Manager, Executive Chef
$78,007–$97,509 year
On-site · New York City, New York, United States
Job Summary
Executive Chef and Manager responsible for culinary leadership and operational excellence across Saks Global Restaurants. Lead an elite back-of-house team, manage daily kitchen operations, oversee high-profile catering and events, and maintain strict control of inventory and food costs to achieve restaurant objectives. Drive menu innovation, maintain recipe integrity, and ensure impeccable plate quality, presentation, and timely service. Foster a professional, high-energy kitchen culture; collaborate with front-of-house teams for seamless guest experiences; develop talent, monitor health and sanitation standards, and align with corporate purchasing, vendor relations, and financial planning to support strategic growth.
Required Qualifications
- 4–6 years progressive culinary and restaurant management experience
- 4-year degree or Culinary Arts degree preferred
- Leadership track record
- Strong business and financial acumen (P&L, food cost, inventory budgets)
- Excellent communication and interpersonal skills
- Knowledge of high-end service standards and luxury hospitality
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