Executive Chef

MOSU Asian BBQ & Hot Pot; New York (NY); On-site; USD 75,000 - 90,000; Full time

Job summary

MOSU Asian BBQ & Hot Pot is seeking a Culinary Partner to helm the kitchen at a new location. You will manage daily kitchen operations, lead a back-of-house team, and drive menus, food quality, and cost controls.

This ground-floor role offers ownership-like influence and performance-based incentives as the brand scales. You will shape the culinary ethos, recruit and train staff, monitor inventory and safety, and collaborate with front-of-house for exceptional guest experiences.

Qualifications

• Minimum 2+ years of kitchen management or executive chef experience in a high-volume full-service restaurant.
• Strong knowledge of culinary techniques and food safety regulations.
• Ability to create innovative and flavorful dishes with a focus on Asian cuisine.
• Ability to work flexible hours, including nights and weekends.
• Passion for food and a commitment to delivering exceptional dining experiences.
• Scratch kitchen experience is required.
• Strong leadership skills with a hands-on, lead-by-example style.
• In-depth knowledge of food safety standards and BOH operations.
• Excellent communication, time management, and problem-solving skills.
• Ability to thrive in a fast-paced, team-focused environment.
• Strong communication and exceptional leadership skills. Ability to motivate, inspire, and develop a passionate team.
• Strong P&L knowledge.
• Able to obtain required certifications/permits as required by state/local law.
• Working knowledge in Microsoft Excel, Outlook & Word.
• Knowledgeable of local and state health codes.
• Must be 21 years of age.
• Open availability (including nights, weekends, holidays).

Responsibilities

• Oversee daily kitchen operations, ensuring high standards of food quality and safety.
• Create and update menus and seasonal dishes with innovative and cost-effective offerings.
• Determine how food should be presented and create decorative food displays.
• Manage kitchen staff, including hiring, training, and performance evaluations.
• Direct work for Back of House, including scheduling and task delegation.
• Maintain inventory, ordering supplies, and controlling food costs.
• Ensure proper handling, storage, and safety procedures.
• Collaborate with front-of-house staff to ensure seamless service.
• Develop and implement kitchen policies and procedures to enhance efficiency.
• Lead, train, and develop kitchen staff to ensure consistent quality and safety.
• Manage food inventory, cost controls, and waste tracking.
• Drive a culture of accountability, positivity, efficiency and teamwork.
• Supervise production and preparation of food following established recipes.

Skills

Kitchen management

Leadership

Food safety

Budgeting

Menu development

Communication

Tools

Microsoft Excel

Outlook

Word

Job description

Job Description

Job Description

Pay: $75,000.00 - $90,000.00 per year

Job description:

Ready to trade the typical chef gig for something with real upward momentum? We're looking for a Culinary Partner to helm the kitchen at our newest location—a high-demand Asian BBQ & Hot Pot concept with a devoted following. This isn't your run-of-the-mill kitchen leadership role. We want a driven, business-savvy culinary professional who thinks like an owner and is motivated by performance-based incentives that reward results. You'll come in during the ground-floor phase, helping shape everything from menu refinement and supplier vetting to recruiting your crew and instilling the culinary ethos that will carry our brand forward. If you've dreamed of building a kitchen identity from scratch and having a direct hand in the restaurant's success, this is your shot. As Culinary Partner, you'll command your food and labor budgets, own every plate that leaves the pass, and directly influence the restaurant's trajectory—because your performance drives our shared success. Geared toward chefs with their sights set on corporate leadership as we expand, this role offers a rare chance to carve your name into a rising star concept.

Responsibilities:

• Oversee daily kitchen operations, ensuring high standards of food quality and safety.

• Create and update menus and seasonal dishes with innovative and cost-effective offerings.

• Determine how food should be presented and create decorative food displays.

• Manage kitchen staff, including hiring, training, and performance evaluations that may involve coaching and discipline.

• Directing work for Back of House employees, including setting hours and weekly schedules, and assigning tasks before, during and after open hours of the restaurant.

• Maintain inventory, ordering supplies, and controlling food costs effectively.

• Overseeing the proper handling, maintenance, and storage of all items.

• Understanding, managing, and practicing safe food handling procedures and ensure compliance with health and safety regulations in the kitchen.

• Collaborate with front-of-house staff to ensure seamless service and customer satisfaction.

• Develop and implement kitchen policies and procedures to enhance efficiency.

• Foster a positive and collaborative kitchen culture that encourages creativity and teamwork.

• Lead, train, and develop kitchen staff to ensure consistent food quality and safety standards, including for equipment maintenance and cleaning procedures.

• Manage food inventory, ordering, and cost controls, tracking waste and controlling kitchen labor costs

• Drive a culture of accountability, positivity, efficiency and teamwork

• Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures.

• In conjunction with all management, enforce compliance with all employment policies and oversee cleanliness of restaurant and safety of guests at all times

• Prepare and cook foods of all types.

• * The company reserves the right to add or change duties at any time

Qualifications:

• Minimum 2+ years of kitchen management or executive chef experience in a high-volume full-service restaurant (References required)

• Strong knowledge of culinary techniques and food safety regulations.

• Ability to create innovative and flavorful dishes with a focus on Asian cuisine.

• Ability to work flexible hours, including nights and weekends.

• Passion for food and a commitment to delivering exceptional dining experiences.

• Passion and a love for bold, scratch-made food (Scratch kitchen experience is required)

• Strong leadership skills with a hands-on, lead-by-example style

• In-depth knowledge of food safety standards and BOH operations

• Excellent communication, time management, and problem-solving skills

• Ability to thrive in a fast-paced, team-focused environment

• Strong communication and exceptional leadership skills. Ability to motivate, inspire, and develop a passionate team dedicated to execution, hospitality, and service

• Strong P&L knowledge

• Able to obtain required certifications/permits as required by state/local law

• Working knowledge in Microsoft Excel, Outlook & Word

• Knowledgeable of local and state health codes

• Must be 21 years of age

• Open availability (including but not limited to nights, weekends, holidays)

• Re