A private organization on Long Island is seeking an experienced Executive Chef to oversee its food service operations. Responsibilities include menu development, food preparation and presentation, purchasing, inventory and cost control, pricing, staff scheduling and supervision, and ensuring compliance with all health, safety, and sanitation requirements. The Executive Chef will maintain high standards of food quality, customer service, cleanliness, and operational efficiency. Candidates should have 3-5 years of progressive culinary experience at the Sous Chef level or higher. Culinary training and prior Executive Chef or Chef de Cuisine experience are preferred. Appropriate food safety certifications are required or must be obtained after hire. This is a hands-on position that may require evenings and weekends. Ability to lift up to 50 lbs. required. Spanish is a plus.

Compensation:

$90 - 110K plus benefits and a generous vacation/PTO schedule.

Pay:

$90,000.00 - $110,000.00 per year

Benefits:

401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance

Work Location:

In person