Executive Chef

Compass Group•New York, NY

12d•$95,000 - $115,000

About The Position

As the Executive Chef at the Brooklyn Botanic Garden, you will lead the culinary vision for a complex operation including a restaurant, canteen, coffee bar, internal catering, and onsite coordination with our commissary partner. This role is ideal for a culinary leader who thrives in a dynamic, high-volume, guest-centric environment and is energized by the opportunity to elevate programs, collaborate across teams, and shape the future of our retail dining strategy. You will set the culinary tone for the account, ensuring exceptional food quality, operational consistency, and a memorable guest experience across multiple outlets.

Requirements

A collaborative, people-centered leader with strong culinary instincts and a passion for hospitality.
Experience designing menus and executing high-volume retail or multi-outlet programs.
Strong understanding of financial stewardship, including food cost management and purchasing practices.
Ability to lead teams in fast-paced environments with clarity, empathy, and a focus on growth.
Commitment to safety, sanitation, and inclusive workplace culture.
Culinary degree or formal culinary training.
4+ years of culinary management experience in a high-volume setting.
Experience with production kitchens, commissary models, or multi-unit culinary oversight.
Background in retail dining, fast casual, or elevated café environments.

Responsibilities

Design, plan, and evolve menus for all retail outlets, ensuring seasonal innovation and operational feasibility.
Roll out new culinary programs in partnership with the RA culinary and marketing teams.
Champion culinary standards that highlight quality, creativity, and consistency.
Oversee all culinary functions for the account, including restaurant, canteen, coffee bar, internal catering, and support for commissary coordination.
Lead and develop a diverse team of culinary professionals, fostering a collaborative and inclusive work environment.
Ensure full compliance with RA and NYC health, safety, and sanitation standards.
Manage food cost controls, financial targets, and purchasing practices across all units.
Oversee inventory processes, vendor relationships, and product sourcing.
Monitor expenditures and implement strategies to drive efficiency and reduce waste.
Serve as a key partner to FOH operations, marketing, and senior leadership to ensure aligned guest experiences.
Collaborate with our commissary partner (future-state) to support menu execution, quality control, and logistic efficiency.
Support internal catering events with thoughtful menus and smooth operational execution.