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Executive Chef
An executive chef owns the menu, the food cost, and the kitchen team — recipe development, station design, hiring sous and line cooks, vendor relationships, and the plate that goes out on a Saturday at 9pm. Operators hire one before opening to build the program and after opening when the food has drifted or the BoH culture has gone sideways. NYC fine-dining ECs run roughly $150K-$300K base plus bonus or equity, with retained recruiters like One Haus charging 30-35% of first-year total comp.
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