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New York, United States Gecko Hospitality Full timeWe are seeking a visionary and experienced Corporate Executive Chef to lead our culinary operations across multiple restaurant locations. The ideal candidate will possess a strong background in menu development, kitchen management, and team leadershi Executive Chef, Corporate, Chef, Executive, Operations, Culinary, Staffing
Executive Chef
1 month ago
We are seeking a talented and driven Working Executive Chef to lead our culinary team with hands-on leadership, exceptional culinary skills, and attention to detail that reflects the high standards of our historic establishment. Position Summary: The Working Executive Chef will be actively involved in all aspects of kitchen operations—from menu creation to plating, staff training, and cost management. This role requires a strong presence on the line, a deep commitment to culinary excellence, and the ability to lead by example in a fast-paced, high-end environment. Key Responsibilities: Menu Development & Culinary Leadership Create and execute seasonal and à la carte menus that reflect creativity, quality, and authenticity. Ensure each dish meets the highest standards for taste, presentation, and consistency. Stay current with culinary trends while preserving the traditional elements of the restaurant's cuisine. Hands-On Kitchen Operations Actively work the line during service, demonstrating expert technique and precision. Lead plating and final presentation of dishes, ensuring perfection before service. Maintain open communication with FOH to coordinate smooth service and guest satisfaction. Training & Team Management Train, mentor, and supervise line cooks and kitchen staff. Foster a culture of discipline, respect, and continuous learning. Conduct regular training on cooking techniques, recipes, and kitchen procedures. Kitchen Management & Organization Order ingredients, manage inventory, and ensure accurate stock levels. Maintain a detailed spreadsheet tracking all kitchen expenses, including food costs and supplies. Create and update order forms for vendors to streamline purchasing and delivery accuracy. Build and manage weekly staff schedules to ensure coverage while controlling labor costs. Ensure all kitchen equipment is in good working condition and maintained regularly. Keep the kitchen clean, organized, and compliant with all health and safety standards. Qualifications: Minimum 5 years of experience in a fine dining kitchen, including at least 3 years in a leadership role. Proficiency in both classical and modern culinary techniques. Strong leadership, organizational, and communication skills. Demonstrated ability to manage food and labor costs effectively. Skilled in plating, quality control, and maintaining kitchen standards under pressure. Food safety certification (e.g., ServSafe) strongly preferred.
