Executive Chef

Culinary Director – 5 Acres (Rockefeller Center) 5 Acres is a high-volume American restaurant in Rockefeller Center led by Chef Greg Baxtrom. In addition to daily restaurant operations, we execute a wide range of programming including catering, seasonal activations, concession stands, and large-scale events across the Rockefeller Center campus. We are seeking a Culinary Director to oversee company-wide culinary strategy, financial performance, and operational systems. Position Overview The Culinary Director is responsible for the overall performance, structure, and financial success of the culinary operation. This role operates above day-to-day service, focusing on systems, financial oversight, sourcing strategy, programming, and long-term growth. This position reports directly to ownership and oversees the Executive Chef and BOH leadership team. Key Responsibilities Financial Ownership & Targets Own company-wide financial performance across all culinary operations Maintain: • Food Cost Target: 23% • Total Labor Target (hourly labor): ~30% • Linen & Uniforms: • Paper Goods & Disposables: • Cleaning & Chemical Supplies: ~1% of revenue • Repairs & Maintenance: ~2% of revenue • Office Supplies (including printer/ink): Oversee all controllable expenses across BOH operations Build and manage budgets across all areas of the business Identify inefficiencies and implement systems to improve profitability Provide weekly reporting on all cost categories and performance Weekly Budgeting & Purchasing Discipline Develop and enforce a weekly purchasing budget based on projected sales Translate sales forecasts into clear weekly vendor spending limits Ensure all ordering aligns with maintaining a 23% food cost target Adjust purchasing and production in real time based on business levels Hold BOH leadership accountable to ordering discipline and cost control Programming & Activations Develop and oversee culinary strategy for: Lunch and dinner service• Seasonal activations • Concession stands • Catering and private events • Charity and promotional events Build menus, budgets, and operational plans Ensure all concepts are scalable, profitable, and aligned with the brand Oversee execution at a high level while delegating daily operations Systems & Operational Structure Design and implement prep systems, ordering systems, and workflows Build scalable systems to support both restaurant service and off-site programming Improve efficiency across labor, prep, and production Sourcing & Purchasing Determine sourcing strategy—what we buy, where we buy it, and why Balance cost, quality, and consistency Build and maintain vendor relationships Leadership & Organizational Development Oversee BOH leadership team, including the Executive Chef Establish accountability across all levels of management Support hiring, training, and long-term team development Maintain strong morale and a professional culture Menu Development Collaborate with BOH leadership on core menu direction Lead menu development for activations, concession stands, catering, and events Ensure alignment with financial and operational goals Compliance & Standards Ensure adherence to labor laws and workplace standards Enforce proper break policies and compliance practices Maintain goal of 100% DOH certification for all managers (FOH + BOH) Support long-term staffing compliance, including proper documentation Communication & Leadership Rhythm Lead regular meetings with upper management Maintain consistent communication across departments Align culinary operations with company-wide goals Qualifications 5+ years in senior kitchen leadership (Executive Chef, Culinary Director, or similar) Strong background in high-volume, systems-driven operations Proven ability to manage financial performance and build systems Experience with events, catering, and multi-format operations preferred Highly organized, strategic, and solutions-driven More detail about Five Acres part of Baxtrom Hospitality Group, please visit

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