Head Chef

Head Chef

Ainslie Bowery | New York, NY

High-Volume Italian Restaurant | Private Events & Banquet Operations

Ainslie Bowery, a large-scale, high-volume Italian restaurant and event destination in downtown Manhattan, is seeking an experienced, hands-on Head Chef / Executive Chef to join our kitchen management team.

We are looking for a strong culinary leader with extensive Italian cooking experience and a proven track record managing both high-volume la carte service and large-scale private events and banquet operations.

Both Italian culinary expertise and extensive banquet/event production experience are mandatory for this position.

Key Responsibilities

Oversee daily kitchen operations, ensuring consistent food quality, presentation, and execution.

Lead high-volume Italian la carte service, including pasta, pizza, and traditional Italian cuisine.

Plan, organize, and execute large-scale private events, banquets, and simultaneous group dining experiences.

Coordinate event production, prep schedules, staffing, and service timing to ensure seamless execution.

Recruit, train, supervise, and develop kitchen staff while maintaining strong accountability and teamwork.

Manage food costs, labor costs, inventory, purchasing, portion control, and waste reduction.

Maintain strict food safety, sanitation, and operational standards.

Collaborate with ownership, management, and the events team on menus, event logistics, and kitchen operations.

Required Qualifications

Extensive professional experience in Italian cuisine REQUIRED.

Proven experience managing high-volume banquet and private event food production and execution.

Previous experience as a Head Chef, Executive Chef, or strong Executive Sous Chef in a high-volume restaurant or event-driven operation.

Demonstrated ability to execute multiple simultaneous events alongside regular restaurant service.

Strong organizational, leadership, communication, and kitchen management skills.

Thorough understanding of food costs, labor management, inventory, and kitchen profitability.

Hands-on leadership style with the ability to perform effectively under pressure.

Ideal Candidate

We are seeking a chef who combines strong Italian culinary skills with the operational discipline required to manage a busy, multifaceted restaurant. The ideal candidate is equally comfortable on the line, managing a large banquet production schedule, training staff, and controlling kitchen costs.

This is not a position for a chef with only traditional la carte restaurant experience. Significant hands-on banquet and event execution experience is essential.

Compensation: Salary ($100,000.00 - $120,000.00)

Required Skills

Team Leadership

Culinary Creativity

Event Planning

Time Management

Problem Solving

Adaptability

Attention to Detail

Interpersonal Skills