Executive Chef - Jacob K. Javits Convention Center

Compass Group•New York, NY

4d•$128,000 - $138,000

About The Position

At CULTIVATED, the food and beverage division of the world-class Jacob K. Javits Convention Center, we bring together the best of New York—fresh, seasonal ingredients, sustainable practices, and personalized experiences—to deliver exceptional hospitality at scale. From intimate executive receptions to international trade shows and high-profile galas serving over 10,000 guests, we create culinary experiences that are elevated, inclusive, and unforgettable. As a disruptor redefining the sports and entertainment hospitality experience, Levy is recognized as a market leader and one of the most innovative hospitality companies in the world. Our diverse portfolio includes iconic events and venues such as the Super Bowl, the U.S. Open, and premier convention centers nationwide—including CULTIVATED at Javits. We are seeking a dynamic and strategic Executive Chef to lead all culinary operations at CULTIVATED. This role is responsible for building and executing a unified culinary vision aligned with Levy’s standards and our onsite partner’s expectations. The Executive Chef serves as the senior culinary leader for the location, overseeing large-scale banquet and catering operations ranging from 20 to 10,000+ guests. This individual drives culinary innovation, operational excellence, financial performance, and team leadership within a complex, unionized, high-volume environment. The ideal candidate is an accomplished hospitality leader who thrives under pressure, inspires diverse teams, and balances creativity with strong financial acumen.

Requirements

Minimum 8+ years of experience as an Executive Chef in a high-volume banquet, convention center, hotel, or stadium environment.
Demonstrated success managing large-scale catering operations serving thousands of guests.
Previous experience working in a unionized kitchen environment strongly preferred.
Culinary degree from an accredited institution preferred or equivalent professional experience.
Strong financial acumen with experience managing budgets, controlling costs, and driving profitability.
In-depth knowledge of food safety, sanitation, and regulatory compliance.
Exceptional leadership, communication, and interpersonal skills.
Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism.
High level of computer literacy; experience with culinary systems and reporting tools preferred.
Flexibility to work nights, weekends, and holidays based on event schedules.
Ability to stand for extended periods and lift up to 50 lbs.

Nice To Haves

Social media fluency and comfort representing the brand publicly is a plus.

Responsibilities

Develop and execute a shared culinary vision in partnership with Levy leadership and Javits stakeholders.
Oversee menu design, seasonal updates, and concept evolution aligned with food trends, client expectations, and internal performance data.
Maintain exceptional standards of taste, presentation, and consistency across all events and service styles.
Compose recipes, lead menu build diagram creation and ensure operational feasibility at scale.
Oversee all culinary production, execution, and logistics for events of varying scale and complexity.
Conduct regular event walks, engaging with guests, VIPs, partners, and team members to ensure excellence in execution.
Ensure compliance with all NYC health department regulations and enforce the highest standards of food safety and sanitation.
Conduct department safety walks to maintain an outstanding level of cleanliness and operational integrity.
Own food cost management, labor optimization, and profitability targets.
Identify opportunities to improve both food quality and financial performance.
Lead season planning processes to align with Levy’s strategic goals and partner expectations.
Collaborate with regional and Home Office culinary teams to continually elevate the guest experience.
Partner with regional leadership and onsite stakeholders to develop and execute the location’s strategic business plan.
Recruit, interview, and approve culinary hires.
Lead, mentor, and develop a large culinary team, including union staff.
Foster a culture of accountability, inclusion, and operational excellence.
Drive performance management initiatives and succession planning within the department.
Represent Levy at partner meetings and networking events.
Build strong relationships with key vendors and suppliers.
Serve as the culinary ambassador for the Cultivated brand within the New York hospitality community.