Executive Chef

The Concept

A new venue is bringing an elevated live music and dining experience to a storied space in Manhattan, one that has previously played host to celebrated food and jazz institutions. This concept prioritizes exceptional musical curation, artful interior design, and state of the art acoustics. The food and beverage program promises to be among the finest of any concert venue in the country.

This exciting new venture comes from a respected name in live entertainment, known for a portfolio of beloved music venues across the country, in partnership with the estate of a legendary musical icon. The space will celebrate that artist's eclectic legacy and heritage, drawing from a rich blend of cultural roots, regional upbringing, and a deep connection to jazz, Americana, and world music. This will be a welcoming space for music lovers and artists of all kinds and an innovative experience in live concert venues.

Job Description

This role requires a chef who understands the rhythm of a live music venue as much as a restaurant. The ideal candidate can run a full-service kitchen, adapt menus around show calendars, manage high-volume pre-show and post-show service, and maintain food quality through compressed pickup windows. The Executive Chef will be responsible for the restaurant menu, show-space menu, artist hospitality, private events, and daily kitchen operations. They should be comfortable balancing elevated food with speed, simplicity, cost control, and guest experience.

The Executive Chef is also responsible for department supervision and financial performance, including back-of-house labor and budget management, sales building, maintaining operation supplies, and the maintenance and update of labor systems, with strict adherence to food, safety, and health standards. They must understand the philosophy of the owner and adhere to all company policies and will serve as a mentor to junior kitchen staff, upholding standards for quality and cleanliness with professionalism, efficiency, and compassion.

Responsibilities

• Meet or exceed budgetary expectations
• Control and monitor inventory
• Develop menu engineering program to project/monitor trend and predict cost
• Assist and support kitchen management as needed
• Ensure positive and creative team environment within department
• Facilitate open communication with the Sous Chef, supervisors, and staff
• Facilitate proper inter-departmental communications and organization
• Assure complete and satisfactory ongoing staff training
• Maintain open door policy and make information-based decisions
• Hold monthly, weekly, daily, or as needed department meetings
• Ensure adherence to food health and safety guidelines
• Ensure proper execution of all corporate mandates and SOPs
• Help in developing cost effective specials and menu changes to achieve maximum sales
• Ensure food is considered excellent value and increases guest frequency
• Make sure all staff has supplies needed to facilitate job
• Make sure all equipment is maintained and staff is properly trained on it, and all housekeeping standards are in compliance with inspection guidelines
• Make sure all food standards are met, and portions are monitored
• Take guest and crew feedback into consideration
• Adapt menus and staffing around the live show calendar, including pre-show rushes, show-night compression, and post-show service
• Design and execute a show-space menu distinct from the full restaurant menu
• Oversee artist and tour hospitality, including rider fulfillment and backstage/green room food service
• Partner on private events and buyouts alongside daily operations
• Balance elevated food quality with speed, simplicity, and guest experience

Qualifications

• Minimum 5+ years kitchen management experience, ideally owning full P&L across restaurant, venue, and events
• Skilled in cooking, cost controls, management, crew training and development
• Working knowledge of kitchen procedures
• Knowledge of food and beverage costs, labor costs, and product costs
• Computer knowledge (Google, Zoom, Excel, word processing, etc.)
• Ability to run all kitchen operations
• Ability to lift at least 50 lbs
• Ability to stand or stay in a stationary position for long periods of time
• Ability to tolerate extreme heat
• Ability to work in a fast-paced environment
• Must hold a valid NYC Department of Health and Mental Hygiene Food Protection Certificate and Allergen Awareness certification

Preferred Experience

• High-volume restaurant, music venue, hotel, theater, stadium, or event experience
• Strong systems background: prep planning, pars, purchasing, receiving, costing, and labor controls
• Ability to execute both full-service restaurant menus and simplified show/event menus
• Experience training hourly teams across multiple service formats
• Comfortable working around a live entertainment calendar, compressed service windows, and late-night operations