Executive Chef

Job Title: Executive Chef
Location: West Village, New York, NY
Job Type: Full-Time
Experience Level: Executive
Compensation: Competitive salary + performance bonus (commensurate with experience)

About Us:
We are a well-established, high-volume Italian restaurant located in the heart of the West Village. Our reputation is built on authentic cuisine, seasonal ingredients, and warm hospitality. We are seeking a passionate and experienced Executive Chef to lead our culinary team and continue delivering the exceptional dining experience our guests expect. We are known for our à la carte menu and our in-house private events. The Restaurant is centered on a garden courtyard, surrounded by several beautifully decorated rooms. On any given night, you might find a couple on a romantic date, a multigenerational family dining together, and a bride and groom celebrating their wedding, all at once. Our Restaurant is a place where people come to celebrate. Our team is dedicated to making the best memories for our guests. We are open 6 days a week. 

We are an ingredient-driven kitchen guided by a slow food philosophy: traditional recipes, using the best ingredients possible. We like knowing our farmers and where our food comes from, as well as the story behind every ingredient we use. Many of our ingredients are imported from Italy. 

Our Values:

Simplicity • Ethical Sourcing • Authenticity • Integrity • Celebration of Italian Culture • Generosity • Kindness • Teamwork • Slow Food Philosophy

Where We’re Headed:

The brand is growing beyond the restaurant into food and houseware products, with the goal of becoming a full lifestyle brand. We are also cultivating our own farm in Rockland County, where we grow vegetables and wildflowers.We are looking for a culinary leader who wants to grow with us and play an important role in this next chapter.

Compensation & Hours:

Annual Salary: $115,000-130,000
Paid Vacation: 2 weeks, based on a 5-day, 50+ hour work week.
Bonus Structure: To be determined

Schedule: 5 days per week, averaging 50 hours per week, on site. Additional weekdays, weekends, and holidays may be required as business demands, including farmers’ markets and special events outside normal operating hours. 

Reporting Structure

Reports to: Ownership

Direct Reports:

• Sous Chef / CDC
• Kitchen Managers
• Pastry Leadership
• BOH Supervisors
• Line Cooks
• Prep Team
• Dish Team

Position Summary:

The Executive Chef leads the kitchen with kindness and respect. The Chef sets the tone for harmony and synergy in the kitchen. The Chef work closely with all managers, and makes certain that all events run smoothly. The Chef is hands-on, and ensures that the food quality meets Restaurant standards. The Executive Chef has to train and teach the cooking staff. Will be collaborating with the owners on everything from daily specials, event menus, and experiences. Will work closely with the owners, managers, and leadership team. The Executive Chef works with our farmer to create specials based upon the crops. The Chef must attend weekly staff meetings. 

Core Responsibilities:

Culinary Leadership & Menu Development

• Lead culinary program and its ongoing evolution while protecting its identity
• Develop seasonal menus, specials, tasting menus, and event menus with ownership
• Oversee recipe development, costing, and documentation (Meez, build sheets, photos)
• Maintain plating and presentation standards through tastings and line checks
• Conduct menu engineering and profitability reviews
• Partner with FOH on menu knowledge and training

Food Quality & Ingredient Sourcing

• Set receiving and quality standards
• Build vendor relationships and conduct blind tastings
• Coordinate seasonal and market sourcing
• Review PMIX data for purchasing decisions

Kitchen Operations, Systems & Training

• Build SOPs, order guides, and production pars
• Develop inventory and waste tracking systems
• Improve workflow and station organization
• Create training materials and manuals
• Establish opening/closing and quality control standards

Labor Management & Team Development

• Build weekly schedules aligned with labor budgets
• Hire, train, and onboard BOH staff
• Cross-train and develop leadership pipeline
• Conduct performance reviews and coaching
• Partner with HR on employee relations
• Improve labor efficiency using sales data

Financial Performance

• Manage food cost, inventory, and purchasing
• Reduce waste and improve efficiency
• Analyze menu profitability and forecasting

Health, Safety & Facilities

• Ensure compliance with DOH, OSHA, and safety standards
• Oversee food safety training and cleanliness
• Manage equipment maintenance and pest control systems

Events

• Lead culinary execution for private events
• Develop custom menus
• Coordinate staffing and production timelines

Leadership Expectations

• Lead by example and build scalable systems
• Empower and develop leaders
• Promote BOH/FOH collaboration
• Use data to guide decisions
• Drive continuous improvement
• Protect culinary identity while evolving the business
• Act proactively as a partner to ownership

Success Measures

• Food quality and consistency
• Guest satisfaction
• Food and labor efficiency
• Inventory accuracy and waste reduction
• Health Department compliance
• Staff retention and development
• Documentation and systems completion

Equal Opportunity Employer Statement:
We are an equal opportunity employer and are committed to creating an inclusive and diverse workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

 

Schedule Days: Sunday, Wednesday, Thursday, Friday, Saturday Shifts: Day, Night