Executive Chef

Description

We’re thrilled to announce the Grand Opening of Motek 57th St. — a very exciting and unique opportunity to join our team at the start of this new chapter! We’re looking for passionate and driven hospitality professionals who want to be part of something special from day one.

Motek, a part of Happy Corner Hospitality collective, is an Israeli-Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations.

Position Summary:

As Executive Chef, you will lead all back-of-house operations, overseeing menu execution, food quality, cost control, and kitchen performance. You are responsible for building and managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Serving as the primary link between front- and back-of-house teams, you will drive consistency, communication, and exceptional dining experiences.

Responsibilities (but not limited to):

• Oversee all food production to ensure quality, consistency, and efficiency
• Manage kitchen inventory, ordering, and equipment control
• Lead line operations to support smooth, timely service
• Maintain quality control and presentation standards
• Train, cross-train, and develop culinary team members
• Ensure a clean, organized kitchen and compliance with food safety regulations
• Oversee expediting to coordinate orders and maintain service flow
• Partner with the General Manager on labor planning and budget management

Benefits:

• Competitive salary.
• Wages paid weekly.
• Growth opportunity.
• 401k savings plans.
• Medical, dental and vision insurance.
• Commuter benefits.
• Employee discounts.

Requirements

• Minimum of five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus.
• Culinary degree or equivalent professional culinary training preferred.
• Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards.
• Proven experience with menu costing, budgeting, inventory control, and food cost management to meet financial goals.
• Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards.
• Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment.
• High attention to detail across food quality, systems, and operational execution.
• Effective communicator with a collaborative, team-oriented leadership style.
• Bilingual proficiency is a plus.
• Flexibility to work evenings, weekends, and holidays as needed.