Executive Chef

Chef John Doherty is seeking an accomplished, hands on Executive Chef to elevate the culinary vision at BLACKBARN, a refined New American restaurant in New York City. This is a leadership role for a collaborative, detail driven chef who inspires excellence, values consistency, and leads from the line.

BLACKBARN features a casual Tavern, a refined main dining room, seven private event spaces, and full-scale catering program. The ideal candidate is a highly organized culinary leader who inspires others to be their best and embraces Ownership’s vision of a classic American, farm-to-table dining experience with seasonally driven menus.

The Executive Chef will define and execute a world class culinary program, partnering closely with Ownership, the General Manager, and the Events Team to ensure exceptional quality, operational excellence, profitability, and consistency across all services.

• Lead, mentor, and inspire a high-performing culinary team in a pristine, standards-driven kitchen
  
  
• Maintain a strong, hands-on presence on the line during service
  
  
• Oversee all kitchen operations including scheduling, ordering, cost controls, P&L performance, maintenance, and administrative responsibilities
  
  
• Recruit, onboard, train, and develop BOH team members to build a culture of excellence and accountability
  
  
• Uphold uncompromising standards of food quality, consistency, and presentation
  
  
• Collaborate with Ownership on seasonal menu development and culinary direction
  
  
• Create clear menu descriptions and allergen documentation to support FOH education
  
  
• Oversee all event and catering culinary execution in partnership with Ownership and Events Teams
  
  
• Maintain the highest standards of food safety, sanitation, and Department of Health compliance
  
  

• Classical culinary training or degree preferred
  
  
• Deep respect for seasonal, local, and responsibly sourced ingredients
  
  
• Proven leadership experience in quality-driven, high-standard kitchens
  
  
• Strong background in à la carte lunch and dinner service
  
  
• Experience managing banquet, catering, and event-driven culinary operations
  
  
• Highly organized, systems-oriented, and operationally disciplined
  
  
• Professional, respectful, and team-focused leadership style
  
  
• Working Spanish language skills preferred
  
  
• Flexible availability, including nights, weekends, and holidays
  
  

• Bonus: Performance-based potential Bonus: Performance-based incentive potential
  
  
• Benefits Include:
  
  
• Medical, dental, and vision insurance available after 90 days
  
  
• 401(k) eligibility after 90 days
  
  
• Two weeks paid time off
  
  
• Additional perks including commuter benefits, employee discounts, and bonus opportunities