Executive Chef| International Market| Brooklyn, NY
About the Company
A large-scale gourmet market and prepared foods operation in Brooklyn is seeking an Executive Chef to oversee one of its core culinary divisions. The organization is currently investing heavily into culinary quality, operational improvements, and leadership development as part of a broader business evolution.
About the Role
The Executive Chef will lead daily kitchen operations within a high-volume prepared foods environment focused on premium proteins, composed dishes, salads, sides, and elevated retail culinary offerings. This role requires a hands-on chef who can execute at a high level while maintaining strong operational discipline and team leadership.
The ideal candidate is organized, adaptable, quality-focused, and comfortable working in a production-driven environment while still maintaining elevated culinary standards.
Key Responsibilities
- Oversee daily kitchen operations and production execution
- Lead and develop BOH teams while maintaining strong accountability and kitchen culture
- Ensure consistency, food quality, cleanliness, and operational standards
- Support menu development, recipe testing, and culinary R&D
- Manage food cost, ordering, inventory, and labor controls
- Train and mentor kitchen staff while improving overall execution and efficiency
- Collaborate with ownership and leadership teams on operational improvements
- Maintain strong organization and production systems in a high-volume environment
Qualifications
- 5+ years of Executive Chef or senior kitchen leadership experience
- Strong high-volume culinary production background
- Experience with prepared foods, catering, restaurants, hotels, or commissary operations preferred
- Ability to balance culinary creativity with operational execution
- Strong understanding of food cost controls and labor management
- Hands-on leadership style with strong communication skills
- Experience leading large kitchen teams
- Kosher experience not required
Benefits
- Competitive salary range of $115K–$135K
- Bonus potential
- Health benefits
- PTO and paid Jewish holidays
- Growth opportunity within an evolving culinary organization
- Stable, established business with strong ownership involvement