guest experience.

Responsibilities

Developing and executing a compelling culinary vision that reflects Canyon Museum's mission and guest experience.
Creating seasonal, ingredient-driven menus that balance creativity, quality, and operational excellence.
Leading, mentoring, and developing a high-performing culinary team while fostering a culture of professionalism, accountability, and collaboration.
Overseeing all kitchen operations, including staffing, scheduling, purchasing, inventory management, food preparation, production, and service execution.
Establishing and maintaining recipes, training programs, culinary standards, and operational systems to ensure consistency and efficiency.
Partnering with front-of-house leadership to deliver seamless hospitality experiences for daily visitors, private events, exhibitions, and special programming.
Managing food and labor costs, culinary budgets, vendor relationships, purchasing strategies, and inventory controls.
Maintaining exceptional standards for food quality, presentation, sanitation, safety, and regulatory compliance.
Continuously evaluating guest feedback, culinary trends, and operational performance to enhance the overall culinary program.