Executive Chef; Commissary Kitchen Bronx

Executive Chef (Commissary Kitchen Bronx) – Up to $150,000

Join Citarella – The Ultimate Gourmet Market, a family‑run business that started as a NYC fish market and has evolved into a full‑scale gourmet destination across New York City, the Hamptons, and Greenwich, Connecticut. We delight customers with fresh seafood, premium meats, chef‑prepared specialties, and international groceries.

As Executive Chef, you will ensure the highest standards of food quality, consistency, and operational excellence across our commissary and store locations. You will lead the culinary team, maintain Citarella’s standards, and oversee all commissary operations.

Base pay range: $130,000–$150,000 per year.

• Hands‑on monitoring of production procedures to ensure quality, consistency, efficiency, and professionalism.
• Supervise Sous Chefs, ensuring daily and weekly standards, including recipe adherence, quality measures, product utilization, deadlines, and inventory planning.
• Develop and update menu items seasonally and for new product launches.
• Train and educate staff on new menu items and procedural changes, holding them accountable for implementation.
• Create production methodologies that increase efficiency, productivity, quality, and consistency.
• Oversee all production areas and enforce sanitation and food‑handling standards.
• Conduct daily and weekly recaps with chefs and managers to plan and forecast production.
• Prepare, cook, and package food for store delivery.
• Inspect supplies, equipment, and work areas to ensure conformance to standards.
• Design food presentation and decorative displays.
• Maintain punctuality and professional appearance in the required uniform.
• Perform additional duties as directed by senior management.

• Recruit, coach, counsel, and conduct performance evaluations of direct reports.
• Develop, train, and mentor culinary staff, serving as a resource for all warehouse employees.
• Ensure Sous Chefs develop and train their direct reports.
• Oversee kitchen hourly employees on all aspects of job execution and performance management.
• Recommend or conduct disciplinary actions, including terminations, in accordance with HR standards.
• Develop and deliver training on SOPs, sanitation, food handling, menu standards, presentation, cooking techniques, and catering.
• Cultivate a positive company culture, morale, and ongoing work environment.

• Accountable for meeting food, labor, and direct operating expense budgets.
• Ensure accurate portioning, preparation, and serving to maintain food costs.
• Create weekly kitchen labor schedules that meet labor budgets using forecasting tools.
• Maintain proper inventory accounting at period end.

• 3+ years senior chef management experience in a high‑volume, quality‑oriented kitchen.
• Graduate of an accredited culinary school or related training.
• Bi‑lingual Spanish a plus.
• Detail‑oriented with strong organizational skills and accuracy.
• Ability to train and develop staff, build team morale, and hold others accountable.
• Multitask under pressure and troubleshoot problems.
• Maintain labor, food, and operating budgets.
• Proficient with Microsoft Word and Excel.
• Must hold a Serve Safe food‑handler certificate.

• Perform physical demands: standing for extended periods, lifting up to 40 lbs.
• Work flexible schedule, including nights, weekends, and holidays.
• English communication skills sufficient for job functions, business math, and data analysis.