Executive Chef, Nine Orchard at MGH Hospitality

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Sep, 26

Salary

0.0

Posted On

11 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Engineering, Kitchen Management Software, P&L Management, Budgeting, Labor Management, Inventory Management, Waste Reduction, Staff Mentoring, Health and Safety Compliance, Seasonal Menu Planning, High-Volume Operations

Industry

Hospitality

Description

Description Company Nine Orchard is a meticulously restored historic landmark turned luxury hotel in the heart of Manhattan's Lower East Side. As a flagship property within the MML Hospitality portfolio, we provide an unparalleled guest experience centered on sophisticated design, exceptional service, and world-class culinary offerings. Position Overview: The Executive Chef is a premier leadership role responsible for overseeing all culinary operations at Nine Orchard. This individual will lead a high-performing team to maintain the highest standards of culinary excellence, kitchen efficiency, and profitability. The ideal candidate possesses a deep passion for seasonal ingredients, masterful technique, and the ability to inspire a large, diverse culinary team in a fast-paced, high-volume environment. Core Responsibilities Culinary Vision & Execution: Drive the creative direction and execution of all menus, ensuring they align with the brand’s identity and meet MML’s rigorous standards for quality and presentation. Operational Leadership: Manage daily kitchen operations, including prep, service, and sanitation, ensuring seamless communication between BOH and FOH teams. Financial Accountability: Oversee food labor costs and COGS; implement effective inventory management and waste reduction strategies to meet budgetary goals. Team Development: Recruit, train, and mentor culinary staff, fostering a culture of professional growth, accountability, and mutual respect. Quality Assurance: Maintain strict adherence to health, safety, and sanitation regulations, ensuring the kitchen consistently exceeds New York City Department of Health standards. Strategic Collaboration: Work closely with the General Manager and Corporate Culinary Team to implement seasonal changes and special events. Qualifications Experience: Minimum of 5–7 years of experience as an Executive Chef or Chef de Cuisine in a high-volume, luxury hotel or acclaimed restaurant group. Education: Degree from an accredited culinary program preferred. Technical Skills: Advanced knowledge of culinary techniques, menu engineering, and kitchen management software. Leadership: Proven track record of leading and developing large teams (50+ staff members). Financial Literacy: Strong understanding of P&L statements, budgeting, and labor management. Communication: Exceptional verbal and written communication skills; ability to interact professionally with guests and corporate leadership.

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Responsibilities

The Executive Chef oversees all culinary operations, driving the creative direction of menus and ensuring high standards of quality and presentation. They are responsible for financial accountability, team development, and maintaining strict health and sanitation regulations.