Chef de Cuisine

Exhilarating to the eyes and tastebuds alike, Buddakan presents bold, sophisticated Asian cuisine in a dramatic setting that blends the serenity of Asia with the grandeur of 16th-century Paris. Since opening in 2006, the restaurant has become an iconic New York dining destination, celebrated for its striking design, generous shared plates, and inventive interpretation of the flavors and traditions of Asia. Today, Culinary Director Danny Bowien brings his distinctive culinary perspective to the team, continuing to evolve Buddakan’s cuisine while honoring its celebrated identity.

We are now seeking a Chef de Cuisine to partner closely with the senior leadership team and lead the day-to-day culinary operations. This is an exciting opportunity for a hands-on culinary leader who is passionate about Asian ingredients, bold flavors, and delivering exceptional food and hospitality at scale.

This position offers a comprehensive package including:

• $105,000–$120,000 base salary
• Quarterly bonus program up to 15%
• Paid vacation and sick time
• Medical, dental, and vision benefits
• Dining discounts at affiliated STARR Restaurants
• Opportunity for career advancement and professional growth

Qualifications:

• 5+ years of kitchen leadership experience in high-volume, cuisine-driven restaurants, with recent experience as an Executive Sous Chef or Chef de Cuisine
• Humble in their approach to learning and professional self-development
• Energetic and enthusiastic and possess strong communication and organizational skills
• Proven ability to lead, mentor, and develop a large and diverse culinary team
• The ability to remain calm under pressure and lead a busy service with consistency and precision
• Strong financial acumen, with experience managing labor, food costs, and overall kitchen profitability