Just like you, we dream of ditching work to sip rose in the park and of hot summer nights all year long. We hope you’ll come and be a part of what we are – a place to celebrate life with what we know best – food and drink (crazy delicious food and drink, to be exact).

The menu comes from New York’s farmer's markets, Long Island fishing boats, country fields and the wondrous meanderings of spirited travelers with passionate palates. We’re crushing seafood, roasted meats, crazy good wine and creamy espresso. Our wine list is broad enough for you to come by and enjoy wine with us every night or, you can be a baller and order something you can’t get anywhere else in the world. We’re Italian influenced, American executed and entirely New York.

Our space is local, spreading from the inside out; we’re organic in our approach and our delivery. Our team’s background is complex and while we hail from some of the finest dining establishments in the world, we just want to be your favorite, neighborhood joint.

About the job...

The Chef de Cuisine will work closely with the Executive Chef and Director of Culinary Operations to properly execute the culinary vision of the Executive Chef by overseeing all aspects of the kitchen activities. This includes high level organizing, planning, cost controls, and leading the Sous Chef team while actively teaching and coaching current and future hourly staff.

The Chef de Cuisine at Charlie Bird is responsible for executing the culinary vision of the Executive Chef by participating in all aspects of kitchen activities. This includes organizing, planning and leading the back of house team in preparation, set up and execution of each day’s services, and coordination with the Private Events Chef and their team to ensure all private events are executed to the standards of Charlie Bird. The Chef de Cuisine will also work with the Executive Chef to lead the daily operations of the business, with a focus on systems, organization and financials. 

Additionally, the Chef de Cuisine will also be responsible for coordinating production/preparation for any offsite events with the Private Events Chef, as well as consulting work for other projects.