Executive Chef | International Cuisine & Culinary Operations Leader Candidate

SEEKING A ROLE AS:
Executive Chef, Corporate Chef, Culinary Director, Specialty Cuisine Chef, or Culinary Operations Leader within hospitality, premium foodservice, airline catering, or food manufacturing.

LOCATION:
Currently based in New York City, NY. Open to onsite, hybrid, or remote opportunities and willing to consider relocation for the right opportunity.

SKILLS & ACHIEVEMENTS:
Accomplished culinary leader with more than 20 years of progressive experience leading high-end restaurant kitchens and specialty culinary operations. Classically trained with extensive expertise in Mediterranean, Italian, French, Israeli, and Japanese cuisine, including serving as Executive Chef of a renowned Japanese Izakaya in New York City. Recognized for blending culinary creativity with operational excellence to deliver exceptional food quality, consistent execution, and high-performing kitchen teams.

* 20+ years of culinary leadership across fine dining restaurants, specialty concepts, and private culinary ventures
* Executive Chef experience leading Japanese, Mediterranean, French, Italian, and Israeli culinary programs
* Proven success developing menus, standardizing recipes, managing food costs, and reducing waste
* Experienced leading and mentoring culinary teams while maintaining high standards for quality, consistency, and food safety
* Strong foundation in scratch cooking, seasonal ingredients, fermentation, preservation, and authentic regional cuisine
* DOH Food Protection Certified
* Holds a B.S. in Chemical Engineering, bringing a unique analytical and process-oriented approach to culinary operations and continuous improvement

EDUCATION:
Bachelor of Science in Chemical Engineering

COMPENSATION:
Targeting a base salary in the $90,000 range, with flexibility depending on responsibilities, total compensation, and location.

If you are interested in speaking with a culinary leader who:

* Brings extensive international culinary expertise across multiple cuisines, including authentic Japanese cuisine
* Leads by example while building strong, collaborative kitchen teams
* Balances creativity with operational discipline, cost management, and execution
* Is passionate about delivering exceptional guest experiences through consistency, quality, and innovation, then…
Contact:
Stephanie Mattice
stephaniem@kinsa.com
Worksite Preference:Open
Employment Preference:Permanent