Executive Chef

About Us
Tribeca Hospitality Group (THG) is the New York hospitality company behind Beefbar NYC and Ludico. We’re now opening a modern Japanese izakaya in Manhattan, and we’re looking for the Executive Chef who will partner with ownership to build it from the ground up.

The Concept
A warm, design-led izakaya made for everyday dining in one of Manhattan’s best neighborhoods. Refined but never stiff, rooted in New York rather than themed. The menu centers on sushi, sashimi and handrolls, along with raw bar, robata, izakaya small plates, tempura, rice bowls and udon. We’ll serve lunch and dinner, with a lively bar, takeout and delivery.

The Role
You’ll own the culinary identity of the restaurant across every format, from a fast, polished lunch to a busy dinner service. Working directly with leadership through pre-opening, you’ll develop the menu, design kitchen systems, set up sourcing and hire your team. After opening, you’ll lead a high-performing kitchen that delivers consistent quality, healthy margins and a culture people want to stay in.

What You’ll Do

• Create and refine the full menu: sushi and handroll program, raw bar, robata, izakaya plates, bowls and udon.
• Lead pre-opening: kitchen layout and equipment input, recipe and plating specs, costing, vendor setup and opening training
• Design menus and workflows that perform across lunch, dinner, bar, takeout and delivery without compromising quality
• Build sourcing relationships with domestic and Japanese seafood and specialty purveyors, and set uncompromising standards for fish handling, shari and product quality
• Recruit, train and develop the culinary team, including sushi chefs, robata and line cooks, and set the right leadership structure
• Manage the kitchen P&L: food cost, labor, inventory, ordering and waste
• Partner with the beverage team to align the food with the sake, cocktail, beer and wine program
• Guarantee full compliance with NYC Department of Health standards, HACCP and raw-fish handling protocols
• Remain a visible, hands-on leader during service

What We’re Looking For

• 8+ years in Japanese kitchens, with 3+ years leading as Executive Chef or Chef de Cuisine
• Strong sushi and fish butchery skills, plus a broad command of Japanese cooking: robata, tempura, noodles and izakaya dishes
• Experience running a high-volume, multi-daypart restaurant; counter experience is a strong plus
• Opening experience strongly preferred
• Proven financial discipline: menu costing, food and labor cost management, and budget accountability
• A leader who builds teams through clear standards, respect and mentorship
• NYC Food Protection Certificate (or ability to obtain one before opening)
• Training in Japan and Japanese language skills are a plus
• Availability for evenings, weekends and holidays; ability to stand for long shifts and lift up to 50 lbs, with or without reasonable accommodation