Chef de Cuisine

Golden Age Hospitality is seeking a Chef de Cuisine to lead the kitchen of an exciting new concept opening in Spring/Summer 2026 in New York City.

The Role

The Chef de Cuisine will oversee all back-of-house operations, ensuring excellence in execution, team development, and financial performance. You will work closely with ownership and the Culinary Director to bring the concept to life and maintain consistency once open.

Responsibilities

• Lead daily kitchen operations from prep through service
• Build, train, and mentor a high-performing culinary team
• Maintain food quality, presentation, and consistency at all times
• Manage food cost, labor cost, and purchasing
• Oversee inventory systems and vendor relationships
• Uphold strict health and sanitation standards
• Collaborate on seasonal menu development and specials
• Foster a positive, accountable, growth-oriented kitchen culture

Qualifications

• 4+ years of progressive kitchen leadership experience
• Experience as Sous Chef or CDC in a high-volume NYC restaurant
• Strong financial acumen (food & labor cost controls)
• Proven ability to hire, train, and retain staff
• Calm, decisive leadership style under pressure
• Passion for hospitality and thoughtful cuisine

What We Offer

• Competitive salary: $85,000–$100,000 (based on experience)
• Growth opportunities within a growing hospitality group
• The chance to help open and define a new property from the ground up