Chef de Cuisine

JWB Hospitality; New York (NY); On-site; USD 120,000 - 180,000; Full time

Job summary

JWB Hospitality, LLC in New York's Soho/Greenwich Village is seeking a talented Chef de Cuisine to lead the kitchen of an intimate, ingredient-driven restaurant known for warm hospitality and creative British-inspired cooking.

Working closely with the Culinary Director and a small BOH team, you will oversee day-to-day operations, maintain high standards, develop seasonal menus, and mentor staff while staying hands-on in a smaller kitchen.

Qualifications

• Previous experience as a Chef de Cuisine or equivalent culinary leadership role in NYC.
• Strong culinary fundamentals with seasonal, ingredient-driven cooking.
• Experience leading a kitchen team and day-to-day BOH operations.
• Collaborative, low-ego leadership style with willingness to innovate.
• Creative, adaptable in a smaller hands-on kitchen environment.
• Strong organizational skills with understanding of food costs, inventory, and labor.

Responsibilities

• Lead daily kitchen operations ensuring consistency, quality, and service.
• Mentor and develop a small BOH team while fostering a positive culture.
• Collaborate on menu development, seasonal specials, and events.
• Oversee ordering, inventory, prep, and BOH operations.
• Maintain kitchen standards, safety practices, and procedures.
• Work with General Manager to ensure cohesive guest experience.
• Support food and labor cost management while upholding quality.

Skills

Leadership

Kitchen operations

Menu development

Food cost management

Mentoring

Collaboration

British cuisine knowledge

Job description

Independent, Chef-Driven Restaurant | New York, NY

We are seeking a talented and passionate Chef de Cuisine to lead the kitchen of a new but well-regarded, intimate Soho/Greenwich Village restaurant known for its ingredient-driven cooking, warm hospitality, and creative approach to food.

This is an exciting opportunity for a chef who is interested in British cuisine and enjoys being in the kitchen, takes pride in thoughtful, well-executed food and leading a solid team. Working closely with the Culinary Director and a small, dedicated team, the CDC will oversee day-to-day kitchen operations, maintain high standards of food quality and consistency, and collaborate on menu development, and seasonal specials.

Key Responsibilities:

• Lead daily kitchen operations, ensuring consistency, quality, and smooth execution of service.
• Manage, mentor, and develop a small BOH team, fostering a positive and collaborative kitchen culture.
• Collaborate with the Culinary Director on menu development, seasonal specials, and special events.
• Oversee ordering, inventory, prep, and general BOH operations.
• Maintain kitchen standards, food safety practices, and operational procedures.
• Work closely with the General Manager to ensure a cohesive guest experience.
• Support food and labor cost management while maintaining a high standard of quality.

Ideal Candidate:

• Previous experience as a Chef de Cuisine, Exec Sous Chef, or similar culinary leadership role in a respected NYC restaurant.
• Strong culinary fundamentals and a genuine passion for seasonal, ingredient-focused cooking.
• Experience leading a kitchen team and managing day-to-day BOH operations.
• A collaborative, low-ego leadership style with a willingness to learn and contribute new ideas.
• Creative, adaptable, and comfortable working in a smaller, hands-on kitchen environment.
• Strong organizational skills and an understanding of food costs, inventory, and labor management.
• Experience with European or British-inspired cuisine is a plus, but not required.

We'd love to connect with chefs who are passionate about great food, enjoy working alongside their teams, and are excited to make a meaningful impact in a smaller, chef-driven restaurant.