Executive Chef

Location: New York State (Hudson Valley region)

Position Overview

We are seeking a talented and thoughtful Executive Chef to lead a small, close-knit culinary team in a luxury hospitality environment in New York State. This role is ideal for a chef who is passionate about plant-forward cuisine, seasonal cooking, and refined execution, while also valuing mentorship, collaboration, and work-life balance.

The Executive Chef will oversee a boutique culinary operation serving no more than 50 guests per meal period, with a strong emphasis on beautiful, visually stunning plating, ingredient integrity, and meaningful guest interaction.

Key Responsibilities

• Lead daily culinary operations with hands-on involvement and exceptional attention to detail
• Develop and execute creative, seasonal menus with significant freedom and autonomy
• Emphasize plant-based cuisine while also preparing high-quality proteins such as sustainable fish and chicken
• Work closely with fresh, organic, seasonal ingredients sourced from the Hudson Valley
• Manage and mentor a small kitchen team, fostering growth, education, and professionalism
• Train, coach, and inspire chefs with a strong desire to teach and develop others
• Maintain high standards of food quality, presentation, cleanliness, and organization
• Collaborate with leadership and remain open to feedback in a team-driven environment
• Interact with guests in a warm, polished, and professional manner
• Ensure compliance with dietary needs including gluten-free, dairy-free, and soy-free cooking
• Communicate effectively with the Property GM and cross-functional teams

Required Qualifications

• Minimum 5 years of experience managing a kitchen and culinary team
• Proven experience in plant-based cooking (required)
• Comfort working in a luxury or upscale environment
• Strong leadership presence with polished communication skills
• Exceptional organizational skills and attention to detail
• Ability and willingness to relocate to New York State
• Experience cooking for intimate guest counts with elevated expectations
• Collaborative mindset and openness to feedback

Preferred Qualifications

• Extensive experience with gluten-free, dairy-free, and soy-free cuisine
• Background in seasonal, farm-driven, or wellness-focused concepts
• Experience sourcing locally and building menus around peak ingredients

Schedule & Work-Life Balance

• No late nights — home by approximately 8:30 PM on dinner service days
• Back-to-back days off are available and supported
• Balanced schedule designed for sustainability and long-term success

Compensation & Benefits

• Base salary up to $115,000, commensurate with experience
• Full benefits package
• Relocation package available for candidates moving from out of town or out of state
• Significant creative freedom and room for professional growth