Head Chef

Head Chef
The Head Chef position is a working chef first. Every day, you’ll be on the line, executing service alongside your team, handling prep, and doing whatever is required. You’ll bring skill and discipline, contributing meaningfully to menu evolution. This role is right for a chef who is energized by being the backbone of their kitchen.

What You’ll Own

• Execute kitchen operations, including daily service, hands-on prep and breakdown.
• Maintain consistency, quality, and cleanliness across all aspects of the kitchen.
• Partner with FOH to maximize the guest experience.
• Design and execute seasonal seafood-focused menus with an emphasis on freshness and flavor.
• Manage food cost, ordering, inventory, and vendor relationships to meet budget targets.
• Lead a lean kitchen team; model the standard through your own work every shift.
• Uphold health and safety standards and maintain inspection readiness at all times.
• Administrative duties include: scheduling, training, food and labor cost management.

Qualifications

• Culinary degree preferred.
• 5+ years of kitchen experience, with some leadership experience.
• Strong background in seafood preparation and menu development.
• Ability to lead a small team while remaining highly organized and hands-on.
• Steady, professional, and dependable.
• NYC Food Protection Certificate holder required.

Compensation
Competitive base salary commensurate with experience, performance-based bonus opportunity, and real ownership of your kitchen and day-to-day operations.

We are an equal opportunity employer.​​​​​​​​​​​​​​​​