We are seeking a visionary Executive Chef to lead all culinary operations for our NYC opening. This is a rare opportunity to define the culinary identity from the ground up: you’ll build the kitchen, shape the menu, recruit and train a high-performing team, and deliver a truly elevated Italian dining experience in New York City.
Executive Chef - Benefits & Compensation
- Competitive base salary + performance bonus potential
- Comprehensive health, dental, and vision benefits
- Paid time off & personal days
- Retirement benefits / 401(k) matching
- Staff meals, wine benefits, and dining discounts
- Opportunities for professional growth and global collaboration with our brand
- A creative and supportive work environment with ownership aligned to excellence
Executive Chef - Requirements & Qualifications
- 8+ years of progressive culinary leadership, preferably in upscale Italian, fine dining, or Michelin-level kitchens
- Proven experience launching or relaunching concepts, ideally in NYC or other major culinary markets
- Deep knowledge of Italian culinary techniques, regional Italian cuisine, pasta from scratch, butchering, and from-scratch sauces
- Demonstrated P&L accountability, cost control, menu engineering, and yield management
- Strong leadership and team-building skills, with experience recruiting, mentoring, and retaining high-level culinary talent
- Proficiency in kitchen systems, inventory controls, and modern recipe management software
- Excellent communication skills in English (Italian or another language is a plus)
- Ability to work flexible hours, nights, weekends, and holidays as needed
Executive Chef - Must Haves
- Lead menu development, seasonal rotation, and dish innovation in alignment with brand standards
- Oversee recipe scaling, costing, portion control, and kitchen consistency
- Establish and maintain kitchen SOPs, quality controls, sanitation, and safety
- Lead hiring, training, and performance management of all BOH staff (Sous Chefs, line cooks, prep)
- Work closely with FOH leadership to ensure smooth service flow, timing, and communication
- Manage vendor relationships, sourcing, and procurement to support ingredient quality and cost targets
- Monitor daily production metrics (waste, food costs, labor, yields) and adjust operations accordingly
- Participate hands-on in service during launch and steady state, setting the tone from the line
- Ensure compliance with NYC health codes, licensing, and food safety regulations
Executive Chef - Preferred Background & Skills
- Prior experience with restaurant groups that operate multiple units or international brands
- Familiarity with private club or membership-style dining experiences
- Exposure to high-design hospitality spaces—collaboration with design, architecture, and branding
- Experience with wine pairing and menu integration of beverage programs
- Ability to lead sustainable and seasonal programs, sourcing local and responsibly
