Culinary Director/Executive Chef - New Venue Opening New York

A new Tao Group Hospitality concept coming to a five-star hotel on Park Avenue in Manhattan’s NoMad district.Tao Group Hospitality offers competitive benefits for all full-time team members such as:Medical, Dental, and Vision Coverage401(k) Retirement Program with Employer MatchLife and Disability Insurance PlansAncillary Insurance PlansEmployee Assistance ProgramFertility & Family Forming Support and ResourcesPet InsuranceEmployee DiscountsTAO Savings MarketplaceTime off and much more!Culinary Director/Executive Chef leads and oversees the overall culinary vision, strategy, and heart-of-house operations for the venue in accordance with Tao Group Hospitality standards, company policies, and procedures. As a key culinary leader for a new Tao Group Hospitality concept, this position is responsible for bringing the culinary vision and guest experience to life through exceptional food, innovative menu development, operational excellence, and the development of a world-class culinary team. Reports to and works closely with Tao Group Hospitality culinary leadership, while partnering closely with the General Manager and hotel leadership to ensure a seamless and elevated operation within a five-star hotel environment. Maintains the highest standards of culinary excellence, hospitality, quality, consistency, and financial performance while creating memorable experiences for every guest. Interacts with guests, fellow team members, and supervisors in a polished, professional, and courteous manner to ensure gracious hospitality.The Culinary Director/Executive Chef will oversee the culinary direction, execution, and day-to-day performance of a complex hotel food and beverage operation generating considerable revenue. The role encompasses multiple distinct concepts, service styles, and menus, each requiring its own culinary identity while operating within a unified culinary organization.ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:Leads the overall culinary vision and heart-of-house operations, ensuring the food, service, and culinary experience reflect the identity and standards of the concept and Tao Group HospitalityEnsures every guest receives an exceptional and memorable culinary experience through consistent execution, quality, presentation, and hospitalityOversees the overall cleanliness, organization, and presentation of the heart-of-house and culinary areasLeads the recruitment, interviewing, hiring, onboarding, training, and retention of culinary team membersBuilds, develops, and leads a high-performing culinary team with a strong culture of excellence, accountability, collaboration, and hospitalityOversees scheduling, performance management, succession planning, growth opportunities, and ongoing development of all heart-of-house team membersResponsible for all heart-of-house job performance reviews and ongoing performance managementProvides strategic leadership and direction to culinary leaders and team members, setting clear standards and expectations while fostering a culture of continuous improvementOversees heart-of-house operations to ensure safety, quality, recipe accuracy, consistency, operational excellence, and financial profitabilityLeads the execution of regular service, catering, take-out, delivery, and all in/off-venue eventsDevelops and maintains culinary systems, standards, recipes, procedures, and best practices that support a consistent and elevated guest experienceLeads menu development, culinary innovation, recipe creation, testing, and implementation of new menu items, seasonal offerings, and specialsPartners with Tao Group Hospitality culinary leadership and key stakeholders to evolve the culinary program and ensure it remains relevant, distinctive, and aligned with the vision of the conceptMaintains an awareness of current culinary trends, techniques, ingredients, and industry standards and identifies opportunities to elevate the guest experiencePossesses in-depth knowledge of operational systems, including payroll, inventory, purchasing, food cost, labor management, and financial controlsPartners with the General Manager to develop, manage, and maintain the venue’s monthly Profit & Loss statement standards and financial goalsOversees food cost, labor cost, purchasing, inventory, waste, and other key culinary financial metrics to maximize profitability without compromising the guest experienceEnsures Department of Health, company sanitation, food safety, and quality assurance standards are consistently maintainedEnsures that the venue is compliant with all federal, state, and local laws and regulations, hotel requirements, and company policiesEstablishes and maintains strong partnerships with hotel leadership and operational teams to ensure a seamless integration within the five-star hotel environmentCollaborates with hotel and Tao Group Hospitality partners on special events, activations, culinary initiatives, and operational prioritiesCoaches, mentors, and develops culinary leaders and heart-of-house team members by setting clear guidelines, expectations, and development plansIdentifies and develops future culinary leaders and creates a strong internal talent pipelineEnsures all culinary equipment and mechanical systems are in good working order and compliant with all federal, state, and local ordinancesEnsures all team members are compliant with all heart-of-house standards, procedures, food safety requirements, and culinary expectationsPossesses comprehensive knowledge of all food menus, culinary programs, ingredients, recipes, and the overall venue conceptMaintains the highest standards of food quality, presentation, consistency, and execution across all services and culinary offeringsEnsures expediting standards and leads the culinary team in delivering a seamless and elevated service experienceCommunicates clearly, confidently, and effectively with all team members and leadership during servicePossesses practical knowledge of the job duties and responsibilities of all supervised team membersOversees the replacement, repair, and maintenance of all culinary equipment, breakage, and damage to equipment or furnitureAttends, leads, and participates in training sessions, departmental meetings, daily pre-shift meetings, and other leadership meetings as requiredLeads by example, demonstrating a passion for hospitality, culinary excellence, professionalism, and a commitment to creating exceptional guest experiencesLearns by listening, observing other team members, and sharing knowledge while leading by examplePortrays a positive, polished, and professional attitudeDemonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environmentsWorks as part of a team and provides help and support to all fellow team membersAssists with and/or completes additional tasks as assignedCULINARY SCOPE AND OUTLETS:All-Day Café — A high-volume café serving breakfast and lunch, with a distinct menu and operating model designed for both hotel guests and the surrounding neighborhood.Fine Dining Restaurant — The hotel’s signature restaurant, operating as a standalone dining destination with its own culinary identity and dedicated Chef de Cuisine. The Executive Chef will oversee the restaurant’s culinary leadership and performance while working closely with the Chef de Cuisine on menu development, standards, consistency, and execution.In-Room Dining — Full food service supporting approximately 250 hotel rooms, requiring a menu and operating structure capable of delivering restaurant-quality food efficiently across extended service hours.Banquets & Events — Culinary oversight of a significant events operation centered around a 250-seat banquet floor across four individual event spaces, as well as additional private events throughout the property. Events are expected to represent a substantial portion of the hotel’s F&B revenue and will require dedicated menu development, production systems, staffing strategies, and execution standards.Cocktail Bar & Rooftop— Culinary programming for a 100-seat cocktail bar, including a distinct food menu designed specifically to complement the beverage program and the style and pace of the venue.Pool Bar — A separate daytime food program supporting the hotel pool, with additional flexibility for private events and special programming.Hotel Lobby — Oversight of food service within the lobby and other public areas of the hotel, ensuring the culinary offering integrates naturally with the broader guest experienceEDUCATION/WORKING KNOWLEDGE:Minimum 10 years of previous culinary experience, including experience as an Executive Chef, Culinary Director, or Senior Sous Chef within a high-volume, luxury, hospitality, restaurant, hotel, or comparable culinary environment is essentialProven experience leading a high-volume culinary operation and building and developing high-performing culinary teams is requiredExperience opening a new restaurant or culinary concept is strongly preferredExperience working within a luxury or five-star hotel environment preferredTwo-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferredStrong menu planning, culinary development, coaching, team building, problem solving, and leadership skills requiredDemonstrated financial acumen with P&L statements, food and labor cost management, inventory, purchasing, and labor models is requiredStrong understanding of culinary operations, food safety, sanitation, quality assurance, and luxury hospitality standards requiredExceptional communication and interpersonal skills with the ability to build strong relationships across culinary, restaurant, corporate, and hotel teamsMust be organized, self-motivated, and proactive with strong attention to detail and the ability to effectively prioritize in a high-volume environmentPassion for hospitality, culinary excellence, innovation, and delivering memorable guest experiencesProficient with computers (Microsoft Products), POS, and technologySKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE:The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functionsAbility to write, read, and verbally communicateMust be able to move quicklyMust be able to push and lift up to 75 lbs. with or without assistanceMust be able to stand for extended periods of timeWork in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volumeOffice, Casino, Nightclub, Bar, Lounge, and/or Restaurant working EnvironmentExposure to hot kitchen elements or cleaning materialsOffice, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environmentMay work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be requiredMaintain a professional, neat, and well-groomed appearance adhering to Company standardsMust be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous mannerAbility to maintain confidentialityAbility to handle a fast-paced, busy, and somewhat stressful environment