Executive Chef 

The Role at a glance:

Constellation Culinary Group at The New York Botanical Garden is a premier dining establishment and venue known for our exceptional plant-forward foods alongside genuine, hospitable service. We pride ourselves on delivering a memorable dining experience within our multi-unit property, comprised of a Café, Restaurant, Concession Stands, and world-renowned events – located on 250-acres of land. 

We are seeking a highly skilled Executive Chef to lead our growing culinary team. The Executive Chef is responsible for overseeing all kitchen operations, including implementing standard operating procedures, food preparation, staff management, cost and inventory control, seasonal and exhibition-based menu development, and maintaining exceptional health & safety, and sanitation practices.  

The ideal candidate will have an exceptionally strong leadership ability alongside a passion for creating delicious, sustainable, and nutritious foods ranging from plant-based to sustainably sourced foods from local, organic, and especially regenerative farmers. This candidate would be resourceful maintaining the highest standards of culinary excellence.  
 

What you'll be doing:

• Operational Oversight: Implement and manage Standard Operating Procedures (SOPs) across all kitchen operations, ensuring optimal efficiency, consistency, and safety across multiple outlets. 
• Health, Safety & Sanitation: Maintain the highest standards of food safety and sanitation, in compliance with New York State regulations, Constellation standards, and Elior North America’s health and safety protocols. 
• Zero-Waste and Composting Initiative: Develop and maintain a zero-waste and composting program that aligns with company sustainability goals, ensuring minimal environmental impact. 
• Hire, Train, and Manage Culinary Staff: Build a top-tier culinary team, providing comprehensive training on food preparation, health and safety, sustainability practices, and kitchen operations. 
• Performance Management: Conduct ongoing staff evaluations, implement performance improvement plans, and manage disciplinary actions where necessary to ensure high staff performance. 
• Cross-Training Initiatives: Conduct regular training sessions for both back-of-house and front-of-house teams, ensuring staff are well-versed in menu offerings, service expectations, and operational standards. 
• Budget and Cost Control: Oversee kitchen budgets, including food and labor costs, ensuring alignment with company financial goals. 
• Food Costing and Inventory Control: Create accurate food cost estimates, manage inventory levels, and negotiate with suppliers for the best quality ingredients at competitive prices. Establish pars and maintain detailed inventory systems to optimize cost efficiency. 
• Profit Maximization: Develop and implement pricing strategies that maintain profitability without compromising quality, ensuring that the dining program remains financially sustainable. 
• Lead Menu Innovation: Create seasonal and exhibition-based menus for the Café, Restaurant, Concessions, and Events, with a strong emphasis on plant-forward, sustainable ingredients from local, organic, and regenerative farms. 
• Signature Dining Experiences: Collaborate with the General Manager and Director of Catering to develop press-worthy, creative menus that elevate the dining experience across all units, from high-end à la carte offerings to tailored event menus. 
• Culinary Trends & Sustainability: Incorporate the latest culinary trends while prioritizing sustainable practices, including zero-waste initiatives and composting programs. 
• Excellence in Guest Experience: Ensure the highest levels of service, food quality, and presentation for guests across all dining units. Handle guest feedback professionally, ensuring any issues are resolved promptly 
• Special Events & Catering: Lead culinary execution for all catering events, coordinating with the events team to ensure that client specifications are met, and menus are innovative and executed flawlessly. 
• Long-Term Culinary Strategy: Develop long-term culinary goals in collaboration with the General Manager to drive future growth and success at The New York Botanical Garden. 
• Performance Reporting: Provide regular reports on kitchen operations, including budget performance, labor costs, food costs, and sustainability initiatives to the General Manager and Elior North America. 
• Facility Health Audits: Conduct routine internal health inspections and audits to verify compliance with DOH regulations, ensuring all venues pass external audits with excellence. 
• Vendor Negotiations: Work with suppliers to secure competitive pricing and high-quality products, ensuring that menus are executed with the best possible ingredients. 

What we're looking for:

• Minimum of 10+ years as an Executive Chef or in a similar role within a high-volume, multi-unit operation. 
• Experience from luxury multi-unit properties, including five-star hotels or Michelin-starred restaurants. 
• Culinary degree or equivalent professional experience. 
• Certified and up-to-date with food safety protocols. 
• Demonstrated knowledge of industry-leading food safety and sanitation regulations.
• Proficient in English and Spanish to manage a diverse team effectively. 
• Exceptional leadership and interpersonal skills, capable of managing and developing a diverse culinary team. 
• A creative and innovative approach to menu development and food presentation. 
• Strong organizational and time-management skills to oversee multi-unit operations efficiently. 
• Ability to work under pressure in a fast-paced environment, while maintaining high standards of excellence. 

Compensation:

The salary range is $120-130k/yr. plus bonus.

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off 

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