Chef

Stout NYC Hospitality Group consists of over a dozen owner-operated bars/restaurants throughout New York City. Our mission is to provide authentic, accessible, desirable spaces for people seeking meaningful connections with friends, family, and colleagues. With specific a ttention to the guest experience and our food and drinks programs, our aim is to create a true home for the public to come as they are.

Located in Midtown East, Maggie's Place is Midtown's oldest family-owned restaurant and bar, offering a warm, timeless Irish-American pub and dining experience. Serving classic comfort dishes, hearty fare, craft pints, and signature cocktails, Maggie's Place is a neighborhood fixture known for its vibrant lunch rushes, spirited happy hours, and private gatherings.

Our kitchen focuses on elevated pub classics, traditional Irish staples, and seasonal comfort food. We are seeking an experienced Executive Chef to partner with our leadership team, maintain our high culinary standards, and effectively manage our back-of-house operations.

Position Overview:

As the Executive Chef, you will work in close partnership with our General Manager and Operating Partners to lead all kitchen operations, menu development, and culinary team management. While you will be the driving force behind our back-of-house execution and kitchen culture, you will collaborate directly with the leadership team to align culinary strategy with financial goals, guest experience, and overall venue success.

Key Responsibilities

• Collaborative Leadership: Partner with General Managers and Operating Partners to streamline operations, optimize the guest experience, and ensure seamless communication between FOH and BOH teams.

• Culinary Excellence & Innovation: Maintain impeccable execution of our core menu while introducing creative, market-driven seasonal specials in alignment with our traditional pub brand.

• Shared Financial Accountability: Collaborate with leadership on P&L management, driving profitability by meeting joint food cost, waste reduction, and labor percentage targets.

• Kitchen Management & Mentorship: Recruit, train, and schedule a robust BOH team, fostering a culture of accountability, respect, and continuous growth.

• High-Volume & Event Execution: Seamlessly manage food execution through bustling lunch, dinner, and happy hour services, balancing a fast-paced main bar and dining area alongside private events.

• Compliance & Cleanliness: Ensure strict adherence to NYC Department of Health (DOHMH) standards, maintaining an "A" grade kitchen environment at all times.

Qualifications

• Experience: 3+ years of experience as an Executive Chef or high-level Sous Chef in a high-volume, classic pub, tavern, or casual dining restaurant in New York City.

• Leadership Style: A hands-on leader who leads by example, maintains composure under pressure, and communicates effectively with front-of-house management.

• Financial Acumen: Deep understanding of food cost analysis, labor optimization, P&L statements, and inventory management tracking.

• Adaptability: Proven track record of managing high-volume, fast-paced service alongside private party bookings.

• Certifications: Active NYC Food Protection Certificate required.

Benefits & Perks

• Competitive base salary with a clear, achievable quarterly bonus structure.

• Comprehensive medical, dental, and vision insurance.

• Paid Time Off (PTO) and vacation days.

• Dining discounts across the hospitality group's portfolio.

• Incredible career growth potential within an established, expanding NYC restaurant group.