Executive Chef & Sous Chef for Boutique Hotel (New York)

A successful hospitality group is seeking a highly talented Executive Chef and Sous Chef to lead a culinary team for an upscale concept opening in a boutique hotel in NYC.

Essential Requirements:

Strong ability to develop, implement, maintain, and supervise proper recipe and culinary consistency

Experience managing high-volume restaurant kitchen operations

Strong culinary depth, leadership & teaching skills

Comprehensive understanding of food costs and inventories and execution of consistent, accurate weekly numbers to the corporate team

High level of innovation and creativity in order to design frequently changing menus for a la carte and private dining rooms

Ability to provide leadership and guidance for FOH and BOH staff

Acumen in and ability to excel with overall financial aspects of business operation

Desired Traits and Characteristics:

Creativity and the ability to think outside the box

Strong leader

Great work ethic with the ability to work extended hours and in multiple facets – ie operations, administrative, and corporate setting

Desire to contribute to a growing business concept and provide forethought moving forward

Occasional international travel needed for research

Some nights, weekends and holidays required

compensation: Competitive Salary

employment type: full-time

Please apply with your video resume, for your first interview.

Thank you.