Kitchen Lead – With Others Brooklyn
We’re looking for a talented and motivated chef to lead our food program and ensure seamless kitchen operations at With Others. This role is ideal for a creative and strategic chef who thrives in a collaborative environment, has a strong handle on costs and inventory, and is excited to build and lead a team that delivers an exceptional seasonal menu.
As Kitchen Lead, you’ll develop a seasonal menu that aligns with our wine program and overseeing food for private events. We are a small but tight-knit team, and this is a hands-on role that requires working service at least three nights a week, while also ensuring smooth daily operations and long-term kitchen planning.
You’ll work closely with the General Manager and Owner to oversee all aspects of BOH, ensuring efficient execution, high-quality ingredients, and a positive, professional work environment.
Key Responsibilities:
- Lead daily kitchen operations, including food prep, service, and BOH team management.
- Develop and execute a seasonal, evolving menu that complements our wine program.
- Hire, manage, and collaborate with pop-up chefs for special events and guest chef nights.
- Oversee food for private events, ensuring top-tier execution and coordination.
- Handle purchasing, inventory, and vendor relationships with a focus on quality and cost control.
- Develop and maintain kitchen schedules to ensure proper coverage and labor efficiency.
- Maintain DOH compliance and ensure the kitchen is always inspection-ready.
- Foster team growth through mentorship, training, and collaboration.
- Partner with the GM to coordinate in-house events, large bookings, and buyouts.
What We’re Looking For:
- Proven leadership experience as a Chef or similar role in NYC’s restaurant scene.
- Strong kitchen management skills, including labor costs, purchasing, and inventory control.
- Experience developing and executing seasonal menus in an elevated hospitality setting.
- Comfortable leading a small team, with a hands-on approach to service and prep.
- Financial acumen, including budgeting and P&L oversight.
- Exceptional leadership and interpersonal skills to inspire and motivate the team.
- Strong organizational and time management skills to juggle multiple priorities.
- Deep knowledge of health and safety regulations, with a commitment to compliance.
- Availability to work 5 days a week, including at least three nights of service (Thurs-Saturday).
Qualifications:
- Minimum 3 years of experience as an Executive Chef, Sous Chef, or Chef de Cuisine.
- Experience collaborating with guest chefs and pop-ups are a bonus.
- Strong track record of menu development and event coordination.
If you’re excited about working in an intimate, dynamic environment where you can lead a creative kitchen, collaborate with guest chefs, and develop a standout seasonal menu, we’d love to hear from you!
