Senior Chef de Cuisine NYC Hotel

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Salary: $105,000–$125,000
Schedule: Saturday–Wednesday | Approximately 12 PM–Close
Kitchen Close: 10 PM
Focus: PM Operations
Benefits: Health Insurance + 401(k)

An exciting Midtown Manhattan hotel with four distinct restaurant and bar concepts is looking for a talented, passionate, and highly organized Senior Chef de Cuisine / Multi-Unit Culinary Leader to join its culinary leadership team.

This is a unique opportunity for a strong Chef de Cuisine or Executive Sous Chef-level leader who is ready to expand their impact beyond a single kitchen.

Working across all four F&B concepts, this person will support the individual Chefs de Cuisine at each venue , helping drive culinary standards, consistency, organization, and execution throughout a busy, high-volume hotel environment.

The culinary philosophy is refreshingly straightforward:

Keep it simple. Make it delicious. Execute it beautifully.

We are looking for someone who genuinely loves food, cares deeply about presentation and consistency, and has the operational discipline to keep multiple kitchens performing at a high level.

The Senior Chef de Cuisine will serve as a key culinary leader across the hotel's four restaurant and bar concepts , with a particular focus on PM operations.

Rather than being tied exclusively to one kitchen, you'll work across the property—supporting each venue's CDC, developing teams, maintaining standards, troubleshooting operational challenges, and ensuring the culinary experience remains consistently strong throughout the hotel.

This is a hands-on leadership role for someone who enjoys being in the kitchens and in service.

The operation is fast-paced and high-volume , with significant tourist business and multiple concepts operating simultaneously. The ability to stay organized, prioritize quickly, communicate clearly, and maintain standards under pressure is essential.

• Provide culinary leadership and support across 4 distinct F&B concepts
• Partner closely with and support the Chef de Cuisine at each individual venue
• Serve as a senior culinary resource across the property during PM operations
• Maintain consistency in food quality, taste, preparation, portioning, and presentation
• Ensure recipes and culinary standards are executed correctly across different kitchens
• Stay highly visible and actively involved during service
• Support CDCs and Sous Chefs in managing busy, high-volume services
• Coach, mentor, and develop culinary leaders and BOH teams
• Help identify operational challenges and implement practical solutions
• Maintain strong organization, communication, and accountability across the culinary operation
• Support proper prep, ordering, inventory, waste control, and kitchen organization
• Ensure kitchens are prepared for service and operating efficiently
• Maintain strong sanitation, cleanliness, and food-safety standards
• Collaborate with culinary and hotel leadership to continuously improve execution and the overall guest experience
• Step into different venues as needed to provide leadership, coverage, and additional support

• Strong Sous Chef, Senior Sous Chef, Executive Sous Chef, or Chef de Cuisine experience
• Ideally 2–3+ years of relevant culinary leadership experience
• Multi-unit, multi-concept, hotel, or large-scale restaurant experience is highly preferred
• Comfortable supporting multiple kitchens and culinary teams simultaneously
• Experience in a busy, high-volume operation
• Genuinely passionate about food and hospitality
• Strong appreciation for simple, delicious, well-executed food
• Excellent eye for plating, presentation, and consistency
• Exceptionally organized and detail-oriented
• Hands-on leadership style and comfortable being present throughout service
• Able to maintain standards across different concepts and teams
• Strong communicator who can effectively partner with multiple CDCs
• Calm, adaptable, and solutions-oriented in a fast-paced environment
• Combines culinary passion with strong operational discipline

We're not looking for someone who needs to overcomplicate food to make it exciting.

The culinary approach is centered around great ingredients, thoughtful preparation, strong technique, consistency, and beautiful presentation .

The ideal chef understands that some of the best food can also be the simplest—when it's prepared correctly, seasoned properly, presented beautifully, and executed consistently every single time.

Salary: $105,000–$125,000

Schedule: Saturday through Wednesday, approximately 12 PM through close

Kitchen Close: Approximately 10 PM

This is primarily a PM-focused leadership position .

• Health Insurance: Eligible after 60 days; company covers 50%
• 401(k): 5% after 90 days
• Annual compensation: Competitive salary based on experience

For a talented CDC or Executive Sous Chef who has mastered running a single kitchen and is ready for broader, multi-unit responsibility , this is an exciting next step.

You'll gain exposure to four different restaurant and bar concepts under one roof , work alongside multiple culinary leaders, and play an important role in shaping the consistency and success of the property's entire F&B operation.

It's an ideal opportunity for a chef who is food-driven, organized, hands-on, and operationally sharp —someone who wants to keep cooking and leading while growing into a larger multi-concept culinary leadership role.