Maple Hospitality Group - Corporate Chef - NYC

Job Details: Job Location: Maple & Ash NY

• New York, NY, Salary Range: $135000.00 - $150000.00Salary, Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations. We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Miami, Santa Barbara, Boston and New York. You'll find endless opportunities for growth, travel, and continued education. Our culture is built on four core principles: Generosity: Always give more, exceed expectations. Excellence: Deliver exceptional work with unmatched expertise. Fun: Love what you do, laugh often, and enjoy the journey. Fail Fast: Learn from mistakes, adapt, and keep improving.

Who You Are

A polished, professional, and energetic leader who understands that marketing shapes the brand story and events drive revenue and connection. You bring established relationships within the community and know how to activate them. You are proactive in outbound sales, comfortable building business through networking and outreach, and committed to reinforcing Maple Hospitality Group’s unrivaled reputation in the market.

You thrive in a fast-paced environment, demonstrate strong communication skills, and take pride in elevating the guest experience through both marketing and event execution.

Responsibilities include

Shape and refine dynamic, cost responsible menus that reflect the evolution of the Maple & Ash brand while upholding our standard of impeccable food. Lead the successful launch of new programs and openings, ensuring all initiatives are executed with fully costed SOPs, operational precision, and disciplined timelines. Own and drive forward R&D initiatives for new and existing concepts, proactively identifying opportunities to elevate the guest experience and strengthen profitability.

Champion profitable innovation by aligning all culinary creativity with pre opening financial plans and ongoing operational targets. Uphold and reinforce corporate and location specific SOPs, ensuring new program rollouts and daily execution reflect consistency and excellence across the enterprise. Partner closely with Purchasing to optimize sourcing, inventory flow, and prep production, protecting margins while maintaining premium quality.

Collaborate directly with the Culinary Director and Chef Partner Danny Grant to safeguard culinary vision and ensure brand consistency across all markets. Set and enforce uncompromising sanitation and food safety standards, protecting both our guests and the integrity of the brand. Lead the development of menus, seasonal features, and LTOs in alignment with marketing strategy and broader brand initiatives.

Communicate with clarity and authority across management and kitchen teams to align on culinary concepts, standards, and execution. Play a key role in pre opening strategy, including kitchen systems design, operational readiness, and team alignment. Develop and mentor Executive Chefs across locations, cultivating deep operational fluency and building a leadership bench capable of scaling with the enterprise.

Build and steward strong vendor partnerships to source exceptional local and global ingredients, reinforcing our reputation for quality and distinction.

Qualifications

What You Need to Bring to the Table 4+ years of higher-level culinary management experience, including R&D or multi-unit exposure. High-end restaurant experience with a proven ability to innovate within brand standards. Strong written and verbal communication skills. Business acumen in financial management, food costing, and inventory control to build accurately costed SOPs.

Ability to thrive in a systems-driven environment with strict timelines. Professional, polished, and energetic approach to management and culinary development. Adaptability and alignment with company policies and values. Strong attention to detail and commitment to quality. Ability to lift up to 25 lbs., stand, sit, or walk for extended periods, and maintain a professional appearance in a clean uniform.