Chef de Cuisine

Chef de Cuisine / Kitchen Manager

About Cuerno New York

CUERNO is redefining the Mexican culinary experience in New York. As the first Mexican steakhouse in the city, we’re proud to honor our culinary heritage while pushing the boundaries of innovation. We're building something extraordinary—a movement to elevate Mexican cuisine and hospitality to its rightful place on the global stage. If you're passionate, driven, and ready to make history, we want you on our team.

Why Work at CUERNO?

Authentic Experience: Be part of a team that brings the richness of Mexico’s culinary traditions to the New York dining scene.
Growth & Opportunity: We offer career development, continuous training, and recognition for culinary excellence.
Exceptional Culinary Standards: Join us in crafting “el sabor más chingón”—flavors that go beyond expectations.
A Shared Dream: Help us build a globally recognized restaurant with Michelin-level aspirations.
Cultural Pride: Work at a restaurant that honors Mexican roots while innovating and setting new standards for excellence.

About the Role

We are seeking a talented and visionary Chef to lead our kitchen team and drive culinary excellence at Cuerno New York. This role is responsible for overseeing all kitchen operations, maintaining the highest culinary standards, and ensuring that every dish reflects the quality, creativity, and authenticity of our brand.
The Chef will play a key role in team leadership, menu execution, cost control, and maintaining a culture of discipline, collaboration, and innovation within the kitchen.
This is an exciting opportunity for a culinary leader who thrives in a fast-paced, fine dining environment and is passionate about elevating Mexican cuisine.

Key Responsibilities

Lead and oversee all daily kitchen operations, ensuring efficiency and consistency.
Maintain the highest standards in food preparation, presentation, and quality control.
Supervise, train, and mentor kitchen staff to build a strong and high-performing team.
Collaborate with leadership to execute and evolve the restaurant’s culinary vision.
Manage food costs, inventory, ordering, and supplier relationships.
Ensure compliance with all food safety, sanitation, and health regulations.
Maintain consistency in recipes, plating, and flavor profiles across all services.
Foster a positive, disciplined, and collaborative kitchen culture.
Drive continuous improvement in kitchen operations and culinary innovation.

Qualifications

5+ years of experience in a Chef, Executive Chef, or Senior Sous Chef role in a high-volume or fine dining restaurant.
Strong leadership and team development skills.
Experience managing kitchen operations, food costs, and inventory.
Deep understanding of culinary techniques, kitchen systems, and service execution.
Fine dining experience required; Mexican cuisine experience is a plus.
Strong organizational and time management skills.
Ability to work under pressure in a fast-paced environment.
Passion for culinary excellence and attention to detail.
Knowledge of health, sanitation, and food safety regulations.
Flexibility to work nights, weekends, and holidays.

Compensation, Benefits & Perks

Salary Range: $110,000 – $130,000 annually, based on experience
Medical, Dental, and Vision Insurance
Paid Time Off
Employee Dining Discounts
Potential Performance Bonuses