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Job Description
Corporate Chef Confidential Manhattan, NY Job Details Full-time $135,000 - $150,000 a year 13 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Referral program Food provided Qualifications Vendor relationship building Teamwork Program development Reporting and dashboarding tools Team development Schedule management Kitchen cost control Menu costing Restaurant cost management Project leadership
Full Job Description Confidential Opportunity:
Group Chef /
Corporate Chef Salary:
$135,000 - $150,000 per year Position Overview We are seeking a highly skilled and strategic culinary leader to join a growing hospitality group as a Corporate Chef. This role will serve as a key partner to operations and executive leadership, helping drive culinary excellence, operational consistency, menu innovation, and team development across multiple restaurant concepts and locations. The ideal candidate is equally comfortable in the field and at a desk—able to coach culinary teams, support restaurant openings, develop systems and recipes, analyze performance data, and contribute to the long-term culinary vision of the organization. Key Responsibilities Culinary Leadership & Brand Standards Provide culinary leadership and support across multiple restaurant locations and concepts. Ensure consistent execution of food quality, presentation, recipes, and standards across all properties. Partner with culinary and operations leadership to maintain and elevate brand standards. Conduct regular restaurant visits, audits, and assessments to identify opportunities for improvement and development. Menu Development & Innovation Assist in the development and execution of future menu initiatives across all brands. Partner with leadership & marketing team to evaluate food trends, seasonal offerings, and guest preferences. Lead recipe development, testing, costing, and implementation. Support LTOs, menu refreshes, and concept innovation initiatives. Standardize recipes and procedures to ensure consistency and scalability. Training & Team Development Coach, mentor, and develop Executive Chefs, Sous Chefs, and BOH leadership teams. Create and implement culinary training programs and development tools. Support onboarding and leadership development for current and future culinary leaders. Identify succession planning opportunities and assist in building strong internal talent pipelines. New Restaurant Openings (NROs) Play a key role in all new restaurant openings and expansion efforts. Assist with staffing plans, recruiting support, training schedules, opening inventories, and operational readiness. Provide on-site support during pre-opening and opening phases to ensure successful execution. Help establish culinary systems, standards, and training programs for new locations. Operational Excellence Support restaurants in achieving food cost, labor, and profitability goals. Analyze operational and financial performance data to identify opportunities and trends. Assist culinary leaders with action planning and execution to improve operational results. Evaluate kitchen workflows, production methods, and labor utilization to maximize efficiency. Systems, SOPs & Documentation Lead efforts to enhance and maintain culinary SOPs and operational standards. Assist with recipe writing, recipe maintenance, specification documentation, and training materials. Consolidate culinary, operational, and performance data into actionable reporting tools. Develop systems that improve consistency, communication, and accountability across locations. Maintain organized culinary resources and documentation libraries. Purchasing & Vendor Management Support vendor relationships and product sourcing initiatives. Assist with food cost optimization, purchasing strategies, and specification management. Collaborate with operations and finance teams to identify savings opportunities while maintaining quality standards. Food Safety & Compliance Champion food safety, sanitation, and regulatory compliance standards across all locations. Conduct periodic audits and provide coaching to ensure best practices are consistently followed. Maintain a culture where cleanliness, organization, and operational discipline are non-negotiable. Qualifications 7+ years of progressive culinary leadership experience in high-volume, full-service restaurant environments. Multi-unit, regional, corporate culinary, or group chef experience preferred. Proven success in menu development, recipe creation, costing, and operational implementation. Experience supporting multiple locations, concepts, or restaurant openings. Strong understanding of food cost controls, labor management, inventory systems, and restaurant financials. Experience developing culinary training programs and coaching leadership teams. Highly organized with strong project management and documentation skills. Proficiency with recipe management, reporting tools, and culinary systems. What We're Looking For A strategic culinary leader who can balance creativity with operational execution. A coach and mentor who enjoys developing people and building high-performing teams. Someone who thrives in a fast-paced, growth-oriented environment. A systems-minded leader who can create structure, consistency, and accountability. An individual comfortable traveling between locations and supporting new growth initiatives. A collaborative partner who can work effectively with operations, finance, training, and executive leadership teams. Benefits 401(k)
Health Insurance Dental Insurance Vision Insurance Paid Time Off Referral Program Food Provided Work Location:
In Person /
Multi-Unit Travel Required Pay:
$135,000.00 - $150,000.00 per year
Benefits:
401(k) Dental insurance Food provided Health insurance Paid time off Referral program Vision insurance Willingness to travel: 50% (Preferred)
