What are the responsibilities and job description for the Executive Chef, Nine Orchard position at MML Hospitality?
Description
Company Nine Orchard is a meticulously restored historic landmark turned luxury hotel in the heart of Manhattan's Lower East Side. As a flagship property within the MML Hospitality portfolio, we provide an unparalleled guest experience centered on sophisticated design, exceptional service, and world-class culinary offerings.
Position Overview:
The Executive Chef is a premier leadership role responsible for overseeing all culinary operations at Nine Orchard. This individual will lead a high-performing team to maintain the highest standards of culinary excellence, kitchen efficiency, and profitability. The ideal candidate possesses a deep passion for seasonal ingredients, masterful technique, and the ability to inspire a large, diverse culinary team in a fast-paced, high-volume environment.
Core Responsibilities
- Culinary Vision & Execution: Drive the creative direction and execution of all menus, ensuring they align with the brand’s identity and meet MML’s rigorous standards for quality and presentation.
- Operational Leadership: Manage daily kitchen operations, including prep, service, and sanitation, ensuring seamless communication between BOH and FOH teams.
- Financial Accountability: Oversee food labor costs and COGS; implement effective inventory management and waste reduction strategies to meet budgetary goals.
- Team Development: Recruit, train, and mentor culinary staff, fostering a culture of professional growth, accountability, and mutual respect.
- Quality Assurance: Maintain strict adherence to health, safety, and sanitation regulations, ensuring the kitchen consistently exceeds New York City Department of Health standards.
- Strategic Collaboration: Work closely with the General Manager and Corporate Culinary Team to implement seasonal changes and special events.
Qualifications
- Experience: Minimum of 5–7 years of experience as an Executive Chef or Chef de Cuisine in a high-volume, luxury hotel or acclaimed restaurant group.
- Education: Degree from an accredited culinary program preferred.
- Technical Skills: Advanced knowledge of culinary techniques, menu engineering, and kitchen management software.
- Leadership: Proven track record of leading and developing large teams (50 staff members).
- Financial Literacy: Strong understanding of P&L statements, budgeting, and labor management.
- Communication: Exceptional verbal and written communication skills; ability to interact professionally with guests and corporate leadership.