Executive Sous Chef

East West Cuisine Hospitality, founded by Billie Naruephon Wannajaro and directed by Corporate Chef Saint Piriya Bunprasan, is seeking an Executive Chef for our new restaurant located at 461 West 23rd Street, Chelsea, New York (HED NYC). The Executive Chef will oversee all kitchen operations, ensuring the highest standards of food quality, consistency, and guest satisfaction while maintaining efficient kitchen systems and a strong team environment. This role will uphold the culinary vision and Thai cuisine direction developed by Chef Saint Piriya Bunprasan while supporting the overall success of the restaurant.

The Executive Chef will report directly to the owner, Billie Naruephon Wannajaro, and will lead the kitchen team in delivering exceptional dining experiences. The ideal candidate will have at least five years of senior kitchen leadership experience, strong management and financial awareness, and advanced culinary skills. Experience working in fine dining or Michelin-starred restaurants is highly preferred, along with the ability to inspire a professional team and help build the reputation of our new location.

The Executive Chef is responsible for leading all kitchen operations and maintaining the culinary standards established by Chef Saint Piriya Boonprasan and owner Billie Naruephon Wannajaro. This role oversees food preparation, menu execution, and overall kitchen performance to ensure consistent quality, efficiency, and guest satisfaction. The Executive Chef will regularly review mise en place, taste and evaluate dishes, and ensure proper seasoning, presentation, and adherence to the restaurant’s culinary vision.

The Executive Chef manages all back-of-house operations including food production, quality control, inventory management, cost control, and staff development. This includes supervising kitchen staff, maintaining proper food safety and sanitation procedures, and ensuring that all kitchen employees follow best practices in food preparation, knife handling, temperature control, and workplace safety. The Executive Chef will also lead menu development and seasonal offerings while ensuring ingredients and supplies are properly sourced and stocked for daily operations.

Working closely with management, the Executive Chef plays an important role in maintaining profitability and operational efficiency. Responsibilities include monitoring food costs, reviewing purchasing and supplier relationships, overseeing invoices and kitchen-related expenses, and working with the General Manager to achieve labor and cost targets. The Executive Chef will also assist with scheduling, hiring, onboarding, and training kitchen staff while fostering a positive and professional work environment.

The Executive Chef is responsible for maintaining kitchen equipment, monitoring sanitation standards, and ensuring compliance with health department regulations. Regular inspections of kitchen and storage areas must be conducted to ensure cleanliness, organization, and proper maintenance. In addition, the Executive Chef will address guest feedback related to food quality and ensure prompt resolution of any concerns to maintain a high level of guest satisfaction.

This position requires strong leadership, organization, and communication skills. The Executive Chef must be able to manage multiple responsibilities, analyze financial performance including P&L reports, and work collaboratively with management to improve efficiency and performance. The candidate must also hold a valid NYC Food Handler’s Certificate and demonstrate a commitment to maintaining a safe, professional, and high-performing kitchen environment.

Salary: $80,000 – $95,000 annually + Performance-based bonus

Benefits include: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401(k) plan, and Employee Dining Discounts.