Executive Chef

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

Benefits offered by this job

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 Hospit

Employee Assistance Program

Job summary

Mattos Hospitality in New York City seeks an Executive Chef to lead the culinary program from pre-opening through launch and ongoing operations.

You will collaborate on menu direction, sourcing, and the overall food experience, while building a strong kitchen team and establishing systems and standards for opening.

This hands-on leadership role requires a clear point of view, sound judgment, and a commitment to quality, safety, and guest satisfaction.

Qualifications

• Significant experience as an Executive Chef or senior culinary leader within high-quality, full-service restaurants.
• Experience opening a restaurant or developing a culinary program from its early stages strongly preferred.
• Strong culinary instincts with a focus on consistency, execution, and operational needs.
• Demonstrated ability to recruit, develop, and retain high-performing culinary teams.
• Strong command of food and labor costs, purchasing, inventory, budgeting, and kitchen financial performance.

Responsibilities

• Lead the development and execution of the culinary program from pre-opening through launch and ongoing operations.
• Collaborate with leadership on menu development, culinary direction, sourcing, and the overall food experience.
• Build the BOH organizational structure and recruit, hire, train, and develop opening team.
• Lead menu development, tastings, recipe documentation, costing, and ongoing refinement.
• Establish kitchen systems, SOPs, production standards, training tools, and quality controls.
• Develop relationships with vendors, purveyors, and suppliers for quality and consistency.
• Own food cost, culinary labor, purchasing, inventory, waste, and other key metrics.
• Partner with finance on budgets, forecasting, and P&L performance.
• Maintain high standards of organization, cleanliness, food safety, sanitation, and DOH compliance.
• Develop culinary leaders through coaching, accountability, and training.
• Foster a kitchen culture centered on professionalism, collaboration, curiosity, and respect.
• Collaborate with FOH leadership for a cohesive experience across culinary and service.
• Remain actively engaged in service and evolve the program post-opening.

Skills

Executive Chef

Culinary leadership

Menu development

Operations management

Food cost management

Job description

Mattos Hospitality is seeking an Executive Chef for a new venture opening in New York City in early 2027. This role will be closely involved in the development of the culinary program from the pre-opening stage, working alongside the culinary leadership team to shape the menu, build the kitchen team, and establish the systems and standards for opening.

The project will include multiple food and beverage experiences, creating an opportunity for a chef who is equally engaged by the creative and operational sides of the role. We are looking for a thoughtful culinary leader with a strong point of view, sound judgment, and the ability to translate ideas into a consistent and well-run operation.

The Role

• Lead the development and execution of the culinary program from pre-opening through launch and ongoing operations
• Collaborate with the culinary and senior leadership teams on menu development, culinary direction, sourcing, and the overall food experience
• Build the BOH organizational structure and recruit, hire, train, and develop a strong opening team
• Lead menu development, tastings, recipe documentation, costing, and ongoing refinement
• Establish kitchen systems, SOPs, production standards, training tools, and quality controls
• Develop and maintain strong relationships with vendors, purveyors, and suppliers, with a focus on quality and consistency
• Own food cost, culinary labor, purchasing, inventory, waste, and other key financial and operational metrics
• Partner with finance and leadership on budgets, forecasting, and P&L performance
• Maintain high standards of organization, cleanliness, food safety, sanitation, and DOH compliance
• Develop culinary leaders through clear expectations, coaching, accountability, and ongoing training
• Foster a kitchen culture centered on professionalism, collaboration, curiosity, and respect
• Partner closely with FOH leadership to ensure a cohesive experience across culinary and service
• Remain actively engaged in service and day-to-day execution while continuing to evolve the culinary program after opening

Experience & Leadership

• Significant experience as an Executive Chef or senior culinary leader within high-quality, full-service restaurants
• Experience opening a restaurant or developing a culinary program from its early stages strongly preferred
• Strong culinary instincts and a clear point of view, balanced by an understanding of consistency, execution, and the needs of the operation
• Demonstrated ability to recruit, develop, and retain high-performing culinary teams
• Strong command of food and labor costs, purchasing, inventory, budgeting, and kitchen financial performance
• Highly organized and comfortable creating structure, systems, and standards from the ground up
• A composed and accountable leader who communicates clearly and leads with consistency
• Collaborative in approach and comfortable working across culinary, operations, finance, and senior leadership
• Hands-on and detail-oriented, with a genuine commitment to both the food and the people responsible for executing it
• Motivated by the opportunity to build a culinary program and team with a long-term perspective

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.

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