Executive Chef | BBQ | NYC

Frey Consulting Group; New York (NY); On-site; USD 80,000 - 120,000; Full time

Job summary

A prominent restaurant group in New York City is seeking an Executive Chef to lead culinary operations. This role offers a unique opportunity for a chef passionate about Texas barbecue, who can balance tradition with innovation. The Chef will design menu items to attract attention from food critics while building a strong culinary team. Ideal candidates will have extensive kitchen leadership experience and recognize the nuances of barbecue cooking.

Qualifications

• 7–10+ years of kitchen leadership experience.
• Deep knowledge of smoking techniques and live-fire cooking.
• Proven track record in creative menu development.

Responsibilities

• Lead culinary operations across restaurant, catering, and private events.
• Design and execute both traditional and innovative barbecue menus.
• Build and develop a high-caliber team focused on culinary excellence.

Skills

Leadership

Menu Development

Culinary Technique

Education

Culinary degree

Job description

This restaurant group is on a mission to redefine Texas barbecue in the heart of New York City. For over 17 years, they’ve honored the timeless craft of Central Texas barbecue — smoked meats, live music, cold beer, and warm hospitality. Now, they’re looking to write their next chapter with bold culinary leadership at the helm.

The Opportunity:

They are seeking an Executive Chef to lead the culinary team into a new era. This is a career-defining opportunity for a chef who respects tradition but isn’t afraid to challenge it — someone ready to elevate this concept to James Beard Award-level acclaim.

You will be responsible for preserving their authentic barbecue identity while evolving the menu to include innovative, barbecue-inspired dishes that command the attention of both devoted regulars and discerning food critics.

Who You Are:

• A culinary leader with deep Texas roots or a true appreciation for the heritage and soul of barbecue
• A storyteller with smoke, fire, and flavor
• A team builder and mentor with experience managing high-performing kitchens
• A visionary who sees the potential to elevate rustic cuisine into the realm of fine dining — without losing its soul
• A driven chef who has the chops (and the patience) to earn culinary respect from downtown NYC to the halls of the James Beard Foundation

What You’ll Do:

• Lead all culinary operations across the restaurant, catering, and private events businesses
• Design and execute a menu that both honors traditional Central Texas barbecue and introduces bold, innovative offerings
• Partner with ownership and front-of-house leaders to shape guest experience and drive culinary excellence
• Build and develop a high-caliber team rooted in mentorship, consistency, and pride
• Ensure top-notch quality control, food safety, and cost management
• Represent this concept at food festivals, media opportunities, and industry events

Qualifications:

• 7–10+ years of kitchen leadership experience, preferably in a high-volume or destination restaurant
• Deep knowledge of smoking techniques, meat preparation, and live-fire cooking
• A proven track record of creative menu development and execution
• Culinary degree preferred but not required
• Experience working in or leading a restaurant with national culinary recognition is a strong plus