Crew NY
Executive Chef
Crew NY, New York, New York, us, 10261
The Yacht Club is seeking an Executive Chef with a background in high-volume, elevated dining. As the leader of the kitchen, you'll be entrusted with upholding our award-winning culinary standards while driving innovation.
In this role, you will be a key leader, mentor, and problem solver, ensuring the smooth daily operation of the kitchen operations and the entire back-of-house team. Your responsibilities will encompass everything from leading a celebrated, high-quality food program to staff hiring, training, scheduling, and ensuring Department of Health compliance. You'll also be responsible for hitting financial goals by managing food costs, inventory, and budgets. As a creative force in the kitchen, you'll take ownership of menu creation, pricing, and shaping the culinary direction while developing a talented team of chefs.
Salary Tiers
Tier 1:
5+ years of experience
of successful experience in an Executive Chef role, overseeing 50 plus employees and annual revenue of $15 million or more
($160,000 to $180,000)
Tier 2:
3 to 5 years o
f successful experience in an Executive Chef role, overseeing 35 plus employees and annual revenue of $10 million or more
($140,000 to $160,000)
Tier 3 :
up to 3 years of
successful experience in an Executive Chef role, overseeing 20 plus employees and annual revenue of $5 million or more
($120,000 to $140,000)
VENUE
The Yacht Club The Yacht Club is a waterfront dining, drinking, and events destination - a full New York City block in the sky - on the 10th floor of Chelsea's 1930s masterpiece of industrial architecture, the landmarked Starrett Lehigh building.
DETAILS
Job Overview
Position Summary The Executive Chef is responsible for leading the culinary operations of the entire venue. This role requires oversight of menu development, kitchen staff leadership, and operational efficiency, ensuring that all culinary offerings meet the organization's high standards for quality and consistency. The Executive Chef collaborates closely with senior leadership to align culinary operations with financial and organizational goals, including cost management, labor oversight, and revenue growth. The position demands a combination of creativity, strategic planning, and day-to-day operational management to deliver exceptional dining experiences while maintaining compliance with health and safety regulations. As a key member of the leadership team, the Executive Chef is also tasked with fostering a positive work environment, developing talent within the kitchen team, and ensuring smooth execution of all dining and event services.
Essential Duties & Responsibilities Culinary Leadership & Menu Innovation: Collaborate with senior culinary leadership to develop seasonal menus and signature dishes that reflect our brand's vision and elevate guest experiences. Lead menu planning and execution for large-scale catering and special events, maintaining quality, consistency, and creativity. Uphold recipe specifications to ensure all dishes meet company standards of excellence. Operational Excellence:
Oversee daily operations of the restaurant and catering kitchen, ensuring adherence to health, safety, and sanitation standards. Conduct regular walk-throughs with management to ensure compliance with Department of Health (DOH) requirements, addressing any potential violations immediately. Manage inventory, ordering, and receiving processes to ensure efficiency and minimize waste while adhering to budgetary guidelines. Monitor kitchen performance metrics such as food costs, labor expenses, and customer satisfaction, using data to drive continuous improvement. Team Development & Culture:
Recruit, hire, and onboard all kitchen personnel, including subordinate chefs and hourly staff, to build a high-performing team. Provide ongoing training and mentorship to foster skill development, professionalism, and morale. Maintain a positive, inclusive work environment while upholding company policies, including time and attendance, uniforms, and hygiene standards. Strategic & Financial Management:
Work closely with senior leadership to develop and achieve financial goals, including budgets and labor targets. Conduct weekly leadership meetings to review upcoming events, analyze financial performance, and address critical operational needs. Utilize company technology systems for scheduling, reporting, and operational efficiency. Guest Experience & Stakeholder Engagement:
Engage with guests to gather feedback on dining experiences, addressing concerns promptly to exceed expectations. Cultivate professional relationships with vendors, ensuring product quality and adherence to company protocols. Represent the venue with professionalism in interactions with staff, partners, and clients. Minimum Qualifications
Minimum 3 years of experience as an Executive Chef, Chef de Cuisine, or Hotel Chef in a luxury dining, event, or high-volume environment. Proven success managing $6 million+ annual revenue and high-volume catering or events. Experience with seasonal, outdoor dining and multi-unit operations preferred. Ability to lead a team to consistently deliver elevated cuisine in a fast-paced environment. Strong organizational and problem-solving skills, with the ability to manage multiple priorities. Proficiency in using kitchen technology systems such as Restaurant365, Toast POS, and similar platforms. Availability to work nights, weekends, holidays, and a variable schedule based on business needs. Physical ability to lift 50 lbs., stand, and bend for extended periods. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 50 pounds.
Benefits
Time Away From Work Medical, Vision, and Dental Insurance Commuter Benefits Paid Safe and Sick Leave 401(k) Plan
5+ years of experience
of successful experience in an Executive Chef role, overseeing 50 plus employees and annual revenue of $15 million or more
($160,000 to $180,000)
Tier 2:
3 to 5 years o
f successful experience in an Executive Chef role, overseeing 35 plus employees and annual revenue of $10 million or more
($140,000 to $160,000)
Tier 3 :
up to 3 years of
successful experience in an Executive Chef role, overseeing 20 plus employees and annual revenue of $5 million or more
($120,000 to $140,000)
VENUE
The Yacht Club The Yacht Club is a waterfront dining, drinking, and events destination - a full New York City block in the sky - on the 10th floor of Chelsea's 1930s masterpiece of industrial architecture, the landmarked Starrett Lehigh building.
DETAILS
Job Overview
Position Summary The Executive Chef is responsible for leading the culinary operations of the entire venue. This role requires oversight of menu development, kitchen staff leadership, and operational efficiency, ensuring that all culinary offerings meet the organization's high standards for quality and consistency. The Executive Chef collaborates closely with senior leadership to align culinary operations with financial and organizational goals, including cost management, labor oversight, and revenue growth. The position demands a combination of creativity, strategic planning, and day-to-day operational management to deliver exceptional dining experiences while maintaining compliance with health and safety regulations. As a key member of the leadership team, the Executive Chef is also tasked with fostering a positive work environment, developing talent within the kitchen team, and ensuring smooth execution of all dining and event services.
Essential Duties & Responsibilities Culinary Leadership & Menu Innovation: Collaborate with senior culinary leadership to develop seasonal menus and signature dishes that reflect our brand's vision and elevate guest experiences. Lead menu planning and execution for large-scale catering and special events, maintaining quality, consistency, and creativity. Uphold recipe specifications to ensure all dishes meet company standards of excellence. Operational Excellence:
Oversee daily operations of the restaurant and catering kitchen, ensuring adherence to health, safety, and sanitation standards. Conduct regular walk-throughs with management to ensure compliance with Department of Health (DOH) requirements, addressing any potential violations immediately. Manage inventory, ordering, and receiving processes to ensure efficiency and minimize waste while adhering to budgetary guidelines. Monitor kitchen performance metrics such as food costs, labor expenses, and customer satisfaction, using data to drive continuous improvement. Team Development & Culture:
Recruit, hire, and onboard all kitchen personnel, including subordinate chefs and hourly staff, to build a high-performing team. Provide ongoing training and mentorship to foster skill development, professionalism, and morale. Maintain a positive, inclusive work environment while upholding company policies, including time and attendance, uniforms, and hygiene standards. Strategic & Financial Management:
Work closely with senior leadership to develop and achieve financial goals, including budgets and labor targets. Conduct weekly leadership meetings to review upcoming events, analyze financial performance, and address critical operational needs. Utilize company technology systems for scheduling, reporting, and operational efficiency. Guest Experience & Stakeholder Engagement:
Engage with guests to gather feedback on dining experiences, addressing concerns promptly to exceed expectations. Cultivate professional relationships with vendors, ensuring product quality and adherence to company protocols. Represent the venue with professionalism in interactions with staff, partners, and clients. Minimum Qualifications
Minimum 3 years of experience as an Executive Chef, Chef de Cuisine, or Hotel Chef in a luxury dining, event, or high-volume environment. Proven success managing $6 million+ annual revenue and high-volume catering or events. Experience with seasonal, outdoor dining and multi-unit operations preferred. Ability to lead a team to consistently deliver elevated cuisine in a fast-paced environment. Strong organizational and problem-solving skills, with the ability to manage multiple priorities. Proficiency in using kitchen technology systems such as Restaurant365, Toast POS, and similar platforms. Availability to work nights, weekends, holidays, and a variable schedule based on business needs. Physical ability to lift 50 lbs., stand, and bend for extended periods. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 50 pounds.
Benefits
Time Away From Work Medical, Vision, and Dental Insurance Commuter Benefits Paid Safe and Sick Leave 401(k) Plan