Head Chef

Role:  Head Chef, One White Street

Reports to: Director of Operations 

Direct Reports: Sous Chefs, Pastry Chef, Hourly BOH Team  

Key Relationships: General Manager, Service Managers, Endwell Hospitality Team, Rigor Hill Farm Team, Rigor Hill Head Baker 

Employment Status: Exempt, Full Time

About the Role

The Head Chef at One White Street is the culinary leader responsible for defining, developing, and upholding the restaurant’s culinary vision, standards, and execution. This individual will lead the kitchen with creativity, discipline, and a deep commitment to excellence, ensuring that every dish reflects the identity, quality, and spirit of One White Street.

The Head Chef is responsible for the overall culinary operation, including menu development, recipe creation, food quality, kitchen systems, purchasing, inventory, labor management, sanitation, and team development. They will work closely with the General Manager, ownership, and leadership team to ensure that the restaurant consistently delivers an exceptional guest experience while achieving its operational and financial goals.

This role requires a hands-on, highly collaborative leader who is equally passionate about the creative and operational sides of the business. The Head Chef should be deeply engaged in the kitchen, present during service, and committed to cultivating a culture of hospitality, accountability, curiosity, and continuous improvement.

The successful candidate will have a strong point of view, an uncompromising approach to quality, and the ability to build and lead a high-performing culinary team while continuing to evolve One White Street as one of New York City’s leading restaurants.

Culinary Leadership & Restaurant Vision

• Lead the culinary program at One White Street while upholding the restaurant’s identity, standards, and long-term vision.
• Develop, refine, and execute menus that are thoughtful, distinctive, seasonally driven, and reflective of the restaurant’s culinary point of view.
• Maintain the highest standards of food quality, flavor, presentation, consistency, and execution.
• Be deeply knowledgeable of all recipes, ingredients, preparations, plating specifications, cooking techniques, and menu components.
• Collaborate with ownership, the General Manager, and restaurant leadership on the continued evolution of the culinary program.
• Identify opportunities to innovate, improve, and elevate the guest experience through food.
• Ensure that signature dishes are executed consistently while encouraging creativity and thoughtful contribution from the culinary team.
• Lead menu changes, seasonal transitions, tastings, and rollouts with thorough planning and clear communication.
• Establish and maintain culinary systems that support consistency, efficiency, and excellence.

Kitchen Operations & Execution

• Oversee all daily culinary operations, ensuring the kitchen is organized, prepared, and operating at the highest level.
• Maintain a hands-on presence in the kitchen and lead by example during service.
• Conduct daily line checks before  service to ensure proper preparation, quality, organization, and readiness.
• Review reservations, expected covers, special events, and daily business levels to appropriately prepare the kitchen for service.
• Maintain a complete understanding of the daily BOH schedule, staffing levels, breaks, and coverage.
• Ensure all food is prepared and executed according to established recipes, specifications, and quality standards.
• Establish clear expectations for prep, service, cleaning, organization, and closing procedures.
• Ensure proper execution of kitchen systems, checklists, prep lists, ordering systems, and operational documentation.
• Maintain a clean, organized, efficient, and professional kitchen environment.
• Ensure that all equipment is properly maintained and that repair and maintenance needs are communicated and addressed promptly.
• Partner with the GM and leadership team to continuously improve operational efficiency without compromising quality.

Financial Management & Business Acumen

The Head Chef is directly accountable for the financial performance and profitability of the culinary operation.

• Maintain strong control over food cost, labor cost, purchasing, inventory, waste, and overall kitchen expenses.
• Develop and maintain accurate recipe costing and menu costing systems.
• Manage inventory of perishable and non-perishable food products with a focus on quality, freshness, and cost efficiency.
• Establish appropriate pars, ordering systems, and purchasing practices.
• Monitor waste, spoilage, overproduction, and product utilization.
• Partner with the GM to create staffing levels and schedules that support excellence in execution while maintaining labor targets.
• Leverage technology and operational systems to forecast, order, receive, schedule, cost, and track culinary performance.
• Review financial performance and identify opportunities to improve profitability.
• Build and maintain strong, professional relationships with vendors and suppliers.
• Ensure that all purchasing and receiving practices are accurate, organized, and aligned with company standards.
• Take ownership of the culinary department’s financial performance while never compromising the restaurant’s standards.

Team Leadership & Culture

The Head Chef is responsible for building a kitchen culture rooted in excellence, respect, hospitality, accountability, and professional development.

• Lead the culinary team with integrity, consistency, professionalism, and a strong sense of purpose.
• Create an environment where employees feel supported, challenged, respected, and motivated to perform at their highest level.
• Establish clear expectations for performance, behavior, communication, and teamwork.
• Foster a culture of collaboration between the BOH and FOH teams.
• Work closely with the GM, Sous Chefs, and key hourly team members to establish priorities and execute the restaurant’s culinary agenda.
• Actively participate in weekly manager meetings and contribute to the broader success of the restaurant.
• Lead with hospitality, integrity, respect, and an entrepreneurial spirit.
• Hold all team members accountable to the restaurant’s standards, values, and expectations.
• Address performance issues directly, fairly, and professionally.
• Maintain a calm, organized, and solution-oriented presence, particularly during high-pressure service periods.

Recruitment, Training & Employee Development

• Lead the recruitment, interviewing, hiring, onboarding, training, and development of culinary team members.
• Partner with the GM and leadership team to identify staffing needs and maintain appropriate staffing levels.
• Actively recruit and retain talented culinary professionals who align with the restaurant’s standards and culture.
• Develop Sous Chefs, junior leaders, and key hourly employees to strengthen the restaurant’s leadership pipeline.
• Provide consistent coaching, mentorship, feedback, and professional development opportunities.
• Conduct performance reviews and talent evaluations in a timely and constructive manner.
• Identify high-potential employees and create opportunities for advancement.
• Ensure that all BOH employees are properly trained on recipes, techniques, sanitation, safety, service standards, and menu knowledge.
• Lead daily training, tastings, lineups, demonstrations, and educational opportunities.
• Ensure that FOH employees have a strong understanding of the menu, ingredients, preparations, allergens, and culinary philosophy.
• Encourage a culture of learning, curiosity, and continuous improvement.
• Communicate company initiatives clearly and ensure that they are embraced and executed by the team.

Guest Experience & Hospitality

• Maintain a passionate, intense, and uncompromising commitment to hospitality and the guest experience.
• Ensure consistency across food quality, beverage, service, and hospitality standards.
• Engage with guests regularly and thoughtfully, both in and outside of the kitchen.
• Step out of the kitchen to connect with guests, receive feedback, and cultivate relationships.
• Use guest feedback as a tool for continuous improvement.
• Collaborate with the FOH team to ensure the culinary experience is aligned with the overall vision of One White Street.
• Participate in restaurant events, tastings, collaborations, and local marketing initiatives when appropriate.
• Represent One White Street with professionalism and enthusiasm both within and outside the restaurant.

Food Safety, Sanitation & Compliance

• Maintain full compliance with all applicable health department regulations, food safety standards, and company policies.
• Ensure proper food handling, storage, labeling, temperature control, and sanitation practices.
• Maintain a clean and safe working environment at all times.
• Ensure all kitchen employees are properly trained in food safety and sanitation procedures.
• Lead and uphold best-in-class standards for cleanliness, organization, workplace safety, and food safety.
• Ensure proper documentation and completion of required safety and sanitation logs.
• Maintain current certifications and ensure all required certifications are maintained by the appropriate team members.

Additional Responsibilities & Skills

• Demonstrate exceptional culinary knowledge, creativity, and technical ability.
• Possess excellent organizational, time management, and problem-solving skills.
• Ability to adapt to changing business needs and lead through change.
• Strong communication and interpersonal skills.
• Ability to resolve conflict professionally and effectively.
• Ability to make sound decisions under pressure.
• Strong understanding of restaurant operations and the relationship between culinary excellence and financial performance.
• Passion for exceptional food, hospitality, and team development.
• Ability to thrive in a fast-paced, entrepreneurial, chef-driven environment.
• Self-motivated, results-oriented, and highly accountable.
• Must possess a strong track record of leadership in high-caliber, upscale restaurants.
• Flexible schedule, including nights, weekends, and holidays as required.
• Ability to work on feet for extended periods of time.
• Ability to lift, carry, push, or pull objects weighing up to 50 lbs.
• Ability to work in environments with exposure to heat, cold, sharp objects, hot equipment, and other common kitchen hazards.

Preferred Experience & Qualifications

• Minimum of 5 years of experience in professional kitchens, with at least 2–3 years in a senior culinary leadership role.
• Previous experience as a Head Chef, Executive Chef, Chef de Cuisine, or equivalent leadership position in a high-caliber, upscale, or chef-driven restaurant.
• Demonstrated experience developing and executing seasonal menus.
• Strong knowledge of food cost, labor cost, inventory management, purchasing, and financial performance.
• Proven ability to recruit, lead, train, and develop a high-performing culinary team.
• Experience with restaurant openings or major culinary transitions is a plus.
• Culinary Arts degree or equivalent professional experience preferred.
• Proficiency with Microsoft Office, Google Workspace, Toast POS, purchasing and recipe-costing software, labor scheduling systems, and other restaurant technology.
• Food Handlers Certification or equivalent food safety certification preferred.