Executive Chef

Compensation Type:
Yearly | Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward‑thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen.

The company utilizes industry‑leading revenue management tools that efficiently identify and predict evolving market dynamics to drive out performance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.

Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures—and it’s rumored the martini was invented here in the hotel. While historic details like the hotel’s gorgeous Beaux‑Arts facade remain unchanged, a soothing new luxury aesthetic is offered within.

The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 330 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City’s premier luxury lifestyle hotel.

The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three‑meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Director of F&B to create and implement menus.
• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Coordinate, supervise and direct the Stewarding Department.
• Compute daily food cost.
• Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Direct and train all chefs to ensure adequate operation in all outlets.
• Create menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality and price structure.
• Oversee…