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, but also 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 be responsible for defining and executing a world-class dining experience. This role requires a chef with the creativity, precision, and leadership to elevate seasonal French cuisine while managing a high-performing kitchen. The Executive Chef will partner closely with the General Manager, Corporate Chefs, and Director of Operations to ensure the restaurant operates at the highest level of quality, profitability, and consistency.

Key Responsibilities

• Lead and inspire a team of top-tier culinary professionals to execute innovative, menus with exceptional attention to detail and presentation.
• Oversee all kitchen operations, ensuring excellence in food quality, consistency, and efficiency.
• Collaborate with the front-of-house team to deliver seamless service that exceeds guest expectations.
• Develop new dishes and seasonal menus that honor French culinary traditions while showcasing modern creativity.
• Maintain the highest standards of food safety, sanitation, and cost management.
• Mentor and train kitchen staff, fostering professional growth and a culture of excellence.

Qualifications & Competencies

• Proven leadership experience in Michelin-starred or high-end fine dining kitchens.
• Mastery of French culinary techniques and a portfolio demonstrating creativity, precision, and innovation.
• Strong leadership, mentoring, and team-building skills.
• Exceptional organizational skills, time management, and ability to perform in a fast-paced, high-volume environment.
• Deep knowledge of sourcing, seasonality, and the ability to create menus using the finest ingredients.
• 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. 

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