About The Malt House
Opened in 2012, we are a popular and thriving restaurant in the heart of Greenwich Village. Our aim is to provide excellent quality comfort food to all of our guests. We aim to change our menus across the year in order to not only keep it fresh for our guests but also to make sure that we are keeping up with the ongoing trends.
The Role
The Executive Chef oversees all culinary operations at The Malt House, ensuring the highest standards of creativity, quality, and consistency across all dining experiences. Working closely with the owners, this leader is responsible for executing the property’s culinary vision, managing the back-of-house teams, and inspiring excellence throughout every aspect of the kitchen environment.
This is a hands-on leadership role requiring a balance of strategic oversight, operational excellence, and mentorship. The Executive Chef will set the pace and tone for the kitchen, maintain impeccable quality standards, and ensure that every guest experience reflects the warmth, creativity, and sophistication of our culinary identity.
Reports To: Owners
Direct Reports: Sous Chefs, Cooks, and Culinary Hourly Staff
Key Responsibilities
Oversee all kitchen operations, ensuring efficient execution and alignment with the culinary vision of The Malt House.
Lead and inspire the kitchen team, providing ongoing coaching, mentorship, and professional development.
Develop seasonal menus and dishes in collaboration with the owners, maintaining alignment with brand philosophy and product seasonality.
Manage kitchen cost controls including labor, food costs, and waste reduction.
Plan and execute daily service in collaboration with Sous Chefs, ensuring timely communication across all BOH and FOH teams.
Ensure consistency, quality, and presentation across all menu items and service periods.
Oversee procurement and inventory, ensuring compliance with vendor guidelines and cost parameters.
Uphold health, sanitation, and safety standards in accordance with NYC regulations.
Maintain a strong presence on the kitchen floor, leading by example during prep, service, and events.
Support recruitment, onboarding, and training of new kitchen staff.
Qualifications
Minimum 4 years of progressive culinary leadership experience in fine dining, boutique hotel, or luxury hospitality environments.
Proven track record in menu development, cost management, and team leadership.
Strong operational and organizational skills with the ability to multitask under pressure.
Excellent communication and interpersonal abilities; able to work cross-functionally with Operations, Events, and Design teams.
Passion for culinary innovation, seasonal sourcing, and sustainable practices.
New York City restaurant experience preferred.
Food Handler’s Certification required.
Additional Skills
Hands-on leader with the ability to balance creative direction and operational discipline.
Detail-oriented with strong administrative follow-through and time management.
Flexible, collaborative, and solutions-focused approach to leadership.
Ability to thrive in a dynamic, fast-paced environment and adapt to changing priorities.
Willingness to work evenings, weekends, and holidays as business demands.
Physical Requirements
Ability to lift up to 50 pounds and stand for extended periods (8+ hours).
Fast-paced movement and physical stamina required for kitchen and service environments.
Exposure to varying kitchen conditions including heat, cold, and moisture.
Benefits
Comprehensive Health Care Plan (Medical, Dental, and Vision)
Paid Time Off (Vacation, Sick, and Holidays)
Family Leave (Maternity, Paternity)
Ongoing Training & Development Opportunities
Competitive Bonus structure in place
E.O.E
