Executive Chef - Michelin Fine Dining NYC

Job DetailsEXECUTIVE CHEF — MICHELIN-STARRED FINE DINING📍 Tribeca, New York City💰 $150K–$160K Base + Bonus + Full Benefits⭐ Rare Culinary Leadership OpportunityPERSONE NYC is conducting the search for the next Executive Chef of one of New York City’s most established and highly acclaimed Michelin-starred fine-dining restaurants, located in Tribeca. This is a rare opportunity for an exceptional chef to step into the culinary leadership of a restaurant with an outstanding reputation, an established team, sophisticated ownership and a long history of operating at the highest level of New York City dining. We are looking for much more than a chef who can execute exceptional food. The next Executive Chef will be entrusted with protecting the standards and reputation that have already been built while helping shape the restaurant’s next culinary chapter. There is a strong foundation already in place, but ownership is genuinely open to evolution. The incoming chef will have the opportunity, over time, to bring their own culinary identity, creativity, ideas and leadership style to the restaurant rather than simply being asked to reproduce what came before. This is an opportunity for someone who wants to lead, create, develop a team and make an impact. THE CHEF WE’RE LOOKING FOR:The strongest candidate will bring a combination of:⭐ Michelin-level culinary experience🎨 Creativity and a distinctive culinary point of view👥 Exceptional leadership and team-building ability📊 Strong financial and business acumen🔥 The ability to maintain extraordinary standards under pressure🤝 A modern, calm and professional approach to kitchen leadership We are particularly interested in chefs who have spent meaningful time within Michelin-starred restaurants, internationally recognized fine-dining operations or comparable culinary environments. Previous experience as an Executive Chef within a Michelin-starred restaurant is highly desirable, but we are not going to evaluate candidates based on title alone. An exceptional Chef de Cuisine, Culinary Director or senior culinary leader from a world-class operation who is truly ready to take full ownership of a restaurant at this level may absolutely be considered. CULINARY LEADERSHIP & CREATIVE DIRECTION:This role goes well beyond running nightly service. The Executive Chef will be responsible for the restaurant’s overall culinary direction and will have the opportunity to:• Develop and introduce new dishes• Evolve the menu and overall culinary identity• Maintain exceptional consistency and execution• Protect Michelin-level standards• Mentor and develop the existing culinary team• Recruit and build additional talent when necessary• Establish strong systems and accountability• Work collaboratively with ownership and FOH leadership• Help define what the restaurant becomes in its next chapter There is already an experienced culinary team capable of supporting day-to-day execution, allowing the Executive Chef to think beyond simply getting through service and focus on leadership, creativity, development, standards and the bigger picture. LEADERSHIP & KITCHEN CULTURE:This is one of the most important elements of the search. We are looking for a chef who believes that extraordinary restaurants and extraordinary kitchen cultures can coexist. The ideal Executive Chef is demanding about standards without being intimidating, aggressive or unnecessarily confrontational. We want someone who can lead a high-performing team through:• Communication• Organization• Accountability• Mentorship• Consistency• Professionalism• RespectA chef’s reputation as a leader will matter just as much as their culinary resume. We will be looking closely at team retention, staff development, communication style and professional references, including feedback from people who have worked directly for the chef. BUSINESS & FINANCIAL ACUMEN:At this level, being an extraordinary chef is only part of the job. The Executive Chef must also understand the business of operating a successful restaurant. Candidates should be comfortable speaking in detail about:• P&L management• Food cost• Labor cost• Purchasing and vendor relationships• Menu costing• Waste management• Budgeting• Maintaining exceptional quality while operating responsibly within financial targets The ability to balance culinary ambition with financial discipline will be an important part of the selection process.