Fish Cheeks is a vibrant restaurant located on the iconic Bond Street in NoHo serving contemporary Thai food with a focus on seafood.

Named for the lean, tender cheek meat that is considered the tastiest part of a fish and a delicacy in Asia, the critically-acclaimed and widely-beloved restaurant offers a menu of unabashedly intense, fresh and vivid dishes that span the diverse regions of Thailand.

Fish Cheeks is a concept that celebrates the cultural heritage and the culinary artistry found in Bangkok and beyond. Founders’ decided to open Fish Cheeks with desire to bring traditional Thai cuisine to NYC, offering a menu that highlights the unfiltered flavors they craved from their upbringing in Thailand and re-creates the type of convivial and communal-style dining found across the country - from the street-stalls to fine-dining restaurants.

Fish Cheeks is now hiring a Head Chef to join our team! We are looking for a passionate and energetic individual with a strong work ethic and willingness to learn and grow with our restaurants. 

The ideal candidate will bring a strong culinary background (Thai/Asian experience is preferred but not required). The candidate will oversee kitchen operations and staff management to ensure high-quality food service.

Compensation Band: $100,000 - $115,000 annually
Bonus Structure: Max additional $54,000 annually
Full Health/Dental/Vision Insurance coverage

Required Qualifications

• 5+ years of restaurant management experience in a high volume (7M+) or restaurant of highly comparable establishment in cuisine, style of service, and revenue.
• Valid Food Handler’s Certification
• Experience with Resy, Toast, Google Suite strongly preferred
• A desire to learn, grow, and develop new skills
• Excellent communication, organizational, and interpersonal skills
• Ability to remain calm under pressure and resolve guest conflict
• Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team
• Self-motivated, detail oriented, and results driven
• Ability to demonstrate quick thinking and adaptability in a constantly changing environment
• In-depth knowledge of culinary arts, food service regulations, and kitchen management

Responsibilities

• Daily kitchen operation with the prep team, line team and porter team.
• Oversees and organizes inventories under a budget
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Hires and trains new kitchen employees to restaurant and kitchen standards.
• Manages food and product ordering by keeping detailed records and minimizes waste. Works with existing systems to improve waste reduction and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 40 pounds, occasionally lifting up to 60 pounds, sitting, standing, for 6 to 12 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.