Required Years of Experience
5 years
Job Details
Dragonne is a contemporary New York bistro opening in the West Village. Rooted in classical French technique with subtle Asian influence, the restaurant is designed to feel elegant yet deeply warm — grounded in hospitality, restraint, energy, and precision.
The menu is seasonal and ingredient-driven, with a strong focus on seafood, vegetables, thoughtful saucework, and refined yet personal cooking. The dining experience is intended to feel intimate, alive, and emotionally resonant — balancing technical rigor with warmth and humanity.
We are seeking a Chef de Cuisine to join the opening leadership team and work closely alongside the Executive Chef to help shape the culinary culture, systems, and standards of the restaurant from the ground up.
About the Role
The Chef de Cuisine will support the Executive Chef in overseeing daily kitchen operations, executing the culinary vision of the restaurant, developing the opening team, and maintaining the standards and systems that define Dragonne.
This role requires strong technical ability, organizational discipline, calm leadership, and genuine care for hospitality and mentorship. The ideal candidate is highly detail-oriented while remaining collaborative, emotionally intelligent, and composed under pressure.
We are looking for someone who values refinement without ego — someone capable of leading a high-performing kitchen while supporting the Executive Chef in building a restaurant culture rooted in professionalism, curiosity, accountability, and care.
Kitchen Leadership & Service
- Support the Executive Chef in overseeing daily kitchen operations with consistency, professionalism, and composure.
- Uphold high standards of execution, organization, cleanliness, and attention to detail.
- Maintain strong communication and collaboration between kitchen and dining room teams.
- Lead service and support the line while maintaining calm leadership in a fast-paced environment.
- Help cultivate a kitchen culture rooted in respect, accountability, urgency, and teamwork.
- Execute seasonal menus with precision and consistency.
- Work closely with the Executive Chef on menu development, recipe testing, and daily specials.
- Ensure proper preparation, station organization, and service readiness across all departments.
- Maintain strong standards for flavor, technique, plating, seasoning, and product quality.
- Help translate the culinary vision of the restaurant into daily execution.
- Assist in recruiting, hiring, training, and developing the opening kitchen team.
- Mentor cooks and junior kitchen staff through active teaching and leadership.
- Establish prep systems, station standards, recipe documentation, and operational structure alongside the Executive Chef.
- Foster a culture of learning, growth, discipline, and long-term development.
- Support scheduling, labor management, inventory, ordering, and food cost controls.
- Help maintain systems for prep production, pars, receiving, organization, and sanitation.
- Ensure compliance with DOH standards, food safety procedures, and opening requirements.
- Work collaboratively with ownership and the Executive Chef on operational efficiency and long-term sustainability.
- Strong passion for hospitality, seasonality, and thoughtful cooking.
- High-level NYC kitchen experience is strongly preferred.
- Strong leadership presence grounded in humility, professionalism, and emotional intelligence.
- Excellent organizational skills and attention to detail.
- Ability to lead calmly and effectively under pressure.
- Strong understanding of French technique and refined seasonal cooking.
- Experience mentoring and developing kitchen teams.
- Financial awareness including labor management, ordering, inventory, and food cost controls.
- Collaborative mindset and strong communication skills.
- Experience opening restaurants or supporting openings preferred.
- Minimum 3–5 years of kitchen leadership experience preferred.
- Availability to work evenings, weekends, and holidays as required.
Dragonne is intended to feel timeless, intimate, and alive — a restaurant grounded in rigor without rigidity. We care deeply about atmosphere, rhythm, music, materiality, and emotional warmth just as much as technical execution.
This is an opportunity to join the opening leadership team of a chef-driven restaurant at a foundational stage and help shape its culture from the beginning while working closely alongside the Executive Chef.
- Full-time
- Tuesday through Saturday schedule to start
- Dinner service only at opening
- Competitive compensation based on experience
- Opportunities for growth within the company
Compensation Details
Compensation: Salary ($90,000.00 - $110,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Ability to Maintain Composure in a Fast Paced Environment
Skill in Fostering a Positive Kitchen Culture
Expertise in Menu Development and Recipe Testing
Knowledge of Food Safety Procedures
Ability to Manage Kitchen Operations Efficiently
Skill in Recruiting and Training Staff
Experience in Inventory Management
Ability to Uphold High Standards of Cleanliness
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Dragonne is a contemporary New York bistro rooted in classical French technique and shaped by global influences. Led by chef-owner Mark Chou (Blue Hill, Le Bernardin, Eleven Madison Park, Double Chicken Please, Frenchette), Dragonne offers a seasonal, shareable menu anchored by seafood and vegetables. Set to open in the West Village in Fall 2026, Dragonne aims to make fine dining accessible—quality without pretense, precision without formality, and always driven by warmth, restraint, and craft.
