Executive Chef

Job Details The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is seeking an Exectuive Chef  of the Commissary (Prep) Kitchen. The Prep Kitchen produces bakes and prepares products that are distributed daily across our New York City properties, including Epicerie Boulud.The Executive Chef  of the Prep Kitchen is responsible for the overall quality and profitability of the Epicerie Bouluds and the Prep Kitchen. They ensure that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained. The successful candidate has good financial knowledge and decision making skills. The Executive Chef must work in close partnership and maintain strong communication with the General Managers, Corporate Chefs and the Director of Operations. The Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. This position is full-time and salary-based.Essential Duties: Store Operations Maintain the level of standards established by Daniel Boulud Manage all aspects of the kitchen operations Responsible for all aspects of food production including but not limited to quality assurance, cost control, employee training, employee relations and all related tasks Have strong English communication skills Must be able to nurture and maintain a team environment Oversees menu design Conducts meetings where food issues are discussed Ensure that needed supplies are on hand Have efficient computer skills and be able to use the Micros, Avero and Microsoft Suite  Responsible for overseeing a three-van delivery team, including accountability for vehicle maintenance, leasing/contract oversight, and organization of all distribution involving these vehicles. Negotiates product costs with suppliers to ensure tight margins. Under the menu design section, please add:  Understanding of food allergies and dietary restrictions. Responsible for maintaining valid signage for all required permits and current city-approved postings in designated areas (e.g., labor law posters, operating permits, etc.) Guest Service Monitor back of house staff appearance and take action as necessary Reacts to any guest food complaints and takes necessary action Handles guest correspondence as necessary Profitability and Cost Control Maintain budgeted labor costs. Control overtime Maintain budgeted food costs. Control waste Negotiates with suppliers for best prices Oversees food production for all stations Assist chefs with tracking food costs as requested Monitor purchasing of maintenance/cleaning supplies Monitor laundry/uniforms receiving and invoicing Review the monthly P/L with the General Managers Monitors prices and revenue on a weekly basis Employees Recruit, classify, interview potential employees Schedule staff Conduct training as needed to ensure customer satisfaction and/or maintain profitability Conduct periodic meetings to increase communication Process hiring information, introduce employee manual, properly orient new employees Ensure that all employee meals are consistently applied Recognize the importance of employee morale and help to maintain it Deal with any conflicts regarding back of the house staff Familiarity with employee discipline and growth  Maintenance Monitor periodic maintenance schedule for all equipment Conduct monthly sanitation inspection with Sous Chef and other Prep Kitchen Chefs Work with cooks to maintain kitchen equipment Monitor appearance of kitchen and storerooms and take corrective action Monitor and maintain Health Department Standards Other Duties Special projects as directed by Corporate External products and merchandising Prepares budget; projects annual food and labor costs  Competencies & Qualifications: Five years of experience in high-volume production environment, preferably in a supervisory role Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations Ability to write reports, business correspondence, and procedure manuals Ability to calculate figures and amounts such as discounts, proportions, percentages Actively practice food safety procedures Able to train and motivate team Organizational skills Strong Communication Skills Effective time management Add that the candidate must be systems-oriented, with experience scaling operations. NYC Food Protection Certificate holder.   The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.  More detail about Épicerie Boulud - Commissary part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit

Created: 2026-02-01