A James Beard Award-winning destination, is hiring for the role of Executive Chef.
Our food program has been helmed by excellent leaders in the industry, hailing from diverse Michelin-restaurants. While each chef has brought a personal style and interpretive vision to the menu, the common denominator has been a menu heavily driven by raw bar, crudo, and classic seafood plates, all of which are influenced by the trilogy of cities that inspired us: New Orleans, Paris, and old New York.
A successful Executive Chef candidate will have fluency in French classics, Japanese techniques (in plating and presentation), and Creole flavors. They must also be a passionate team leader and steward of the kitchen, proficient in costing, inventory, and frequent menu tasting with owners. We are looking for a detail oriented chef who would be cooking on the line nightly. Last but not least, the candidate for Executive Chef must show leadership through positivity and example, both inside and outside of the kitchen.
We have been long been lauded for excellence in drink making, as well as unwavering commitment to service and hospitality. We have been favorably written about in The New York Times, Esquire, GQ, Travel & Leisure, The New Yorker, Food & Wine, Playboy, and The Wall Street Journal. We have received nearly every major award in our industry, including a Taste Talks award and a James Beard Foundation Award for “Outstanding Bar Program” in 2016.
The salary for this position is $95k, with a $5k bonus salary if the food cost is at 32% at 1 year and an additional $4k salary if the food cost is at 30% at 1 year.
Plus health insurance.