Executive Chef

Location: Midtown West, New York, NY

We are seeking an extraordinary, hands-on Executive Chef with a strong foundation in classical French technique to lead our culinary program, elevate our gastronomic identity, and direct kitchen operations at our historic fine dining establishment. This position offers a rare opportunity to showcase refined culinary artistry, lead a disciplined brigade, and curate exceptional tasting and à la carte experiences for a discerning clientele.

The Executive Chef leads all culinary operations with precision, creative vision, and strategic oversight, from seasonal menu conception and meticulous service execution to financial performance and brigade mentorship. This role requires an inspiring leader who thrives in a high-pressure, fine dining environment, balances artistic integrity with business acumen, and commands the line by example.

• Design and execute sophisticated seasonal, tasting, and à la carte menus that reflect classical French principles and technical precision while honoring our heritage.

• Source premium, seasonal, and artisanal ingredients from top vendors, local farms, and specialty purveyors.

• Ensure absolute consistency in taste, technique, stocks, sauces, and elevated presentation across every course.

• Command the pass and active service on the line during service hours, demonstrating flawless technique and unwavering poise under pressure.

• Direct final plating and meticulous quality control before any dish leaves the pass.

• Maintain seamless, professional communication with the Front-of-House sommelier and service team to deliver an immaculate guest experience.

• Recruit, train, and mentor a high-performing culinary brigade committed to fine dining precision.

• Foster a disciplined, respectful kitchen environment rooted in professionalism, attention to detail, and passion for the craft.

• Conduct advanced technical training in classical French culinary disciplines, precise butchery, sauce making, and refined plating techniques.

• Oversee ingredient sourcing, high-end inventory management, and yield control to ensure minimal waste and peak ingredient freshness.

• Utilize food and labor management strategies to maintain target food costs and maximize operating profitability without sacrificing quality.

• Create strategic weekly staff schedules that maintain flawless service coverage while respecting brigade well-being.

• Enforce rigorous cleanliness standards and complete compliance with all NYC Department of Health (DOHMH) regulations.

• Experience: Minimum 5 years in Michelin-starred, star-rated, or fine dining kitchens, including at least 3 years in a senior leadership role (Executive Chef, Chef de Cuisine, or Executive Sous Chef).

• Technique: Formally trained in Classical French culinary techniques, with superior command of classical sauces, butchery, and precision plating.

• Leadership: Exceptional leadership presence, emotional intelligence, and the ability to maintain composure during high-volume, critical service.

• Financial Acumen: Deep understanding of prime cost management, fine dining food costs, high-end purveyor negotiations, and labor optimization.

• Certifications: Active NYC Department of Health Food Protection Certificate required.