Job Description

Job Details:

After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this spring. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, as well as an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch, and dinner, the restaurant will offer everything from morning coffee and croissants (to eat in or take out) to handcrafted late-night cocktails. Menus will reflect Boulud’s signature seasonal French cuisine, showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre and post-theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm.

Position Overview

The Executive Chef at Brasserie Boulud will define and deliver a world-class dining experience. This role requires creativity, precision, and leadership to elevate seasonal French cuisine. The Executive Chef will manage a high-performing kitchen and partner with the General Manager, Corporate Chefs, and Director of Operations. Together, they will ensure the restaurant maintains top quality, profitability, and consistency.

Key Responsibilities

• Lead, mentor, and schedule a team of top-tier culinary professionals. Oversee menu development, quality control, and presentation to deliver innovative menus with exceptional attention to detail.
• Direct all kitchen operations by establishing and maintaining standards for food quality, consistency, and efficiency in service.
• Work collaboratively with the front-of-house team to coordinate communication and ensure smooth service that consistently exceeds guest expectations.
• Develop new dishes and seasonal menus honoring French traditions and modern creativity.
• Ensure compliance with food safety regulations, maintain top sanitation standards, and implement cost-control measures across all kitchen activities.
• Actively mentor and train kitchen staff through hands-on guidance, skill development, and promote a strong culture of excellence and growth.

Qualifications & Competencies

• Proven leadership experience in Michelin-starred or high-end fine dining kitchens.
• Master French techniques with a creative, precise, and innovative culinary portfolio.
• Strong leadership, mentoring, and team-building skills.
• Excel in organization, time management, and high-volume environments.
• Demonstrate deep knowledge of sourcing, seasonality, and premium ingredient selection.
• Commitment to maintaining the highest culinary and operational standards.

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status, or any other characteristic protected by applicable federal, state, or local law.

Compensation Details

Compensation: Salary ($120,000.00) + Quarterly IBP Bonus (up to 20%)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, and Wellness Program

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