Executive Chef - Corporate Dining (NY)
About The Position
We are seeking a dynamic and visionary Executive Chef to lead the culinary program for a premier, high-volume corporate dining and catering account in NYC. This is an exceptional opportunity to oversee a sophisticated food service operation delivering elevated hospitality and high-end catering experiences Monday through Friday. The Executive Chef will serve as the culinary face of the account, partnering closely with an esteemed client and front-of-house leadership team to curate innovative menus, execute flawless service, and drive an exceptional guest experience. This role offers a unique blend of onsite leadership and commissary kitchen oversight, requiring a passion for culinary excellence, luxury hospitality, operational sophistication, and high-touch client engagement.
Requirements
- ServSafe certification required
Nice To Haves
- At least 5 years of progressive culinary management experience in a high-volume setting
- High volume, complex foodservice operations experience - highly desirable
- Institutional and batch cooking experiences
- Hands-on Culinary management experience is a must
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Must be experienced with computers, including Microsoft Office (Word, Excel, and PowerPoint), Outlook, email, and the Internet
- Must be willing to participate in client satisfaction programs/activities
Responsibilities
- Operational excellence
- Builds outstanding relationships with the clients
- Manages cost controls and controls expenditures for the account
- Plans and creates all menus
- Purchases and manages inventory
- Rolls out new culinary programs in conjunction with marketing and culinary team
- Plans menus according to established guidelines
- Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets.
- Tastes completed meals to ensure quality
- Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
- Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follow and complete schedules as assigned
- Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary products are available when needed
- Makes all decisions regarding utilization of leftover food products, staying within the Company guidelines for such products
- Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
- Follows facility, department, and Company safety policies and procedures, including occurrence reporting
- Participates and attends departmental meetings, staff development, and professional programs, as appropriate
Benefits
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Paid Time Off
- Holiday Time Off (varies by site/state)
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid Parental Leave
- Personal Leave
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
