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About the Role

The Executive Chef will lead the culinary vision and operations for Velvet Rouge, a vibrant dining destination in Times Square. This role involves menu development, team leadership, and ensuring exceptional guest experiences through innovative American cuisine and a focus on hospitality.

Responsibilities

• Lead the culinary vision and day-to-day operations of Velvet Rouge Restaurant, Banquets, and Hotel lounge, ensuring exceptional quality, consistency, and presentation.
• Develop seasonal menus featuring elevated American cuisine inspired by New York City's diverse culinary landscape.
• Create bold, shareable dishes that complement the restaurant's vibrant cocktail program and social dining experience.
• Oversee breakfast buffet and à la carte breakfast service, all-day dining, lounge offerings, and private event menus.
• Partner with Food & Beverage leadership to deliver innovative culinary experiences that drive guest engagement and revenue.
• Maintain exceptional standards for food safety, sanitation, product quality, and operational execution.
• Manage food cost, labor, purchasing, inventory, and kitchen profitability while maintaining premium guest experiences.
• Recruit, mentor, and develop a talented culinary team, fostering accountability, collaboration, and professional growth.
• Build strong relationships with local vendors and source high-quality, seasonal ingredients whenever possible.
• Continuously identify opportunities to enhance menus, improve efficiency, and elevate the overall dining experience.

Requirements

• Minimum five years of Executive Chef experience in an upscale hotel, lifestyle hotel, or high-volume independent restaurant.
• Strong background in contemporary American cuisine with global influences.
• Demonstrated success in menu development, culinary innovation, and financial management.
• Experience leading breakfast, lunch, dinner, and banquet operations.
• Proven ability to build, mentor, and inspire high-performing culinary teams.
• Strong knowledge of food safety, sanitation, and kitchen operations.
• Excellent communication, leadership, and organizational skills.

Skills

• Menu development
• Culinary innovation
• Financial management
• Food safety
• Sanitation
• Kitchen operations
• Communication
• Leadership
• Organizational skills

Location

• Midtown Manhattan

Work Type

• Full-time

Experience Level

• Executive Chef experience

Education Level

• Culinary degree preferred
• ServSafe Certification required or obtainable upon hire

About the Company

• Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
• With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition.
• Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen.
• The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.
• With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.