Job Description
Join The Manhattan Table, a premier dining destination in the heart of New York City, as our Executive Chef. This role offers the unique opportunity to shape our culinary identity, curate seasonal menus, and lead a passionate kitchen team committed to excellence.
You will work closely with our management team to ensure an unforgettable dining experience for our guests while maintaining the highest standards of food quality, safety, and presentation.
Responsibility
- Design and execute innovative menus that reflect seasonal ingredients and current culinary trends.
- Oversee daily kitchen operations, including staff scheduling, inventory control, and equipment maintenance.
- Ensure compliance with food safety regulations and uphold strict hygiene standards.
- Collaborate with front-of-house staff to deliver seamless service and address guest feedback.
- Train, mentor, and develop kitchen staff to foster a culture of continuous improvement.
- Manage food costs by monitoring portion sizes, waste, and supplier relationships.
- Participate in menu tasting, marketing events, and community outreach initiatives.
Qualification
- Minimum of 5 years of experience in a high-volume culinary environment, with at least 2 years in a supervisory role.
- Proven track record of creating award-winning dishes and managing a diverse kitchen team.
- Strong knowledge of food safety standards, HACCP, and local health regulations.
- Excellent leadership and communication skills, with the ability to work under pressure.
- Ability to manage kitchen budgets, control food cost, and maximize profitability.
- Flexibility to work evenings, weekends, and holidays as required.
- Culinary degree or equivalent certification from an accredited institution preferred.
- Creative mindset with a passion for continuous learning and menu innovation.