Goodwin Recruiting
Executive Chef - Italian Fine Dining JN -102025-166577
Goodwin Recruiting, New York, New York, us, 10261
We are seeking a visionary
Executive Chef
to lead all culinary operations for our Tribeca opening (early 2026). This is a rare opportunity to define the culinary identity from the ground up: you’ll build the kitchen, shape the menu, recruit and train a high‑performing team, and deliver a truly elevated Italian dining experience in New York City.
Benefits & Compensation
Competitive base salary + performance bonus potential
Comprehensive health, dental, and vision benefits
Paid time off & personal days
Retirement benefits / 401(k) matching
Staff meals, wine benefits, and dining discounts
Opportunities for professional growth and global collaboration with our brand
A creative and supportive work environment with ownership aligned to excellence
Requirements & Qualifications
8+ years of progressive culinary leadership, preferably in upscale Italian, fine dining, or Michelin‑level kitchens
Proven experience launching or relaunching concepts, ideally in NYC or other major culinary markets
Deep knowledge of Italian culinary techniques, regional Italian cuisine, pasta from scratch, butchering, and from‑scratch sauces
Demonstrated P&L accountability, cost control, menu engineering, and yield management
Strong leadership and team‑building skills, with experience recruiting, mentoring, and retaining high‑level culinary talent
Proficiency in kitchen systems, inventory controls, and modern recipe management software
Excellent communication skills in English (Italian or another language is a plus)
Ability to work flexible hours, nights, weekends, and holidays as needed
Must Haves
Lead menu development, seasonal rotation, and dish innovation in alignment with brand standards
Oversee recipe scaling, costing, portion control, and kitchen consistency
Establish and maintain kitchen SOPs, quality controls, sanitation, and safety
Lead hiring, training, and performance management of all BOH staff (Sous Chefs, line cooks, prep)
Work closely with FOH leadership to ensure smooth service flow, timing, and communication
Manage vendor relationships, sourcing, and procurement to support ingredient quality and cost targets
Monitor daily production metrics (waste, food costs, labor, yields) and adjust operations accordingly
Participate hands‑on in service during launch and steady state, setting the tone from the line
Ensure compliance with NYC health codes, licensing, and food safety regulations
Preferred Background & Skills
Prior experience with restaurant groups that operate multiple units or international brands
Familiarity with private club or membership‑style dining experiences
Exposure to high‑design hospitality spaces—collaboration with design, architecture, and branding
Experience with wine pairing and menu integration of beverage programs
Ability to lead sustainable and seasonal programs, sourcing local and responsibly
#J-18808-Ljbffr
Executive Chef
to lead all culinary operations for our Tribeca opening (early 2026). This is a rare opportunity to define the culinary identity from the ground up: you’ll build the kitchen, shape the menu, recruit and train a high‑performing team, and deliver a truly elevated Italian dining experience in New York City.
Benefits & Compensation
Competitive base salary + performance bonus potential
Comprehensive health, dental, and vision benefits
Paid time off & personal days
Retirement benefits / 401(k) matching
Staff meals, wine benefits, and dining discounts
Opportunities for professional growth and global collaboration with our brand
A creative and supportive work environment with ownership aligned to excellence
Requirements & Qualifications
8+ years of progressive culinary leadership, preferably in upscale Italian, fine dining, or Michelin‑level kitchens
Proven experience launching or relaunching concepts, ideally in NYC or other major culinary markets
Deep knowledge of Italian culinary techniques, regional Italian cuisine, pasta from scratch, butchering, and from‑scratch sauces
Demonstrated P&L accountability, cost control, menu engineering, and yield management
Strong leadership and team‑building skills, with experience recruiting, mentoring, and retaining high‑level culinary talent
Proficiency in kitchen systems, inventory controls, and modern recipe management software
Excellent communication skills in English (Italian or another language is a plus)
Ability to work flexible hours, nights, weekends, and holidays as needed
Must Haves
Lead menu development, seasonal rotation, and dish innovation in alignment with brand standards
Oversee recipe scaling, costing, portion control, and kitchen consistency
Establish and maintain kitchen SOPs, quality controls, sanitation, and safety
Lead hiring, training, and performance management of all BOH staff (Sous Chefs, line cooks, prep)
Work closely with FOH leadership to ensure smooth service flow, timing, and communication
Manage vendor relationships, sourcing, and procurement to support ingredient quality and cost targets
Monitor daily production metrics (waste, food costs, labor, yields) and adjust operations accordingly
Participate hands‑on in service during launch and steady state, setting the tone from the line
Ensure compliance with NYC health codes, licensing, and food safety regulations
Preferred Background & Skills
Prior experience with restaurant groups that operate multiple units or international brands
Familiarity with private club or membership‑style dining experiences
Exposure to high‑design hospitality spaces—collaboration with design, architecture, and branding
Experience with wine pairing and menu integration of beverage programs
Ability to lead sustainable and seasonal programs, sourcing local and responsibly
#J-18808-Ljbffr