Job Description
At The Gilded Fork, we are not just serving food; we are crafting unforgettable culinary experiences. Located in the heart of New York City, our Michelin-starred restaurant is seeking an exceptional Executive Chef to lead our brigade and elevate our dining concept to new heights.
As our Executive Chef, you will be the visionary behind our menu, driving creativity, maintaining the highest standards of execution, and mentoring a team of passionate culinary professionals. You will collaborate closely with the ownership group to ensure profitability without compromising artistic integrity.
This is a rare opportunity to lead a flagship kitchen in one of the world's most competitive culinary markets. If you are a proven leader with a relentless pursuit of excellence, we invite you to apply.
Responsibility
- Conceptualize, develop, and execute innovative seasonal menus that reflect the restaurant's brand and culinary philosophy.
- Oversee all kitchen operations, ensuring impeccable food quality, presentation, and consistency across all dishes.
- Recruit, train, mentor, and lead a high-performing culinary team, fostering a culture of respect, creativity, and continuous improvement.
- Manage food and labor costs, inventory, and vendor relationships to achieve budgetary goals without compromising quality.
- Implement and enforce strict health, safety, and sanitation standards in compliance with NYC DOHMH regulations.
- Collaborate with the front-of-house team to ensure a seamless and exceptional guest experience.
- Stay abreast of global culinary trends and integrate relevant techniques and ingredients.
Qualification
- Minimum of 8-10 years of progressive culinary experience in high-volume, fine-dining establishments.
- At least 3-5 years of experience as an Executive Chef or Head Chef in a Michelin-starred or equivalent high-end restaurant.
- Proven track record of menu development, cost control, and P&L management.
- Exceptional leadership and communication skills with the ability to inspire a diverse team.
- Culinary degree from an accredited institution (e.g., CIA, FCI) is highly preferred.
- Deep knowledge of seasonal ingredients, global cuisines, and classical techniques.
- ServSafe Manager Certification and thorough knowledge of NYC health codes.
- Must be legally authorized to work in the United States.