Executive Chef

A new hotel opening in New York City is seeking an experienced Executive Chef to lead all culinary operations from the ground up. The ideal candidate brings a strong background in Latin cuisine, with Asian cuisine experience considered a plus, and has a proven track record in large, multi-unit or high-volume environments.

• Key Responsibilities :
• Lead the development and execution of all culinary programs for the hotel’s outlets
• Create, test, and refine menus with emphasis on Latin flavors and global influences
• Oversee kitchen operations across multiple outlets or large-volume environments
• Hire, train, and develop back-of-house staff, ensuring high performance and strong kitchen culture
• Implement consistent culinary standards, recipes, and presentation guidelines
• Partner closely with hotel leadership on concept development and operational planning
• Maintain safety, sanitation, inventory, and cost control systems
• Ensure quality, consistency, and guest satisfaction across all dining experiences
• Manage vendor relationships and oversee purchasing and product sourcing
• Support opening milestones including menu rollouts, training, and operational setup
• Qualifications :
• 5–7+ years of culinary leadership experience, including Executive Chef or Chef de Cuisine roles
• Strong expertise in Latin cuisine (required)