Chef de Cuisine

Mattos Hospitality; New York (NY); On-site; USD 140,000 - 210,000; Full time

Benefits offered by this job

Medical, Dental and Vision Insurance

Robust Paid Time Off

Performance-Based Incentive Plan

Paid Parental Leave

Commuter Benefits

Discounted Gym Membership

Dining Discounts

Employee Assistance Program

Job summary

Mattos Hospitality in New York City is seeking a hands-on Chef de Cuisine to lead the pre-opening culinary program for a multi-experience project slated for early 2027. You will work with the culinary leadership team to bring the program to life, build the kitchen, establish standards, and train the team for a successful opening.

The role requires strong organizational skills, a calm, hands-on leadership style, and a commitment to consistency, quality, cost control, and delivering an exceptional

Qualifications

• Significant experience in Chef de Cuisine or equivalent high‑level culinary leadership.
• Experience supporting a restaurant opening or pre-opening operations is highly preferred.
• Strong technical culinary skills and attention to detail.

Responsibilities

• Lead day-to-day culinary operation, ensuring consistency and quality across prep and service.
• Collaborate with Executive Chef on menu development, tastings, and recipe refinement.
• Support pre-opening activities: kitchen organization, systems development, staffing, and training.
• Recruit, train, and manage BOH team to establish clear expectations and accountability.
• Establish recipes, prep standards, production systems, station organization, and quality controls.
• Oversee service during prep, line checks, service, ordering, receiving, and inventory.
• Monitor food quality, presentation, and portioning across services.
• Manage culinary labor and scheduling in line with financial targets.
• Monitor food cost, purchasing, inventory, waste, and product utilization.
• Develop Sous Chefs and other leaders through coaching and accountability.
• Maintain cleanliness, food safety, sanitation, and DOH compliance.
• Foster a professional, collaborative kitchen culture focused on growth.
• Partner with FOH leadership for cohesive culinary and service experience.
• Maintain strong presence during service with leadership and focus.

Skills

Culinary leadership

Kitchen operations

Team development

Food cost management

Vendor relationships

Job description

Mattos Hospitality is seeking a Chef de Cuisine for a new project opening in New York City in early 2027. Joining during the pre-opening stage, the Chef de Cuisine will work closely with the culinary leadership team to bring the culinary program to life, build and develop the kitchen team, and establish the standards and daily practices that will support a successful opening.

The project will include multiple food and beverage experiences and requires a chef who is deeply engaged in the day-to-day operation of the kitchen. We are looking for a thoughtful, hands-on leader with strong culinary instincts, excellent organizational skills, and a commitment to consistency, development, and execution at a high level.

The Role

• Lead the day-to-day culinary operation, ensuring consistency, organization, and quality across preparation and service
• Work closely with the Executive Chef and culinary leadership team on menu development, tastings, recipe testing, and ongoing refinement
• Support the pre-opening process, including kitchen organization, systems development, staffing, training, and opening preparation
• Recruit, train, develop, and manage the BOH team, building a strong foundation of expectations and accountability
• Establish and maintain recipes, prep standards, production systems, station organization, and quality controls
• Lead daily kitchen operations, including prep, line checks, service execution, ordering, receiving, and inventory
• Maintain consistent food quality, presentation, portioning, and execution across all services
• Manage culinary labor and scheduling in line with operational needs and established financial targets
• Monitor food cost, purchasing, inventory, waste, and product utilization, identifying opportunities for improvement
• Maintain strong relationships with vendors and purveyors and ensure consistent standards for product quality and receiving
• Develop Sous Chefs and other culinary leaders through ongoing training, coaching, clear expectations, and accountability
• Maintain rigorous standards of cleanliness, food safety, sanitation, workplace safety, and DOH compliance
• Foster a kitchen culture centered on professionalism, collaboration, curiosity, respect, and continuous development
• Partner closely with FOH leadership to support clear communication and a cohesive experience across culinary and service
• Maintain a strong presence during service and lead the team with composure, attention to detail, and consistency

Experience & Leadership

• Significant experience in a Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership role within high-quality, full-service restaurants
• Experience supporting a restaurant opening or building a culinary operation from its early stages strongly preferred
• Strong culinary foundation with excellent technical skills and a thoughtful approach to food and execution
• Demonstrated ability to lead, train, and develop a high-performing kitchen team
• Strong understanding of kitchen operations, including labor management, food cost, purchasing, inventory, and waste control
• Highly organized with the ability to establish and maintain clear systems, standards, and accountability
• A hands-on leader who is comfortable working alongside the team and maintaining a consistent presence during service
• Calm and solutions-oriented, with sound judgment and the ability to lead effectively in a fast-paced environment
• Collaborative in approach and able to communicate effectively across culinary and FOH teams
• Detail-oriented with a strong commitment to consistency, quality, and the continued development of both the food and the team

Benefits

• Medical, Dental and Vision Insurance
• Robust Paid Time Off Policy
• Performance-Based Incentive Plan
• Paid Parental Leave
• Commuter Benefits
• Discounted Gym Membership
• Dining Discounts across Mattos Hospitality
• Employee Assistance Program

Physical Demands

The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for extended periods, bending, and moving intermittently throughout working hours.

NOTE: JOB DESCRIPTION IS SUBJECT TO CHANGE BASED ON BUSINESS NECESSITY.

Mattos Hospitality reserves the right to modify, add, or remove duties and responsibilities as business needs evolve. This job description is intended to describe the general nature and level of work performed and is not intended to be an exhaustive list of all responsibilities, duties, or qualifications associated with the position.

EQUAL OPPORTUNITY EMPLOYER

Mattos Hospitality is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, we provide reasonable accommodations to qualified individuals with disabilities and encourage prospective and current employees to discuss potential accommodations with the employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

More detail about Mattos Hospitality part of Mattos Hospitality, please visit https://culinaryagents.com/entities/13145-Mattos-Hospitality