Culinary Director

3 days ago


New Haven, Connecticut, United States Gecko New York Full time

Gecko New York: A Farm-to-Table Culinary Opportunity

We are seeking a talented and experienced Culinary Director to lead our culinary team at Gecko New York, a vibrant farm-to-table restaurant in the heart of New England. The ideal candidate will have a passion for using locally sourced ingredients, an understanding of seasonal menus, and strong leadership skills to manage kitchen operations.

About the Role:

  • Develop and implement seasonal menus that showcase local and sustainable ingredients while maintaining high culinary standards.
  • Collaborate with local farmers, suppliers, and purveyors to source the freshest ingredients available.
  • Oversee the preparation and presentation of all dishes, ensuring consistency and attention to detail.
  • Train, mentor, and develop the kitchen staff, fostering a culture of collaboration, creativity, and high performance.
  • Monitor food costs, portion control, and waste management to ensure optimal profitability.
  • Maintain high standards of kitchen hygiene and sanitation, ensuring compliance with all health and safety regulations.
  • Manage inventory, purchasing, and supplier relationships to ensure quality and cost control.
  • Stay up to date on industry trends, techniques, and ingredients to continually evolve and elevate the menu.
  • Collaborate with front-of-house management to ensure seamless service and an exceptional guest experience.
  • Handle kitchen scheduling, staffing, and labor management to ensure proper coverage and efficient operations.

Requirements:

  • 5+ years of experience as a Culinary Director or Executive Chef in a high-volume, upscale restaurant.
  • Proven ability to create seasonal, innovative menus that align with the farm-to-table philosophy.
  • Strong leadership and team management skills, with the ability to inspire and motivate kitchen staff.
  • Excellent knowledge of kitchen operations, food safety, and sanitation standards.
  • Experience in managing food costs, inventory, and supplier relationships.
  • Ability to thrive in a fast-paced, high-pressure environment while maintaining a focus on quality and detail.
  • Culinary degree or relevant professional training is preferred.
  • A passion for local ingredients and sustainable practices.

What We Offer:

  • $120,000 - $150,000 annual salary, depending on experience.
  • Competitive benefits package, including health insurance and paid time off.
  • Opportunities for creative input and professional growth within a dynamic and supportive environment.
  • Be part of a close-knit team dedicated to delivering an exceptional farm-to-table dining experience.

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