Head Chef

Head Chef – The Wolseley Hotel, New York City Perfectly located in Midtown Manhattan, The Wolseley Hotel New York will usher in a new chapter of luxury hospitality to one of the world’s most dynamic cities, effortlessly blending British refinement with a rich artistic legacy, architectural pedigree and the city’s immutable cultural élan.

Opening in early 2027, the hotel will blend classic design elements with modern sophistication across 76 refined guest rooms and suites, alongside elegant dining and social spaces – including The Wolseley New York restaurant and a cellar-level speakeasy bar – and a wellness and wellbeing centre. Why work as Head Chef for The Wolseley Hotel, New York City: Medical, dental, vision and retirement benefits Paid holidays We encourage and promote personal and professional growth Eligible for Performance Base Annual Incentive Plan The role of the Head Chef: Establish and uphold exceptional culinary quality standards that align with group brand positioning and bespoke guest experience.

Develop, implement, and maintain clear kitchen operating policies and procedures that support consistency, efficiency, and excellence across all services. Ensure kitchen staffing levels are appropriate to operational standards and approved budgets, with any deviations agreed in advance. Manage kitchen rotas to achieve agreed manpower and productivity ratios in collaboration with the Director of Food & Beverage.

Maintain the highest standards of food safety, sanitation, and cleanliness in full compliance with NYC Department of Health, OSHA, and company requirements. Ensure all statutory notices, certifications, and compliance documentation are correctly displayed and that all culinary staff hold appropriate food safety and health & safety qualifications.

Protect profit margins through effective cost‑control systems, sales analysis, and production testing. Prepare kitchen budgets, analyse P&L performance, review sales forecasts, and manage revenue controls. What we’re looking for in a Head Chef: Proven experience operating a notable hotel property in NYC or a leading US city.

Experience and understanding of menu development and culinary trends. Foster high levels of morale, professionalism, and personal presentation throughout the kitchen team. Demonstrate a commitment to personal development and continuous improvement by contributing constructive ideas to enhance the operation. Passion for working with and sourcing high quality, seasonal ingredients.

An ambassador for developing talent from junior positions into capable and experienced chefs. MINOR Hotels is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Applicants must be authorized to work in the United States.