Long Island Executive Chef

Job Description

Job Description

Executive Chef – Founding Culinary Leader

Location: Long Island, New York

Position: Executive Chef (Opening Team)

Compensation: 150K-200K + Performance Incentives + Equity Consideration for Exceptional Candidates

The Opportunity

We are launching a highly ambitious, design-driven restaurant concept on Long Island that blends modern Indochinese cuisine, refined Chinese technique, and a world-class sushi program, with select Indian influences woven thoughtfully throughout the menu.

This is not a fusion restaurant. It is a culinary point of view.

The vision combines the precision and discipline of a Manhattan omakase counter with the energy and ambition of internationally recognized Asian dining destinations. Our goal is to create a restaurant that immediately commands attention from diners, critics, and the national food press.

We are seeking a founding Executive Chef who can help define that vision from day one.

Position Overview

The Executive Chef will serve as the culinary leader of the restaurant, responsible for creating and executing a distinctive menu that bridges modern Indochinese flavors, elevated Chinese cooking techniques, and a sophisticated sushi and raw bar program.

This role requires both exceptional culinary ability and leadership. The ideal candidate possesses deep expertise in at least two of these disciplines and has the experience, creativity, and operational discipline to build a premier kitchen from the ground up.

You will work closely with ownership to establish a restaurant capable of earning critical recognition while maintaining operational excellence and profitability.

Key ResponsibilitiesCulinary Leadership

• Develop and execute a cohesive culinary vision spanning:
  • Modern Vietnamese, Thai, and Cambodian influences
  • Refined Cantonese and Sichuan techniques
  • High-end sushi, sashimi, crudo, and omakase offerings
  • Select Indian-inspired dishes that complement the broader menu
• Design seasonal tasting menus, à la carte offerings, and special event menus.
• Establish plating standards, recipe systems, prep manuals, and quality controls.
• Lead ongoing menu innovation and product development.

Sushi & Raw Program Development

• Build and oversee a premium sushi and raw bar program.
• Develop fish sourcing relationships and procurement standards.
• Create rice programs, curing techniques, and omakase experiences.
• Establish fish handling, butchery, storage, and food safety protocols.
• Design workflow and service standards for the sushi counter experience.

Operations & Team Building

• Recruit, hire, train, and mentor the entire back-of-house team.
• Build specialized stations including sushi, wok, grill, garde manger, and pastry support.
• Create kitchen culture, accountability systems, and performance standards.
• Develop scheduling, labor management, and operational procedures.

Financial & Operational Management

• Manage food cost targets, labor budgets, and inventory controls.
• Oversee yield management and purchasing systems.
• Build relationships with specialty produce suppliers, seafood purveyors, and import partners.
• Maintain excellence in consistency, cleanliness, and execution.

Brand & Public Presence

• Serve as the public face of the culinary program.
• Participate in media interviews, tastings, investor presentations, and industry events.
• Collaborate with beverage leadership on wine, sake, tea, and cocktail pairings.
• Contribute to brand storytelling and restaurant positioning.

Required Experience

• Minimum 10 years of progressive fine dining culinary experience.
• Minimum 4 years as Executive Chef or Chef de Cuisine.
• Experience within Michelin-recognized, New York Times-reviewed, James Beard-recognized, or internationally acclaimed restaurants.
• Demonstrated expertise in at least two of the following:
  • Modern Indochinese cuisine
  • Refined Chinese cuisine
  • High-end sushi and omakase programs
• Working proficiency in the third discipline or the ability to bring a trusted culinary partner to lead it.
• Proven track record opening restaurants from concept through launch.

Technical Qualifications

Candidates should possess strong proficiency in:

• Whole-fish butchery and seafood fabrication
• Sushi rice programs and traditional Japanese knife skills
• Cantonese and Sichuan wok techniques
• In-house curing, fermentation, and preservation
• Live-fire and charcoal cooking methods
• Advanced sauce development and flavor balancing
• Kitchen systems, costing, and operational management

Leadership Profile

The ideal candidate is:

• A builder capable of creating a kitchen culture from scratch.
• Equally comfortable mentoring cooks and speaking with journalists.
• Deeply respectful of culinary traditions while pushing them forward.
• Detail-oriented, disciplined, and highly organized.
• Creative without being trend-driven.
• Passionate about developing a restaurant that earns critical acclaim and long-term relevance.

Why Join Us

This is a rare opportunity to define a restaurant from the ground up and shape a culinary concept with the ambition, resources, and creative freedom to become one of the most talked-about dining destinations in the region.

We are seeking a chef with a clear culinary point of view, uncompromising standards, and the leadership to build something exceptional.