Job Description

Job Title: Corporate Chef, Golden Age Hospitality
Reports To: Executive Chef Nicole Gajadhar and Ownership
Location: All Golden Age Hospitality Venues
Position Type: Full-Time (minimum 50 hours per week)

Position Summary
The Corporate Chef is a newly defined leadership role at Golden Age Hospitality, created to provide dedicated support to Executive Chef Nicole Gajadhar during a key phase of rapid growth. This position is designed not only to sustain the momentum of our culinary operations but also to ensure the long-term success of our expanding team and venues.

The Corporate Chef begins at GAH by learning deeply and openly—spending time in each kitchen, observing without judgment, asking questions, and developing a thorough understanding of current practices with Nicole. This immersive phase builds the foundation for later collaboration with the Executive Chef to fine-tune kitchen systems, operations, and support of consistent culinary excellence and exceptional guest and team member experiences.

A clear division of responsibilities exists between the Executive Chef and the Corporate Chef. The Executive Chef retains ownership and responsibility for culinary development and menu / dish creation at Golden Age. The Corporate Chef is responsible for implementing standard operating procedures (SOPs) that bring those menus to life with consistency, efficiency, and excellence. The Corporate Chef role is operations focused and results oriented. While the two roles are deeply collaborative, our success depends on trust and delegation—particularly the Executive Chef’s willingness to strategically empower the Corporate Chef to lead in their own right in the arenas where they must do so to enjoy greatest success.

The Corporate Chef is a hands-on, support focused role. The Corporate Chef works to strengthen the leadership structure of our culinary teams, provide necessary relief to the Executive Chef and other chefs in the organization, and help shape a strong, scalable culinary future for Golden Age Hospitality. 

On a day to day basis the Corporate Chef works on advancing the priorities established by kitchen leadership and ownership, both following direction and providing insight to others on where attention and energy should be focused.

Culinary leadership at Golden Age is rooted in Considered Hospitality: a people-first philosophy that emphasizes empathy, patience, transparency, healthy boundaries, non-reactivity, joyfulness, kindness and concern for personal well-being. Considered Hospitality balances the need for business efficiency, sound and predictable operations with a fundamental concern with how our leadership, expectations, service, decisions, words and actions influence how both our team members and our guests feel while experiencing Golden Age properties.

Considered Hospitality values practicality and maintains a strong orientation toward the common good—ensuring leadership decisions benefit both individual team members and the overall brand. Both the Corporate Chef and Executive Chef of GAH are expected to model and uphold the same standards and values of Considered Hospitality —supporting thoughtful, practical, and sustainable systems and workflows that make everyday excellence and a healthy, rewarding work place possible.

Core Responsibilities

• Align daily with Executive Chef Nicole Gajadhar to define culinary goals, responsibilities, and priorities.
• Learn each kitchen’s systems thoroughly through direct, open-minded observation and engagement, including sitting with team members for discussion, asking many questions to understand their processes and approach.
• Support the Executive Chef's and other chefs schedules, facilitating reasonable time off, ensuring balance and rest for chefs across the company.
• Be aware of, analyze, and respond to financial reporting information provided by the finance team. Guide operational decisions to maintain alignment with business goals..
• Provide hands-on support for daily kitchen operations across venues.
• Drive consistency in food preparation and execution—ensuring precise, practical, and repeatable results in prep, execution and plating.
• Embody and promote Considered Hospitality in all interactions—with empathy, responsibility, healthy boundaries, transparency, patience, and respect.
• Mentor kitchen staff to develop skills, confidence, and professionalism, with an eye toward long-term professional growth and support for team members’ personal goals.
• Execute in-house culinary events with a focus on deep guest satisfaction.
• Foster a positive, supportive kitchen culture across all venues with a healthy relationship cultivated between Heart of House and Front of House team members, defined by cooperation and good will.
• Help the Executive Chef manage kitchen schedules and support efficient staffing practice with input from Head Chefs and other team members.
• Lead recipe review and testing; ensure recipes can be followed with consistency of outcomes by all team members
• Conduct recipe costing once dishes are standardized and approved, resulting in accurate plate costs.
• Support inventory systems and product consistency across locations. Work with all team members to develop best practices for product handling.
• Monitor kitchen equipment and coordinate timely maintenance in association with the engineering team and 3rd party contractors.
• Collaborate with the Executive Chef on purchasing practices and vendor alignment.
• Contribute to operations reporting, team communications, and performance tracking.
• Be a steady, supportive, and present leader who helps the entire culinary team do their best work.

Who You Are

• A seasoned kitchen leader with the humility to observe and the confidence to support.
• An active listener, thoughtful communicator, and hands-on team player.
• Experienced with restaurant openings in addition to operations
• A strong collaborator and team player capable of focusing on the greater good and big picture
• Calm and cool under pressure, grounded in service and hospitality.
• Experienced in managing people, systems, and kitchen operations.
• Flexible in your schedule and comfortable supporting evenings, weekends, and events.
• Committed to leadership that uplifts, empowers, and strengthens those around you and turns guests into raving fans.

Who We Are

Golden Age Hospitality created and manages nine distinct Food & Beverage properties in New York City - The Nines, ACME, The Happiest Hour, Elvis, Le Dive, Deux Chats, Lucy’s, Monsieur and Bar Bianchi. All of our properties are committed to creating transportive, authentically rewarding guest experiences as well as uplifting, sustainable and personally meaningful staff member experiences defined by challenge, reward, growth and joy.

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