Executive Chef

5 days ago


New York, New York, United States One Haus - New York Full time

Job Summary:

The Executive Chef is responsible for overseeing all kitchen operations and managing the back-of-house (BOH) staff within the venue. Collaborating closely with the Chef Owner and General Manager, the Executive Chef ensures the overall success of the food and beverage (F&B) operations. They lead the BOH team and maintain high standards of food quality, consistency, inventory management, and cost control.

Key Responsibilities:

Food Management:

  • Maintain food quality and consistency, focusing on presentation and taste through pre-service checks and audits.
  • Supervise food service to ensure standards are met, train staff on proper execution, and collaborate on menu development.
  • Handle procurement, manage inventory, and ensure compliance with company-approved suppliers.
  • Maintain up-to-date food bibles, ensuring accessibility for staff and enforcing FIFO procedures.

People Management:

  • Attend management meetings to discuss KPIs, including labor, cost of goods sold (COGS), cleanliness, health, safety, and more.
  • Communicate updates to BOH staff and manage recruitment, training, and professional development.
  • Conduct staff performance reviews, ensure positive work environments, and uphold discipline practices.

Kitchen Management:

  • Ensure cleanliness and food safety compliance, manage third-party relationships (e.g., waste management), and maintain kitchen equipment.
  • Conduct daily walk-throughs, manage preventative maintenance, and oversee opening/closing duties.

KPI & Systems Management:

  • Conduct monthly inventory and maintain up-to-date records in the inventory management system.
  • Monitor food COGS and labor costs, ensuring they meet company targets.
  • Collaborate with the Chef Owner and GM on financial reporting, including P&L reviews, and attend weekly meetings to address operational performance and guest feedback.

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