Chef de Cuisine

Altro Paradiso is seeking an experienced and inspiring Chef de Cuisine to lead the culinary operations of one of SoHo's most beloved and well-established restaurants.

Located in the heart of SoHo, Altro Paradiso is Chef Ignacio Mattos' acclaimed Italian restaurant, known for its warm hospitality, exceptional food and wine, and vibrant neighborhood energy. Since opening in 2016, Altro Paradiso has earned national recognition for its thoughtful approach to modern Italian cuisine, outstanding beverage program, and genuine hospitality.

We are looking for a talented, thoughtful, and hands-on culinary leader with strong technical skills, excellent organizational abilities, and a genuine passion for Italian cuisine and exceptional ingredients. The ideal candidate leads by example, inspires and develops high-performing kitchen teams, and balances culinary creativity with operational discipline, consistency, and attention to detail.

This position requires evening, weekend, and holiday availability.

The Role

• Lead the day-to-day culinary operations, ensuring consistency, organization, and exceptional quality across preparation and service

• Work closely with the Culinary Director and culinary leadership team on menu development, seasonal offerings, tastings, recipe testing, and ongoing refinement

• Oversee all aspects of kitchen operations, including preparation, line checks, service execution, ordering, receiving, and inventory

• Recruit, train, develop, and manage the BOH team, establishing clear expectations, accountability, and opportunities for professional growth

• Maintain and continuously refine recipes, preparation standards, production systems, station organization, and quality controls

• Ensure consistent food quality, presentation, portioning, and execution across all services

• Manage culinary labor, scheduling, and staffing in alignment with operational needs and established financial targets

• Monitor food cost, purchasing, inventory, waste, and product utilization, identifying opportunities to improve efficiency without compromising quality

• Build and maintain strong relationships with vendors and purveyors, ensuring exceptional product quality and responsible sourcing

• Mentor and develop Sous Chefs and emerging culinary leaders through ongoing coaching, training, and constructive feedback

• Uphold rigorous standards of cleanliness, food safety, sanitation, workplace safety, and DOH compliance

• Foster a positive, professional, and collaborative kitchen culture centered on respect, accountability, curiosity, and continuous improvement

• Partner closely with FOH leadership to ensure strong communication and a cohesive guest experience

• Maintain an active presence during service, leading the team with composure, attention to detail, and consistency

Experience & Leadership

• Significant experience as a Chef de Cuisine, Executive Sous Chef, or in a comparable culinary leadership role within high-quality, full-service restaurants

• Strong culinary foundation, excellent technical skills, and a demonstrated appreciation for Italian cuisine, seasonal ingredients, and thoughtful, ingredient-driven cooking

• Proven ability to lead, inspire, train, and develop a high-performing kitchen team

• Comprehensive understanding of kitchen operations, including labor management, food cost, purchasing, inventory, and waste control

• Highly organized, with the ability to establish and maintain effective systems, clear standards, and accountability

• A hands-on leader who is comfortable working alongside the team and maintaining a strong presence during service

• Calm, adaptable, and solutions-oriented, with sound judgment and the ability to lead effectively in a fast-paced environment

• Strong communication and interpersonal skills, with a collaborative approach to working across culinary and FOH teams

• Detail-oriented, with an unwavering commitment to consistency, quality, and the continued development of both the culinary program and the team

• A genuine passion for hospitality, mentorship, and contributing to the continued success of an established and respected restaurant
  
  Benefits

  • Medical, Dental and Vision Insurance
  • Robust Paid Time Off Policy
  • Performance-Based Bonus Plan
  • Paid Parental Leave
  • Commuter Benefits
  • Discounted Gym Membership
  • Dining Discounts across Mattos Hospitality
  • Employee Assistance Program

  
  Physical Demands

  The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for extended periods, bending, and moving intermittently throughout working hours.

  NOTE: JOB DESCRIPTION IS SUBJECT TO CHANGE BASED ON BUSINESS NECESSITY.

  Mattos Hospitality reserves the right to modify, add, or remove duties and responsibilities as business needs evolve. This job description is intended to describe the general nature and level of work performed and is not intended to be an exhaustive list of all responsibilities, duties, or qualifications associated with the position.

  EQUAL OPPORTUNITY EMPLOYER

  Mattos Hospitality is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, we provide reasonable accommodations to qualified individuals with disabilities and encourage prospective and current employees to discuss potential accommodations with the employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.