EXECUTIVE CHEF

Compass Group•New York, NY

3d•$100,000 - $115,000•Onsite

About The Position

Join Restaurant Associates as an Executive Chef at a premier corporate dining serving a global investment firm in NYC. In this exciting role, you will lead all culinary operations for a high-profile dining program, delivering exceptional food quality, presentation, and hospitality standards. The ideal candidate brings expertise across diverse cuisines and culinary techniques, a passion for innovation, and experience executing elevated corporate dining experiences, including weekly Chef Table programs and company-sponsored culinary initiatives. You will oversee kitchen operations, ensure a safe and sanitary work environment, develop and execute menus aligned with corporate programs and guidelines, and mentor a culinary team committed to excellence. This role requires a hands-on leader who can balance operational discipline with creativity while consistently exceeding guest expectations in a premier workplace dining setting.

Requirements

5+ years of progressive culinary leadership experience, preferably in high-volume corporate dining, hospitality, catering, or a comparable operation.
Strong experience in menu development, food-cost management, purchasing, inventory, production planning, and labor management.
Proven ability to lead and develop a culinary team in a fast-paced environment.
Strong knowledge of food safety, sanitation, and allergen protocols.
Strong organizational, communication, and leadership skills with a hands-on management approach.

Nice To Haves

Experience executing high-level catering and executive/VIP events preferred.

Responsibilities

Lead and oversee all daily culinary operations, including café service, production, grab-and-go, catering, and special events.
Maintain consistent standards for food quality, flavor, presentation, portioning, and overall execution.
Develop creative, seasonal, and guest-focused menus while balancing operational feasibility and food-cost objectives.
Manage food cost, purchasing, inventory, production, portion control, and waste to achieve established financial targets.
Establish effective production and prep plans based on forecasted volume, participation, and catering needs.
Maintain strict food safety, sanitation, allergen, labeling, storage, and regulatory compliance standards.
Lead, train, schedule, and develop the culinary team while maintaining clear expectations and accountability.
Provide hands-on leadership during peak service periods and ensure all culinary stations are properly prepared and supported.
Oversee culinary execution for catering, executive meetings, VIP functions, and special events, ensuring elevated presentation and service standards.
Partner closely with the General Manager and catering/operations teams on menus, financial performance, staffing, client requests, and operational priorities.
Engage with guests and clients, respond to feedback, and continuously identify opportunities to improve the culinary program.
Maintain an organized, efficient, clean, and service-ready culinary operation at all times.