Chef de Cuisine

Nowon, founded by Chef Jae Lee in 2019 and named after his hometown in Seoul, South Korea, is a vibrant Korean-American restaurant with two locations in New York City—the flagship in the East Village and a second outpost in Bushwick.

Nowon offers a dynamic and memorable dining experience that blends the bold flavors of Korean cuisine with the diverse culinary influences of New York City. Nowon is celebrated for his creative, crowd-pleasing dishes, such as the renowned ‘Legendary’ Cheeseburger and ‘Chopped Cheese’ Rice Cakes, which have earned widespread media attention. With a lively ambiance set to nostalgic 90s and early 2000s hip-hop music, Nowon delivers an unforgettable vibe to complement its exceptional food.

Building on the success of its East Village location, Nowon expanded to Bushwick, Brooklyn in July 2023, where Chef Jae introduced signature Korean-inspired wood-fired pizzas. Nowon’s momentum continues with the April 2025 opening of its Seaport, Boston location—marking the brand’s first venture outside of New York State.

JOB DESCRIPTION

Role Overview: 

The Head Chef will lead the kitchen team and help shape the culinary direction of the restaurant. They will oversee all aspects of the kitchen from operations, brand management, kitchen management, to deliver the best dining experiences and uphold our reputation as a East Village institution.

Role Highlights: 

• Culinary Vision: Maintain the culinary brand & identity and direction of our restaurant.
• Menu Innovation: Working with chef Jae to bring new menu ideas to life.
• Kitchen Mastery: Oversee kitchen operations and uphold the highest standards.
• Team Leadership: Mentor and lead a collaborative and high-performing kitchen team.
• Financial Stewardship: Manage food costs, budgets, and profitability with strategic finesse.
• Safety Standards: Ensure strict adherence to DOH food safety and sanitation regulations.
• Guest Experience: Deliver extraordinary dining experiences through innovation and precision.

Reporting Lines: 

The Chef de cuisine reports directly to the Owner/ Proprietor and Director of Operations. 

Roles and Responsibilities:

• Develop and execute a creative culinary program that aligns with the restaurant's concept.
• Regularly participate in culinary R&D to ideate new dish ideas, recipes and seasonal menu changes. 
• Oversee kitchen operations, including food preparation, cooking, and plating, to ensure excellence and consistency.
• Manage and maintain kitchen recipe books and allergy charts, updating regularly as necessary. 
• Work with the management team in deciding employee of the month. 
• Oversee the hiring, training and performance management of all back-of-house restaurant staff.
• Manage and mentor the kitchen staff, foster a collaborative and high-performing team environment.
• Collaborate with suppliers to source high-quality ingredients, ensuring fresh and finest products.
• Control, track and manage food costs, inventory, and waste management to achieve financial goals and sustainability; Track invoices for consistency and report any irregularities. 
• Create and enforce food safety and sanitation standards, maintain a clean, safe kitchen environment.
• Lead kitchen training programs to enhance skills, and maintain a high level of culinary expertise.
• Handle low - and mid-level staff issues, including disciplinary action and write-ups; Escalate any issues to HR as needed and for assistance when necessary. 
• Ensure seamless communication between kitchen and front-of-house staff  and upper management to deliver exceptional guest experiences.
• File incident reports with HR as needed
• Execute staff scheduling, payroll, and labor management to ensure efficient staffing levels while controlling expenses.

Requirements:

• At least 2-5 years of experience as an Head Chef in a high-end restaurant or culinary establishment.
• Culinary degree or equivalent education in culinary arts is preferred but not mandatory.
• Demonstrated mastery of various cooking techniques, cuisines, and presentation styles.
• Strong leadership and team-building skills, a track record of developing and mentoring kitchen staff.
• Creative mindset and passion for culinary innovation, pushing flavor and presentation.
• Financial acumen with the ability to manage food costs, budgets, and profitability.
• Excellent communication and interpersonal skills, fostering positive relationships with staff 
• Expert in DOH food safety and sanitation regulations, ensuring a hygienic kitchen environment.
• Flexibility to work varied shifts, including evenings, weekends, and holidays.

Reasonable accommodations can be arranged upon request for candidates with disabilities.
Nowon is an equal opportunity employer.