Executive Chef

Job Summary:

As the Executive Chef, you will lead culinary operations for a high-volume corporate dining program in New York City. This role oversees a full-service deli station, breakfast and lunch hot and cold buffets, soup, oatmeal, and additional daily dining offerings.

This is an exciting opportunity for an energetic, hands-on culinary leader who thrives in a fast-paced corporate dining environment. The Executive Chef will be responsible for delivering consistent food quality, innovative menus, efficient production, and exceptional service while maintaining Restaurant Associates culinary, safety, sanitation, and presentation standards.

Key Responsibilities:
-Lead daily culinary operations for a high-volume corporate dining program serving approximately 3,000 employees.
-Oversee production and service for the full deli station, breakfast and lunch hot and cold buffets, soup, oatmeal, and other café offerings.
-Plan regular and modified menus in alignment with client expectations, corporate dining programs, seasonal trends, and established guidelines.
-Prepare and direct the preparation of high-volume meals using standardized recipes, proper portioning, and presentation standards.
-Complete and review daily production worksheets, waste logs, prep lists, and other operational documentation.
-Maintain a visible, hands-on leadership presence during preparation, service, and peak dining periods.
-Train, coach, and develop culinary team members on food preparation, batch cooking, equipment operation, safe food handling, sanitation, and service standards.
-Establish and maintain cleaning, sanitation, and equipment maintenance schedules for all kitchen, storage, and service areas.
-Ensure all team members follow established procedures and complete assigned cleaning and maintenance responsibilities.
-Manage food and non-food inventory while maintaining appropriate product levels, controlling costs, and minimizing waste.
-Monitor purchasing, receiving, storage, product rotation, and vendor quality to support operational efficiency.
-Ensure compliance with federal, state, and local health regulations, Company policies, and department sanitation procedures.
-Partner with the front-of-house and account leadership teams to ensure a seamless guest experience.
-Participate in departmental meetings, staff development initiatives, training programs, and professional development opportunities.

What We're Looking For:
-Associate’s degree in Culinary Arts or a related field, or equivalent culinary experience.
-Three to five years of progressive, hands-on culinary or kitchen management experience in a high-volume environment.
-Experience leading high-volume, complex corporate dining or foodservice operations is highly desirable.
-Extensive catering, buffet, deli, and institutional foodservice experience preferred.
-Strong background in batch cooking, production planning, and high-volume meal service.
-Hands-on leadership style with the ability to work directly alongside the culinary team.
-Comprehensive knowledge of culinary trends, menu development, food production, sanitation, food cost control, waste reduction, and presentation.
-Strong communication, organization, leadership, and team-building skills.
-Proficiency with Microsoft Office, including Word, Excel, and PowerPoint, as well as Outlook, email, and internet applications.
-ServSafe certification highly preferred.