Job Description
Solaire Restaurant Group, a leader in luxury dining, is seeking an innovative and seasoned Executive Chef to lead the culinary operations at our flagship Michelin-starred restaurant in the heart of New York City. This pivotal role demands a visionary leader who can elevate our culinary program, drive creative menu development, and mentor a world-class kitchen brigade. You will have full ownership of the culinary P&L, ensuring an unparalleled dining experience that delights our esteemed clientele while maintaining exceptional profitability standards.
Responsibility
- Conceptualize and execute seasonal, innovative menus that align with the restaurant’s luxury brand and financial goals.
- Manage all BOH operations including hiring, scheduling, training, and performance management of a 40+ person culinary team.
- Develop and maintain strict food cost, labor cost, and inventory controls to maximize profitability without compromising quality.
- Foster a culture of culinary excellence, creativity, and continuous improvement through mentorship and professional development.
- Ensure strict adherence to all NYC health department regulations, food safety standards, and sanitation protocols.
- Collaborate with the front-of-house team, General Manager, and ownership on strategic initiatives, guest feedback, and revenue optimization.
- Oversee the procurement of premium ingredients, fostering relationships with local farmers, fishermen, and purveyors.
Qualification
- Degree from a recognized culinary institute (e.g., CIA, FCI) or equivalent professional experience.
- Minimum 10+ years of progressive culinary experience in high-volume fine dining environments.
- At least 5+ years in a leadership role as Executive Chef or Chef de Cuisine in a Michelin-starred or Forbes Travel Guide-rated restaurant.
- Proven financial acumen with experience managing significant P&L, budget, and food cost targets.
- Strong knowledge of modern cooking techniques, global cuisines, and dietary trends (e.g., molecular gastronomy, plant-based cuisine).
- Certified Executive Chef (CEC) or equivalent certification strongly preferred.
- ServSafe Certification and extensive knowledge of OSHA standards.