Executive Chef

Executive Chef

Citarella is one of the most iconic premium food retailers in the United States, built on more than a century of culinary heritage and an uncompromising commitment to quality. Established in New York City in 1912 as a neighborhood seafood shop, the company has evolved into a family-run gourmet market destination known for "fresh from the source" standards, deep product expertise, and a hospitality-forward customer experience.

Today, Citarella operates specialty markets across New York City, the Hamptons, and Greenwich, Connecticut. The brand is widely recognized for extraordinary seafood and a best-in-class assortment of prime dry-aged meats, chef-prepared foods, scratch-made pastries, artisanal cheeses, cured meats, smoked fish, and a curated lineup of private-label products. Its reputation rests on craftsmanship, pride, operational discipline, and a relentless pursuit of excellence.

Citarella's next chapter requires scaling this high-standard, founder-driven business into a durable, professionally managed enterprise capable of sustained growth across markets and channels—while preserving the quality, culture, and customer intimacy that define the brand.

The Executive Chef will work to ensure the highest standards are met for all food prepared at the commissary and served at our store locations. The Executive Chef is responsible for assisting in creating and ensuring Citarella standards, systems and procedures are maintained and followed. The Executive Chef is also responsible overseeing and mentoring the culinary team. S/he will be responsible for the overall commissary operations.

Tasks/Responsibilities

Culinary:

• Work hands on monitoring production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Supervise Sous Chefs to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning..
• Work on on-going, seasonal or new menu development as necessary.
• Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
• Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
• Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production
• Prepare, cook and package food for store delivery.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Report to work at the scheduled time, neatly groomed and in the correct uniform.
• In addition, other duties maybe required as directed senior management.

Human Resources:

• Hiring, coaching & counseling and conducting performance evaluations of direct reports.
• Develop, train and mentor direct reports. Act as a resource to them as well as other Warehouse employees.
• Monitor and oversee Sous Chef's to ensure that they are developing and training their direct reports.
• Monitor and oversee Kitchen hourly employees in all areas of job execution and performance management.
• Responsible for recommending or conducting disciplinary action, including termination, of culinary when necessary according to HR company standards.
• Develop and conduct training for kitchen employees; including but not limited to SOP's, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays, etc.
• Instill a positive Company Culture, build morale and create an on-going positive work environment utilizing established as well as newly developed initiatives.

Financial/ Labor Costs:

• Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations.
• Ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs.
• Responsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools
• Maintain proper methods for counting and recording period end inventory.

Minimum Requirements

• 3+ year senior level chef Management experience in high volume, quality oriented kitchen
• Minimum AOS Culinary School Graduate and/or related training
• Bi-lingual in Spanish a plus
• Detail oriented with good organizational skills, performing work accurately and timely
• Ability to effectively train and develop staff and build team morale
• Ability to hold others accountable for following standards and procedures
• Ability to handle multiple tasks at once, working effectively under pressure
• Ability to troubleshoot and be a problem solve in order to resolve issues
• Ability to meet budgets including labor, food and applicable direct operating costs
• Knowledge of Microsoft Word and Excel
• Must have Serve Safe food handler's certificate

Additional Requirements

• Ability to perform physical requirements of position including standing for extended periods of time
• Lifting loads of up to 40 lbs
• Ability to work a flexible schedule including nights, weekends and holidays
• Ability to read, write and communicate using English language sufficient to perform job functions, conduct business related mathematics and analyze data as required.