Culinary Director/Executive Chef - New Venue Opening New York (New York City Metropolitan Area)

A new Tao Group Hospitality concept coming to a five-star hotel on Park Avenue in Manhattan’s NoMad district.

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Culinary Director/Executive Chef leads and oversees the overall culinary vision, strategy, and heart-of-house operations for the venue in accordance with Tao Group Hospitality standards, company policies, and procedures. As a key culinary leader for a new Tao Group Hospitality concept, this position is responsible for bringing the culinary vision and guest experience to life through exceptional food, innovative menu development, operational excellence, and the development of a world-class culinary team. Reports to and works closely with Tao Group Hospitality culinary leadership, while partnering closely with the General Manager and hotel leadership to ensure a seamless and elevated operation within a five-star hotel environment. Maintains the highest standards of culinary excellence, hospitality, quality, consistency, and financial performance while creating memorable experiences for every guest. Interacts with guests, fellow team members, and supervisors in a polished, professional, and courteous manner to ensure gracious hospitality.

The Culinary Director/Executive Chef will oversee the culinary direction, execution, and day-to-day performance of a complex hotel food and beverage operation generating considerable revenue. The role encompasses multiple distinct concepts, service styles, and menus, each requiring its own culinary identity while operating within a unified culinary organization.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Leads the overall culinary vision and heart-of-house operations, ensuring the food, service, and culinary experience reflect the identity and standards of the concept and Tao Group Hospitality
• Ensures every guest receives an exceptional and memorable culinary experience through consistent execution, quality, presentation, and hospitality
• Oversees the overall cleanliness, organization, and presentation of the heart-of-house and culinary areas
• Leads the recruitment, interviewing, hiring, onboarding, training, and retention of culinary team members
• Builds, develops, and leads a high-performing culinary team with a strong culture of excellence, accountability, collaboration, and hospitality
• Oversees scheduling, performance management, succession planning, growth opportunities, and ongoing development of all heart-of-house team members
• Responsible for all heart-of-house job performance reviews and ongoing performance management
• Provides strategic leadership and direction to culinary leaders and team members, setting clear standards and expectations while fostering a culture of continuous improvement
• Oversees heart-of-house operations to ensure safety, quality, recipe accuracy, consistency, operational excellence, and financial profitability
• Leads the execution of regular service, catering, take-out, delivery, and all in/off-venue events
• Develops and maintains culinary systems, standards, recipes, procedures, and best practices that support a consistent and elevated guest experience
• Leads menu development, culinary innovation, recipe creation, testing, and implementation of new menu items, seasonal offerings, and specials
• Partners with Tao Group Hospitality culinary leadership and key stakeholders to evolve the culinary program and ensure it remains relevant, distinctive, and aligned with the vision of the concept
• Maintains an awareness of current culinary trends, techniques, ingredients, and industry standards and identifies opportunities to elevate the guest experience
• Possesses in-depth knowledge of operational systems, including payroll, inventory, purchasing, food cost, labor management, and financial controls
• Partners with the General Manager to develop, manage, and maintain the venue’s monthly Profit & Loss statement standards and financial goals
• Oversees food cost, labor cost, purchasing, inventory, waste, and other key culinary financial metrics to maximize profitability without compromising the guest experience
• Ensures Department of Health, company sanitation, food safety, and quality assurance standards are consistently maintained
• Ensures that the venue is compliant with all federal, state, and local laws and regulations, hotel requirements, and company policies
• Establishes and maintains strong partnerships with hotel leadership and operational teams to ensure a seamless integration within the five-star hotel environment
• Collaborates with hotel and Tao Group Hospitality partners on special events, activations, culinary initiatives, and operational priorities
• Coaches, mentors, and develops culinary leaders and heart-of-house team members by setting clear guidelines, expectations, and development plans
• Identifies and develops future culinary leaders and creates a strong internal talent pipeline
• Ensures all culinary equipment and mechanical systems are in good working order and compliant with all federal, state, and local ordinances
• Ensures all team members are compliant with all heart-of-house standards, procedures, food safety requirements, and culinary expectations
• Possesses comprehensive knowledge of all food menus, culinary programs, ingredients, recipes, and the overall venue concept
• Maintains the highest standards of food quality, presentation, consistency, and execution across all services and culinary offerings
• Ensures expediting standards and leads the culinary team in delivering a seamless and elevated service experience
• Communicates clearly, confidently, and effectively with all team members and leadership during service
• Possesses practical knowledge of the job duties and responsibilities of all supervised team members
• Oversees the replacement, repair, and maintenance of all culinary equipment, breakage, and damage to equipment or furniture
• Attends, leads, and participates in training sessions, departmental meetings, daily pre-shift meetings, and other leadership meetings as required
• Leads by example, demonstrating a passion for hospitality, culinary excellence, professionalism, and a commitment to creating exceptional guest experiences
• Learns by listening, observing other team members, and sharing knowledge while leading by example
• Portrays a positive, polished, and professional attitude
• Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments
• Works as part of a team and provides help and support to all fellow team members
• Assists with and/or completes additional tasks as assigned

CULINARY SCOPE AND OUTLETS:

• All-Day Café — A high-volume café serving breakfast and lunch, with a distinct menu and operating model designed for both hotel guests and the surrounding neighborhood.
• Fine Dining Restaurant — The hotel’s signature restaurant, operating as a standalone dining destination with its own culinary identity and dedicated Chef de Cuisine. The Executive Chef will oversee the restaurant’s culinary leadership and performance while working closely with the Chef de Cuisine on menu development, standards, consistency, and execution.
• In-Room Dining — Full food service supporting approximately 250 hotel rooms, requiring a menu and operating structure capable of delivering restaurant-quality food efficiently across extended service hours.
• Banquets & Events — Culinary oversight of a significant events operation centered around a 250-seat banquet floor across four individual event spaces, as well as additional private events throughout the property. Events are expected to represent a substantial portion of the hotel’s F&B revenue and will require dedicated menu development, production systems, staffing strategies, and execution standards.
• Cocktail Bar & Rooftop— Culinary programming for a 100-seat cocktail bar, including a distinct food menu designed specifically to complement the beverage program and the style and pace of the venue.
• Pool Bar — A separate daytime food program supporting the hotel pool, with additional flexibility for private events and special programming.
• Hotel Lobby — Oversight of food service within the lobby and other public areas of the hotel, ensuring the culinary offering integrates naturally with the broader guest experience

EDUCATION/WORKING KNOWLEDGE:

• Minimum 10 years of previous culinary experience, including experience as an Executive Chef, Culinary Director, or Senior Sous Chef within a high-volume, luxury, hospitality, restaurant, hotel, or comparable culinary environment is essential
• Proven experience leading a high-volume culinary operation and building and developing high-performing culinary teams is required
• Experience opening a new restaurant or culinary concept is strongly preferred
• Experience working within a luxury or five-star hotel ]]>