Executive Chef (VIP Lounge)

Aramark•New York, NY

1d•Onsite

About The Position

The Executive Chef is responsible for the overall quality and profitability of the restaurant and ensures that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained. The Executive Chef must work in partnership with the General Manager and communicate fully with the Corporate Chefs and the Director of Operations as well as maintain relations with the hotel personnel. The Executive Chef supervises all the back-of-house staff. This position is full-time and salary-based. LifeWorks Restaurant Group is a hospitality-driven restaurant company built for the modern workplace. We design and operate chef-led cafés, catering programs, and food experiences that go far beyond transactions, creating moments of connection, culture, and care in everything we do. Rooted in culinary excellence and powered by creativity, LifeWorks brings together food, design, and service to build brands within brands, tailoring each experience to the people and communities we serve. Our work lives at the intersection of hospitality and strategy, elevating everyday dining, strengthening workplace culture, and turning food into a meaningful part of how organizations engage their teams.At LifeWorks, people make the difference. That belief shapes how we lead, how we partner, and how we bring hospitality to life across every café, every campus, and every client relationship.

Requirements

Six+ years of experience in high volume or fine dining environment, preferably in a supervisory role
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
Ability to write reports, business correspondence, and procedure manuals
Ability to calculate figures and amounts such as discounts, proportions, percentages
Actively practices food safety procedures
Able to train and motivate team
Strong Organizational skills
Effective time management

Responsibilities

Supervise and manage all kitchen staff, including hiring, training, and scheduling
Oversee menu planning and development, ensuring a diverse and innovative selection of dishes
Conduct cost analysis and budgeting to optimize food costs and maintain profitability
Maintain high standards of cleanliness, organization, and food safety in the kitchen
Collaborate with restaurant management to create memorable dining experience for guests