Job Description

Private estate seeks an experienced Corporate Executive Chef to develop and oversee the culinary program at their Monroe, NY property, which includes a dedicated corporate entertainment dining space. This is a full-time, year-round position consisting of a Monday–Friday schedule, primarily focused on lunch service with light breakfasts for 20–50 people. The role blends hands-on culinary excellence, menu development, budgeting, leadership and operational oversight. The estate is looking for a professional who embodies discretion, warmth, and a consistently positive attitude while maintaining the polished, service-oriented environment that defines their property.

The ideal candidate is extremely detail oriented, adaptable, and organized, with a true “no task too big or too small” attitude. They are able to generate creative menus with ease, demonstrate a team mentality, and maintain a humble and kind demeanor while leading and inspiring others. This private family values discretion, professionalism, and a warm approach to service. The right chef will be personable yet polished, energetic and positive, hands-on with a strong work ethic, and capable of creating a seamless, high-quality culinary experience for both corporate and hospitality needs.

Responsibilities include but are not limited to:

• Lead, mentor, and inspire the kitchen team in delivering exceptional culinary experiences for corporate dining, events, and on-site hospitality
• Design and implement creative, seasonal menus aligned with the family’s standards and preferences
• Maintain top-tier sanitation, safety, and HACCP compliance across all food service areas
• Partner with household and corporate management to plan and execute special events, meetings, and catering services, including menu creation and prep timelines
• Oversee procurement, organization, and management of inventory, including pantries and specialty ingredients
• Develop and manage budgets to monitor and control expenses, providing regular reports to leadership
• Recruit, train, and oversee kitchen staff to ensure consistent quality, efficiency, and adherence to standards
• Create and optimize staff schedules to meet operational needs while maintaining a balanced work environment
• Implement systems to track food costs, control waste, and ensure consistent portioning
• Ensure all equipment and kitchen areas are maintained in pristine condition, coordinating maintenance as needed
• Collaborate closely with leadership and service teams to ensure seamless coordination between kitchen and event operations

Requirements:

• Strong command of the English language; superb communication skills, both written and verbal
• Excellent references from current and/or previous employers
• Minimum 7 years of progressive culinary experience in a high-end resort, hotel, private club, or corporate setting
• Demonstrated expertise in a wide range of culinary techniques and seasonal menu development
• Strong organizational and leadership skills with a collaborative, hands-on approach
• Ability to remain composed and effective under pressure and during high-volume service
• Knowledge of occupational health and safety practices, including HACCP
• Strong problem-solving abilities
• Must be flexible with schedule
• Must have strong time management, punctuality, and multi-tasking skills
• Knowledge and comfort with both casual and formal dining service
• Professional in both mindset and manor; use of utmost discretion at all times
• Reliable transportation and ability to work on-site in Monroe, NY
• Valid driver's license and clean driving record
• Legal authorization to work in the United States

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