Multi-Unit Restaurant Group | New York CityOverview
A well-established, high-volume restaurant group operating 7-10 Restaurants with 3 additional openings planned in the next year is seeking a Corporate Executive Chef to lead culinary strategy and execution across all units. The group generates significant annual revenue and is entering a phase of growth, refinement, and operational discipline.
This is a hands-on leadership role requiring deep experience in multi-unit operations, menu development, team building, and cost management, while maintaining high culinary standards at scale.
ResponsibilitiesCulinary Leadership & Strategy
Oversee all culinary operations across existing and future locations
Streamline and optimize menus for consistency, profitability, and scalability
Develop new menu items and seasonal offerings aligned with brand positioning
Establish and maintain food quality, presentation, and execution standards
Menu Development & Rollouts
Create structured processes for testing, approving, and rolling out new menu items
Partner with operations to ensure smooth implementation across all locations
Train culinary teams on new dishes, recipes, and execution standards
New Store Openings
Lead culinary planning and execution for new restaurant openings
Design opening menus and kitchen workflows
Build opening BOH teams, including management and line staff
Oversee pre-opening training, soft openings, and launch support
Team Development & Management
Recruit, hire, and develop culinary leadership
Build standardized training programs for BOH teams
Work closely with chefs at each location to ensure alignment and accountability
Foster a strong culture of professionalism, consistency, and growth
Cost Control & Operational Excellence
Maintain food cost, labor cost, and purchasing discipline across all locations
Collaborate with finance and operations on budgeting and forecasting
Optimize recipes, yields, and prep processes to improve margins
Partner with vendors and sourcing teams to ensure quality and cost efficiency
Cross-Functional Collaboration
Work closely with operations, leadership, and ownership
Support brand evolution while protecting core identity
Serve as the primary culinary representative at the executive level
10+ years of professional culinary experience
Proven success managing high-volume, full-service restaurants
Strong background in menu development, execution, and standardization
Demonstrated ability to control food cost and labor cost at scale
Extensive experience hiring, training, and developing BOH teams
Hands-on leader comfortable working in kitchens regularly
Experience with new restaurant openings highly preferred
Strong organizational, communication, and leadership skills
Strategic thinker with an operator’s mindset
Comfortable balancing creativity with financial discipline
Thrives in fast-paced, growth-oriented environments
Detail-oriented, structured, and process-driven
Respected leader who can motivate and develop teams
Based in New York City
Regular travel between locations required
Competitive compensation
Performance-based incentives
Benefits package commensurate with experience
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