Maple & Ash NY - Executive Chef at Maple Hospitality Group

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Mar, 26

Salary

130000.0

Posted On

17 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Management, High End Restaurant Experience, Communication Skills, Passion for Food, Hospitality, Leadership, Food Safety, Attention to Detail, Menu Development, Inventory Management, Cost Control, Team Development, Quality Standards, Adaptability, Culinary Skills, Performance Reviews

Industry

Hospitality

Description

Job Details Job Location: Maple & Ash NY - New York, NY 10104 Position Type: Full Time Salary Range: $110,000.00 - $130,000.00 Salary Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations. We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, and Miami, you'll find endless opportunities for growth, travel, and continuing education. Our culture is built on four core principles: Generosity: Always give more, exceed expectations. Excellence: Deliver exceptional work with unmatched expertise. Fun: Love what you do, laugh often, and enjoy the journey. Fail Fast: Learn from mistakes, adapt, and keep improving. What You Will Do: Manage all sous chefs Maintain food and labor costs Maintains a friendly, caring and professional demeanor at all times in a fast paced environment Run the line and ensure quality service Daily food purchasing, inventory and prep production Communicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations Participates and advises with recruiting, hiring and training, and provides career development for all staff members Provides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reports Prep work and maintenance of quality standards Communicate clearly with managers, kitchen and front of house staff Schedule, mentor and manage line cooks, prep cooks and dish staff Menu development and creation of daily specials Maintain and stay up to date on procedures and regulations Other special projects or tasks as assigned Qualifications What We’re Looking For 3+ years of Management experience High end level restaurant experience is a must Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff Strong passion and dedication to food, beverage, and hospitality Polished, professional and energetic approach management Ability to work well in a systems-driven environment Must be able to support, lead, and motivate staff. Ensure kitchen hygiene and food safety standards are met Ability to be adaptable and abide by the policies and values of the company Attention to detail and commitment to quality This role requires Ability to stoop, reach, bend, climb, walk. Forward bend of head/neck for countertop activities. Repetitive upper extremity movements Grasp bilaterally Fine motor coordination Repetitive lifting Ability to move equipment and/or product up to 25 lbs. Complete position requirements in a hot, noisy, fast-paced environment Ability to handle a variety of equipment safely. Must be able to be stationary for extended periods of time

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Responsibilities

The Executive Chef will manage all sous chefs, maintain food and labor costs, and ensure quality service in a fast-paced environment. Responsibilities also include daily food purchasing, inventory management, and collaborating with the Director of Operations on strategy.