Salary: $135,000 – $165,000
Role: Culinary Director / VP of Culinary
Who we are: We are building the next generation of the American Diner, throughout neighborhoods in NYC and outside of it. Empowering guests to personalize fresh meals, whether in our restaurants or in their homes.
Vegetable forward, simple and fresh. Made for everyone.
Our kitchen is the heart of our operation. So, our Executive Chef plays a tremendous role in the company. S/he is responsible for the daily operations of the restaurant’s kitchens as well as leading the kitchen team and setting the strategic and creative culinary vision. The Executive Chef is required to have strong business acumen and superb relationship building and people management skills.
This leader will be required to manage hundreds of employees across multiple kitchens with an extremely high volume of food. We are looking for someone with comparable experience, who is ready to roll up their sleeves, has a mind that is open to both teaching and learning, and an ability to build strong relationships and develop trust.
The Executive Chef is part of the company’s Upper Management. This role reports to the CEO and supervises the Regional Chefs and all kitchen employees.
Our employees feel at home when they are at work, and we’re looking for someone to join our community.
Direct the operation of our multiple kitchens, ensuring proper culinary standards are in place and ensuring consistent preparation of all food according to our recipes standards. Constantly evolve and design new specials and menu items to meet the needs of our clientele, ensuring alignment with the team’s abilities and according to industry trends. Ongoing analysis of the menu as it relates to cost, revenue, supplies, etc. Ensure all of our kitchens meet top health and safety standards and are in compliance with all company policies. Oversee all Back of House (BOH) team members, including recruitment, onboarding, training, performance management, setting schedules and disciplinary procedures. Provide mentoring, coaching and regular feedback to help team members grow and develop within the company. Develop and communicate policies and procedures for day-to-day operations in the kitchen, including checklists, inventory tracking, food cost, team hours and management, etc. Promote teamwork through ongoing communication with kitchen teams and collaboration with all other departments. Participate in Upper Management meetings. Develop and manage relationships with suppliers. Responsible for meeting labor and COGs goals set by the CEO.
Ability to develop trust and build relationships with a high degree of emotional intelligence. Experience working under pressure in a high volume, fast paced food operation. Experience with mass production is a plus. Culinary creativity. Strong business acumen and experience with P&Ls, budgets, inventory management. Proven experience leading hundreds of employees and helping them grow and develop. Ability to communicate clearly in English and Spanish.