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Founded in 2020 and headquartered in New York City, MOGAO Hospitality Group is a dynamic hospitality company dedicated to delivering exceptional dining and guest experiences. Rooted in one of the world's great culinary capitals, our mission is to combine authentic hospitality with innovative culinary experiences tailored to today's diverse marketplace.

Our expertise spans hospitality investment, hotel and restaurant development, food & beverage management, operational excellence, and culinary innovation. Through strategic growth and an unwavering commitment to quality, we proudly own and operate several successful hospitality concepts throughout New York City, including:

• Peking Pavilion
• Uncle Ted's Chinese Cuisine & Bar
• The Corner Chinese
• Upon The Palace
• Bank of China Restaurant

As we continue to expand, we are seeking talented hospitality professionals who share our passion for excellence, innovation, and creating memorable guest experiences.

MOGAO Hospitality Group is seeking an accomplished and visionary Opening Chef to lead all culinary operations for our branded, new 208-room Hilton Garden Inn located in the heart of Flushing, Queens.

This is a rare opportunity to build a culinary program from the ground up. The Executive Chef will oversee an 80-seat signature restaurant, 200-seat banquet and event facilities, breakfast operations, room service, catering, employee dining, and all food production while working closely with hotel leadership to establish a best-in-class food and beverage operation.

Hilton experience is preferred but not required. We welcome candidates from luxury hotels, lifestyle hotels, resorts, country clubs, and high-volume upscale restaurants who have demonstrated exceptional leadership, operational excellence, and a passion for delivering memorable guest experiences.

We are looking for a chef who combines creativity with operational discipline—someone who inspires teams, develops future leaders, drives financial performance, and consistently delivers exceptional guest experiences.

• Brand-new 208-room Hilton Garden Inn
• 80-seat signature restaurant
• 200-seat banquet and event facilities
• Breakfast operations
• Room service
• Catering and private events
• Employee dining
• Culinary team recruitment, training, and development
• Menu development and seasonal programming
• Purchasing, inventory, and vendor management
• Compliance with Hilton brand standards and NYC Department of Health regulations

• Help implement innovative seasonal menus that reflect creativity, quality, and consistency.
• Contribute to banquet, catering, holiday, and special event menus.
• Standardize SOP for recipes, specifications, and food costing procedures.
• Deliver exceptional presentation and execution across every dining outlet.
• Continually evolve the culinary program while maintaining operational excellence.

• Direct all daily kitchen operations with professionalism, organization, and efficiency.
• Maintain the highest standards of cleanliness, sanitation, and food safety.
• Ensure full compliance with NYC Department of Health regulations and Hilton brand standards.
• Establish systems that improve workflow, consistency, and productivity.
• Oversee kitchen equipment maintenance and operational readiness.

• Recruit, hire, train, mentor, and retain a high-performing culinary team.
• Foster a culture built on professionalism, accountability, teamwork, and respect.
• Lead by example through hands-on leadership and positive coaching.
• Conduct performance evaluations and create opportunities for career development.
• Build a workplace where employees are engaged, challenged, and proud of their work.

• Manage food cost, labor cost, purchasing, inventory, and vendor relationships.
• Implement effective waste reduction and portion control programs.
• Collaborate with hotel leadership on budgeting, forecasting, and menu engineering.
• Analyze menu performance and profitability to maximize financial results.
• Achieve operational goals while maintaining uncompromising quality.

• Partner closely with Corporate Team, Front Office, Food & Beverage, Sales, Banquets, and Hotel Leadership.
• Support weddings, corporate meetings, social events, VIP functions, and community partnerships.
• Participate in leadership meetings and contribute to strategic planning initiatives.
• Help establish the Hilton Garden Inn Flushing as a preferred dining and event destination in Queens.

The ideal candidate will possess:

• Minimum 7–10 years of progressive culinary leadership experience.
• Current Chef or Executive Sous Chef (encouraged to apply) experience in a full-service hotel, upscale restaurant, or resort.
• Experience managing restaurant, banquet, catering, breakfast, and room service operations.
• Strong knowledge of Modern American cuisine AND Asian with an appreciation for global culinary influences.
• Proven success managing food cost, labor, purchasing, inventory, and financial performance.
• Excellent leadership, communication, coaching, and organizational skills.
• Strong understanding of NYC Department of Health regulations and food safety standards.
• Culinary degree preferred; equivalent professional experience will be considered.

Within your first year, you will have:

• Successfully launched a high-performing culinary operation.
• Built and developed an exceptional culinary team.
• Established a reputation for quality, consistency, and innovation.
• Achieved food and labor cost objectives.
• Maintained outstanding health inspection scores.
• Developed banquet and catering programs that drive revenue growth.
• Created memorable dining experiences that strengthen the hotel's reputation throughout Queens and the greater New York City market.

• Competitive executive salary
• Annual performance bonus
• Health, dental, and vision benefits
• Paid vacation and holidays
• Professional development opportunities
• Strong ownership support and collaborative leadership
• Opportunity to build a culinary program from opening day
• Long-term career advancement as MOGAO Hospitality Group continues expanding its hotel and restaurant portfolio throughout the New York metropolitan area.

This is more than an Executive Chef position—it is an opportunity to shape the culinary identity of a brand-new Hilton hotel and build a lasting legacy with one of New York City's fastest-growing hospitality companies.

If you are passionate about culinary excellence, developing exceptional teams, and creating memorable guest experiences, we invite you to become part of MOGAO Hospitality Group and help define the future of hospitality in New York City.

MOGAO Hospitality Group is proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive workplace where every team member has the opportunity to succeed.