Chef de Cuisine | Head Chef

The Brand

Awarded multiple Michelin Bib Gourmands, this is an exciting group of Persian restaurants with locations in the UK and internationally, now opening in NYC (NOHO). The menu reinterprets the classic hole in the wall eateries lining the streets of Tehran, whilst the service style focuses on genuine, warm hospitality and memorable guest experiences. Our teams are passionate, enthusiastic and dedicated to delivering outstanding hospitality.

The Role

The CdC is responsible for the overall leadership, management, and success of the kitchen operation. This role oversees all culinary production, food quality, financial performance, staffing, training, and compliance while delivering an exceptional presentation of the menu. The CdC leads by example, fostering a culture of excellence, accountability, teamwork, and continuous improvement.

The CdC works closely with front-of-house leadership, ownership, and support teams to ensure operational efficiency and alignment with the restaurant's vision and standards.

*This position would potentially require training in London, UK, prior to opening restaurant in NYC, US.*

Key Responsibilities

Culinary Leadership

• Establish and maintain the overall culinary vision and standards across the business
• Ensure consistency in food quality, presentation, recipes, and guest experience.
• Play a key role in menu development and culinary innovation initiatives.
• Evaluate market trends, guest preferences, and competitor activity to identify opportunities.
• Establish and enforce recipe specifications, plating standards, and production procedures.

Financial Performance

• Manage and achieve food cost targets.
• Analyze purchasing trends, inventory controls, waste management, and labor efficiency.
• Collaborate with Finance to establish budgets, forecasts, and profitability goals.
• Negotiate with vendors and suppliers to maximize quality and value.
• Review weekly and monthly financial reports (P&Ls) and implement corrective action plans when necessary.

Talent Development

• Recruit, mentor, and develop culinary leadership teams.
• Create career development pathways for chefs and kitchen employees.
• Lead succession planning initiatives across the culinary organization.
• Conduct performance reviews and establish clear development goals.
• Foster a culture of accountability, teamwork, professionalism, and continuous improvement.

Training & Standards

• Design and implement culinary training programs for all BOH employees.
• Develop training materials, recipe books, SOPs, and operational manuals.
• Ensure all culinary teams receive ongoing education in technique, product knowledge, food safety, and leadership.
• Partner with Design, Operations, and Ownership on kitchen layouts and equipment selection.
• Develop staffing plans, training programs, and operating procedures
• Support pre-opening recruitment, onboarding, and training initiatives.

Qualifications

Required

• Minimum 7+ years of progressive culinary leadership experience in luxury, fine dining or upscale casual restaurant operations.
• Strong financial acumen with proven success managing food and labor costs.
• Extensive knowledge of food safety, sanitation, and NYC Department of Health regulations.
• Demonstrated ability to build, mentor, and retain high-performing culinary teams.
• Exceptional leadership, communication, and organizational skills.

Preferred

• Culinary degree from an accredited institution.
• Experience with restaurant openings and concept development.
• Experience working within chef-driven or Michelin-recognized environments.

Compensation & Benefits

• Annual performance bonus
• Comprehensive medical, dental, and vision benefits
• 401k and Retirement Account Services
• Paid Time Off
• Up to 50% off dining at all JKS Restaurants
• Commuter Benefits
• Employee Assistance Program

PHYSICAL DEMANDS:

The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

JKS Restaurants is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.