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.