Chef de Cuisine | Spanish, Mediterranean Cuisine | NYC

Compensation: $105,000-$115,000 DOE + Benefits We are seeking a Chef de Cuisine to lead the kitchen of a high-end concept within a well-established multi-unit, multi-concept restaurant group in New York City. This is a leadership role responsible for the daily execution, consistency, and culinary standards of a single location.

Responsibilities: Lead all kitchen operations, including daily service, production, and station management Uphold the standards, execution, and consistency of the menu Partner with senior culinary leadership on menu development and seasonal changes Hire, train, schedule, and develop the back-of-house team Manage food cost, inventory, ordering, and vendor relationships Maintain compliance with all health, safety, and sanitation standards Work closely with front-of-house leadership to support the overall guest experience QualificationsPrior experience as a Chef de Cuisine, or as an Executive Sous Chef ready to step up Spanish or Mediterranean cuisine background required; upscale to fine dining experience preferred Proven ability to lead, train, and retain a kitchen team Strong command of food cost, labor, and inventory management Excellent organizational and communication skills Ability to work nights, weekends, and holidays as the business requires We are an Equal Opportunity Employer