Email us at:
[email protected]


Executive Chef

We are seeking an experienced and talented Executive Chef for an exciting new restaurant opening in the Lower East Side of NYC. The restaurant is backed by a team passionate about introducing a unique dining concept to New York City. The Executive Chef will play a crucial role in creating an exceptional dining experience by blending French cooking techniques, a deep understanding of Japanese cuisine, and their culinary background.

The restaurant is backed by a team from Japan who are passionate about introducing their unique dining concept to the vibrant food scene of New York City. The Executive Chef will play a crucial role in creating an exceptional dining experience by combining French cooking techniques, a deep understanding of Japanese cuisine, and their own culinary background.

We appreciate candidates with diverse culinary backgrounds, especially those with a blend of Asian and French expertise. Individuals with experience in Korean, New American, Chinese, Italian, Middle Eastern/Mediterranean, or Latin American cuisines, coupled with a solid foundation in French cuisine through study and work, are highly valued.

This role will be highly creative and a true collaboration. They are looking for an inspiring leader who can bring their vision to the table.

This will be the first NYC project for the team so someone that has extensive experience in NYC and has done openings is mandatory.

The official Restaurant name is still TBD.

Responsibilities:
- Oversee food production at all stations, providing assistance to line cooks when needed.
- Collaborate closely with the Brand Chef to develop and execute menu items for the seasonal menu and specials.
- Utilize local ingredients effectively to develop menus while minimizing waste.
- Maintain recipe documents and ensure food costs align with budgetary requirements.
- Supervise daily food preparation, maintaining consistency and enforcing quality control.
- Manage walk-ins and storage areas, ensuring compliance with proper food storage practices.
- Conduct weekly inventory and ordering, preparing for specials, events, and maintaining menu consistency.
- Work with FOH management to maintain a clean and functional facility, communicating maintenance needs as necessary.
- Implement and enforce safety guidelines in the kitchen, ensuring the proper use and maintenance of kitchen equipment.
- Maintain regular communication with ownership through various channels.
- Perform additional responsibilities as requested to ensure an ideal guest experience at the restaurant.

Requirements:
- 5-6 years of experience in a high-level Chef position with a focus on fast-paced service.
- Strong oral, written, and interpersonal communication and leadership skills.
- Ability to adapt and make quick decisions in a fast-paced environment.
- Advanced knife skills and proficiency in various cooking styles and techniques.
- Proficiency in PC and Mac systems, Microsoft Office, and Google Docs.
- Ability to stand for long periods, reach, bend, stoop, and lift up to 50 pounds.
- Must hold a valid NYS Food Handler license.
- Capability to teach and mentor others.

Salary and Benefits:
- Annual base salary of $125,000-$150,000 with bonus potential.
- Comprehensive medical, dental, and vision insurance.
- Paid time off to support a healthy work-life balance.
- Additional benefits under W2 upon employment.

Email us at:
[email protected]