Executive Chef

About One40 Rooftop

Where unity, simplicity, seasonality, and authenticity come together above the skyline.
Perched high above the 9/11 Memorial in the heart of the Financial District, One40 Rooftop is an upscale Modern American restaurant showcasing exceptional culinary craftsmanship, thoughtful hospitality, and panoramic skyline views. Our philosophy is rooted in simplicity, seasonality, and connection—celebrating food as a universal language that brings people together.

We are seeking a visionary Executive Chef who embodies creativity, leadership, and operational excellence to guide our culinary program into its next chapter.

The Executive Chef will oversee all culinary operations, leading a team with precision, inspiration, and accountability. This leader will elevate the guest experience through menu innovation, consistency, seasonal adaptation, and uncompromising food quality. The Executive Chef must be both a creative force and a strong operator—balancing artistry with cost control, structure, and team development.

• Lead creation and execution of seasonal Modern American menus aligned with One40’s philosophy.

• Curate tasting menus, prix-fixe offerings, holiday menus, and chef-led experiences.

• Ensure dishes reflect high-end presentation, balanced flavor, and consistency.

• Oversee daily kitchen operations, ensuring smooth, organized service at all times.

• Maintain exceptional food quality, cleanliness, and kitchen organization.

• Uphold DOH compliance, food safety, and sanitation standards.

• Recruit, train, mentor, and retain a strong, accountable culinary team.

• Foster a professional, collaborative, and respectful kitchen culture.

• Conduct evaluations, provide feedback, and manage performance expectations.

• Manage food cost, COGS targets, inventory, waste control, and vendor relationships.

• Ensure accurate recipe costing, portioning, and inventory systems.

• Work closely with ownership and the Director of Operations on budgeting and forecasting.

• Partner with FOH leadership to ensure unified guest experience flows.

• Communicate clearly with the DO and ownership on updates, challenges, and progress.

• Attend management meetings, contribute to strategic planning, and support special events.

• Minimum 7-9 years in culinary leadership roles in upscale or fine dining environments.

• Strong understanding of Modern American cuisine with global influence.

• Proven track record in menu development, cost control, and kitchen management.

• Ability to lead, inspire, and hold a team accountable with emotional intelligence.

• Exceptional communication, organization, and operational discipline.

• Experience in high-volume NYC restaurants preferred.

• Competitive salary + performance-based incentives.

• Opportunity to lead a marquee rooftop restaurant in the Financial District.

• Creative freedom within a supportive ownership/leadership framework.

• A platform to build a legacy culinary program with visibility and longevity.