Executive Chef

About Us
The Frenchette Group is the New York restaurant company of chefs Riad Nasr and Lee Hanson, the team behind Frenchette, Le Rock, Le Veau d'Or, Frenchette Bakery, and Wild Cherry. After decades running some of the city's most iconic kitchens, including Balthazar, Pastis, and Minetta Tavern, Riad and Lee opened Frenchette in Tribeca in 2018 and have been building the group ever since.

Our work has been recognized with multiple James Beard Awards. Frenchette won Best New Restaurant in 2019, and in 2025 Riad and Lee were named Outstanding Restaurateurs.

Across every restaurant, we care about the same things: French cooking rooted in technique and seasonality, exceptional product, kitchens run with discipline and respect, and teams that grow with us.

The Role
We're always looking for exceptional culinary leaders. We're seeking experienced Executive Chefs to join the Frenchette Group, with placement at one of our restaurants based on experience, strengths, and the needs of the group. The Executive Chef runs their kitchen and is fully responsible for food quality, the team, and the kitchen's operations and financial performance. Just as important, they're a true partner to the front of house, working hand in hand with the General Manager and dining room team so the restaurant runs as one cohesive unit.

Responsibilities

• Lead all aspects of the kitchen, holding food quality and consistency to the highest standard every service
• Develop and execute seasonal menus in collaboration with group culinary leadership
• Hire, train, mentor, and retain a strong kitchen team, from sous chefs to line cooks and porters
• Manage food and labor costs, ordering, inventory, and vendor relationships
• Maintain and enforce recipes, SOPs, and kitchen systems
• Ensure full compliance with NYC DOH standards, food safety, and sanitation practices
• Build a positive, professional kitchen culture grounded in accountability and respect
• Partner closely with FOH leadership to run the restaurant as one cohesive team, with shared goals, open communication, and mutual respect between kitchen and dining room
• Collaborate with the GM and service team on pre-shift meetings, menu education, guest feedback, and service flow to deliver an outstanding guest experience

Requirements

• Minimum 5 years of experience as a Chef de Cuisine or Executive Chef in a high-volume, high-quality restaurant
• Strong foundation in French technique, with a deep respect for product and seasonality
• Proven ability to lead, teach, and retain strong kitchen teams
• Solid financial acumen: food cost, labor, P&L awareness, and inventory control
• Highly organized, calm under pressure, and a clear communicator
• NYC Food Protection Certificate (or ability to obtain promptly)
• Flexible availability, including nights, weekends, and holidays
• Opening experience and Spanish language skills a plus