Executive Chef

Company Description Lost is a restaurant located in Eastchester, NY, offering guests a welcoming environment and a focus on memorable dining experiences. The restaurant values high-quality ingredients, careful preparation, and consistent execution in both food and service. Team members are encouraged to collaborate, communicate openly, and contribute ideas that improve the guest experience. Lost aims to build a professional kitchen culture that supports learning, growth, and respect for every individual. The restaurant is seeking leaders who are committed to excellence and operational reliability.Role Description The Executive Chef at Lost is a full-time, on-site role based in Eastchester, NY, responsible for overseeing all kitchen operations. Day-to-day tasks include menu planning, recipe development, and ensuring consistent preparation and presentation of all dishes. The Executive Chef manages food ordering and inventory, controls food costs, and maintains compliance with health and safety standards. This role leads, trains, and schedules kitchen staff, fostering a positive and efficient working environment while resolving operational issues as they arise. The Executive Chef collaborates with restaurant leadership to support guest satisfaction, seasonal offerings, and special events.Qualifications Strong culinary skills, including advanced cooking techniques, plating, and flavor development.Proven experience in kitchen leadership, staff training, and team management in a restaurant setting.Ability to manage food purchasing, inventory control, and cost management to meet financial targets.Knowledge of food safety regulations, sanitation standards, and best practices for kitchen organization.Experience with menu design, seasonal menu adjustments, and aligning offerings with guest preferences.Excellent communication skills and the ability to collaborate effectively with front-of-house and management teams.Strong problem-solving skills, attention to detail, and capacity to work calmly under pressure.Previous experience as an Executive Chef, Head Chef, or Sous Chef; formal culinary training or certification is a plus.Flexibility to work evenings, weekends, and holidays as required by restaurant operations.