Assistant Culinary Director

About NA:EUN Hospitality

Led by Chef Junghyun “JP” Park and Ellia Park, NA:EUN Hospitality represents the unified vision behind the acclaimed restaurant brands Atoboy, Atomix, NARO, and Somssi.

Position Overview:

We are seeking an Assistant Culinary Director to support Chef Junghyun Park’s culinary vision across NA:EUN Hospitality’s New York restaurants, excluding Atomix. Reporting directly to Chef JP, you will work closely with each property’s Head Chef and Executive Sous Chef to uphold culinary standards, strengthen kitchen operations, and develop our teams.

This is a full-time, kitchen-based leadership position with a regular on-site presence across the restaurants. You will participate in and observe service, coach kitchen leaders, and ensure that the quality of our food is consistently maintained while honoring each restaurant’s distinct identity.

Assistant Culinary Director

We are seeking a thoughtful, hands-on culinary leader who pairs exacting standards with a strong commitment to team development. In this role, you will connect Chef Park’s vision with daily kitchen execution, providing direction and accountability across menu development, service, kitchen systems, and financial performance. You should be equally comfortable evaluating a dish, coaching a chef through a leadership challenge, and identifying opportunities to improve the way a kitchen operates.

Key Responsibilities

• Culinary Leadership & Team Management: Serve as the primary culinary liaison between Chef JP and the kitchen leadership teams. Mentor Head Chefs, Executive Sous Chefs, set clear expectations, and hold leaders accountable for daily execution, professionalism, and communication.

• Menu Development & Culinary Standards: Partner with Chef JP and restaurant Chefs on menu planning, research and development, tastings, and menu rollouts. Maintain consistent standards for food quality, technique, and presentation while preserving each restaurant’s identity.

• Service & Kitchen Operations: Maintain an active presence in the kitchens and during service. Oversee prep systems, production planning, ordering, inventory control, and opening and closing procedures, helping kitchen leaders build efficient and reliable operations.

• Financial & Cost Management: Monitor food costs, labor, purchasing, waste, and portioning accuracy. Review major vendor orders and purchasing patterns, identify opportunities for improvement, and coach kitchen leaders on understanding and managing restaurant financial performance.

• Training & Talent Development: Support recruitment, selection, onboarding, and ongoing culinary training. Partner with the Director of People & Culture on leadership development, performance management, and team communication.

• Culture & Accountability: Build a respectful, collaborative kitchen culture grounded in clear expectations and continuous improvement. Address performance concerns and workplace conflicts in partnership with executive leadership and HR.

• Cross-Department Collaboration: Work closely with front-of-house leadership to align service planning, dietary accommodations, VIP experiences, large parties, and special events. Participate in management meetings and support clear communication between departments.

• Sanitation, Safety & Maintenance: Uphold sanitation and cleanliness standards, oversee preventive maintenance systems, and maintain health inspection readiness. Partner with HR and leadership to support compliance with applicable labor, safety, and sanitation requirements.

• Strategy & Special Projects: Support Chef Park on long-term culinary planning, operational improvements, collaborations, and special initiatives. Recommend systems and practices that improve quality, efficiency, and team sustainability.

Qualifications

• Culinary Leadership: Demonstrated experience leading kitchen teams in a demanding, quality-driven restaurant environment, with the ability to guide and develop other culinary leaders.

• Culinary Expertise: Strong technical skills, a discerning palate, and meticulous attention to food quality, consistency, and presentation.

• Operational Strength: Experience managing kitchen systems, including prep and production planning, purchasing, inventory, sanitation, and service execution.

• Financial Knowledge: A strong working understanding of food and labor costs, cost of goods sold, inventory management, and profit and loss statements, with the ability to translate financial information into practical decisions.

• People Development: A thoughtful approach to coaching, training, and performance management, with a commitment to building respectful and accountable teams.

• Communication: The ability to communicate clearly across kitchen teams, front-of-house leadership, and executive leadership, and to navigate challenging conversations constructively.

• Mindset: A hands-on, organized, and adaptable leader who can balance immediate service needs with longer-term improvements across multiple restaurants.

• Food Safety: A valid Food Protection Certificate, or the ability to obtain one within 30 days of hire.

Physical Requirements:

• Ability to lift up to 25lbs if necessary
• Safely and effectively use all necessary tools and equipment
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant

Benefits offered:

• Paid time off
• Paid holidays  
• Medical, dental, and vision benefits 
• Commuter benefits
• Quarterly R&D stipend 
• NA:EUN Scholarship 
• Employee purchase program
• Dining discount
• 401k

NA:EUN is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.