Executive Chef

Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations.  

The Miami-born restaurant brand will open its flagship New York City location at 60 West 57th Street, taking over the former Rue 57 corner. Known for its lively spirit and health-conscious menu, Motek continues to expand its footprint in New York City with this exciting, new location.

Position Overview:  

As Executive Chef, you will lead all back-of-house operations, overseeing menu execution, food quality, cost control, and kitchen performance. You are responsible for building and managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Serving as the primary link between front- and back-of-house teams, you will drive consistency, communication, and exceptional dining experiences.  

Responsibilities:  

• Oversee all food production to ensure quality, consistency, and efficiency.
• Manage kitchen inventory, ordering, and equipment control.
• Lead line operations to support smooth, timely service.
• Maintain quality control and presentation standards.
• Train, cross-train, and develop culinary team members.  
• Ensure a clean, organized kitchen and compliance with food safety regulations.
• Oversee expediting to coordinate orders and maintain service flow.  
• Partner with the General Manager on labor planning and budget management.

Requirements:  

• Minimum of five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus.
• Culinary degree or equivalent professional culinary training preferred.
• Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards.
• Proven experience with menu costing, budgeting, inventory control, and food cost management to meet financial goals.
• Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards.
• Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment.
• High attention to detail across food quality, systems, and operational execution.
• Effective communicator with a collaborative, team-oriented leadership style.
• Bilingual  proficiency is a plus.
• Flexibility to work evenings, weekends, and holidays as needed.  

Benefits:  

• Competitive salary.  
• Wages paid weekly.  
• Growth opportunities as we continue to rapidly expand across the country!
• 401k savings plans.  
• Commuter benefits including commuter stipend for all management team members! 
• Medical, dental, vision, and supplemental insurance plans available! 
• Employee discounts across all brands in the group.