Executive Chef Position Available In New York, New York

Executive Chef
Roscioli NYC
43 MacDougal Street, New York, NY
Full Time • Salary ($110k – $140k)

Expires:

Jul 24, 2025 Be an early applicant
Required Years of Experience 4 years Job Details The Role The Executive Chef will collaborate closely with the Culinary Director to effectively bring the Restaurant’s culinary vision to life by managing all kitchen operations. This includes high-level organization, planning, cost management, and leading the Sous Chef team while actively mentoring and developing both current and future hourly team members. The Executive Chef sets the tone for the kitchen, ensuring excellence in food production, cleanliness, organization, and team dynamics. The right candidate will quickly embrace the brand, values, and culture of the company, inspiring enthusiasm and engagement throughout the process, and delivering a positive, energetic experience for both guests and team members. As a small team, we all take on multiple responsibilities and support one another wherever needed. A collaborative mindset, can-do spirit, and respectful, inclusive attitude are essential and expected from every team member.

Responsibilities:

Oversee high-level organization, planning, and cost control strategies
Delegate responsibilities to Sous Chefs and Line Cooks
Ensure smooth coordination with the team during all meal prep and service periods
Develop menus based on seasonal ingredients and availability, including Italian imported ingredients Collaborate effectively with all Kitchen Staff
Supervise the quality and portioning of food served to guests
Confirm all dishes are properly seasoned and cooked to standard
Lead the back-of-house team in organizing, planning, and executing daily service
Oversee and manage the kitchen’s operating budget
Uphold cleanliness and safety standards within the kitchen
Ensure kitchen inventory is properly stocked and maintained
Support recruitment efforts by helping to hire new cooks Deliver thorough training to newly onboarded team members
Lead all offsite production/prep and provide input on consulting projects
Address and resolve guest complaints and concerns professionally
Adhere to all food safety and sanitation regulations
Remain informed about evolving trends and developments in the culinary industry

Qualifications Include:

Works independently with minimal supervision, exercising sound judgment and professionalism
Communicates clearly and professionally with vendors, partners, guests, team members, and ownership
Collaborates well with others and fosters a cooperative work environment
Receives direction and constructive feedback with a positive, growth-oriented mindset
Completes tasks efficiently and on deadline
Manages multiple projects and responsibilities with strong multitasking skills
Demonstrates reliable attendance and punctuality consistently

Physical Requirements:

Must be able to lift up to 50 pounds Must be able to seize, grasp, turn and hold objects with hands Must be able to work on your feet for at least 8 hours Occasional environmental exposures to cold, heat, and water Occasionally kneel, bend, and crouch as required Education /

Training:

At least 4 years of relevant restaurant experience, specifically in Italian food prep
Strong working knowledge of relevant food preparation

Compensation Details Compensation:

Salary ($110,000.00 – $140,000.00) Required Skills Leadership Team Management Problem Solving Creativity in Menu Design Attention to Detail Time Management Adaptability Customer Service Orientation