Executive Chef (New York, NY) Oversee daily kitchen operations, supervise culinary staff, and ensure exceptional food preparation and safety standards. Design and update seasonal menus and specialty offerings reflecting Italian-Venetian culinary traditions. Maintain quality control of ingredients and dishes, enforce sanitation procedures, and ensure proper food handling. Coordinate with front-of-house and event teams for private events and club programming and monitor kitchen equipment and production documentation. Role requires demonstrated progressive ascension within the Brigade de Cuisine of high-end luxury restaurants specializing in haute Venetian and Italian cuisine. High School diploma and ten (10) years of experience in high-end luxury restaurants or upscale dining establishments, including experience within a Brigade de Cuisine structure emphasizing Italian-Venetian culinary traditions. Any suitable combination of education, training, or experience accepted. Salary commensurate with experience. Mail resumes to Cipriani USA Inc., 110 E 42nd Street, New York, NY 10017; ATTN: Rosa Betances; SAL: $90,000 - $115,000.