Executive Chef
: Job Details :

The Yacht Club is seeking an Executive Chef with a background in high-volume, elevated dining. As the leader of the kitchen, you'll be entrusted with upholding our award-winning culinary standards while driving innovation.

In this role, you will be a key leader, mentor, and problem solver, ensuring the smooth daily operation of the kitchen operations and the entire back-of-house team. Your responsibilities will encompass everything from leading a celebrated, high-quality food program to staff hiring, training, scheduling, and ensuring Department of Health compliance. You'll also be responsible for hitting financial goals by managing food costs, inventory, and budgets. As a creative force in the kitchen, you'll take ownership of menu creation, pricing, and shaping the culinary direction while developing a talented team of chefs.

Salary Tiers

Tier 1: 5+ years of experience of successful experience in an Executive Chef role, overseeing 50 plus employees and annual revenue of $15 million or more ($160,000 to $180,000)

Tier 2: 3 to 5 years of successful experience in an Executive Chef role, overseeing 35 plus employees and annual revenue of $10 million or more ($140,000 to $160,000)

Tier 3 : up to 3 years of successful experience in an Executive Chef role, overseeing 20 plus employees and annual revenue of $5 million or more ($120,000 to $140,000)

VENUE

The Yacht Club

The Yacht Club is a waterfront dining, drinking, and events destination – a full New York City block in the sky – on the 10th floor of Chelsea's 1930s masterpiece of industrial architecture, the landmarked Starrett Lehigh building.

DETAILSJob Overview

Position Summary

The Executive Chef is responsible for leading the culinary operations of the entire venue. This role requires oversight of menu development, kitchen staff leadership, and operational efficiency, ensuring that all culinary offerings meet the organization's high standards for quality and consistency.

The Executive Chef collaborates closely with senior leadership to align culinary operations with financial and organizational goals, including cost management, labor oversight, and revenue growth. The position demands a combination of creativity, strategic planning, and day-to-day operational management to deliver exceptional dining experiences while maintaining compliance with health and safety regulations.

As a key member of the leadership team, the Executive Chef is also tasked with fostering a positive work environment, developing talent within the kitchen team, and ensuring smooth execution of all dining and event services.

Essential Duties & Responsibilities

Culinary Leadership & Menu Innovation:

• Collaborate with senior culinary leadership to develop seasonal menus and signature dishes that reflect our brand's vision and elevate guest experiences.
• Lead menu planning and execution for large-scale catering and special events, maintaining quality, consistency, and creativity.
• Uphold recipe specifications to ensure all dishes meet company standards of excellence.

Operational Excellence:

• Oversee daily operations of the restaurant and catering kitchen, ensuring adherence to health, safety, and sanitation standards.
• Conduct regular walk-throughs with management to ensure compliance with Department of Health (DOH) requirements, addressing any potential violations immediately.
• Manage inventory, ordering, and receiving processes to ensure efficiency and minimize waste while adhering to budgetary guidelines.
• Monitor kitchen performance metrics such as food costs, labor expenses, and customer satisfaction, using data to drive continuous improvement.

Team Development & Culture:

• Recruit, hire, and onboard all kitchen personnel, including subordinate chefs and hourly staff, to build a high-performing team.
• Provide ongoing training and mentorship to foster skill development, professionalism, and morale.
• Maintain a positive, inclusive work environment while upholding company policies, including time and attendance, uniforms, and hygiene standards.

Strategic & Financial Management:

• Work closely with senior leadership to develop and achieve financial goals, including budgets and labor targets.
• Conduct weekly leadership meetings to review upcoming events, analyze financial performance, and address critical operational needs.
• Utilize company technology systems for scheduling, reporting, and operational efficiency.

Guest Experience & Stakeholder Engagement:

• Engage with guests to gather feedback on dining experiences, addressing concerns promptly to exceed expectations.
• Cultivate professional relationships with vendors, ensuring product quality and adherence to company protocols.
• Represent the venue with professionalism in interactions with staff, partners, and clients.

Minimum Qualifications

• Minimum 3 years of experience as an Executive Chef, Chef de Cuisine, or Hotel Chef in a luxury dining, event, or high-volume environment.
• Proven success managing $6 million+ annual revenue and high-volume catering or events.
• Experience with seasonal, outdoor dining and multi-unit operations preferred.
• Ability to lead a team to consistently deliver elevated cuisine in a fast-paced environment.
• Strong organizational and problem-solving skills, with the ability to manage multiple priorities.
• Proficiency in using kitchen technology systems such as Restaurant365, Toast POS, and similar platforms.
• Availability to work nights, weekends, holidays, and a variable schedule based on business needs.
• Physical ability to lift 50 lbs., stand, and bend for extended periods.

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 50 pounds.

ENVIRONMENT

Company Culture

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together.

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

POLICY

Equal Opportunity Employer

SL F&B Management LLC DBA The Yacht Club Management Group NYC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.

BENEFITS

• Time Away From Work
• Medical, Vision, and Dental Insurance
• Commuter Benefits
• Paid Safe and Sick Leave
• 401(k) Plan

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