Head Chef

Nbutexas; New York (NY); On-site; USD 85,000 - 100,000; Full time

Benefits offered by this job

Medical & dental insurance

Paid Time Off

Paid Sick Time

Cell phone allowance

Bonus program

Growth opportunities

Job summary

Head Chef opportunity in New York City. Nbutexas is partnering with a chef-driven restaurant to hire a hands-on Head Chef who thrives in high-volume settings and leads from the front.

You will build teams, implement systems, and maintain top culinary quality while managing schedule, labor, and service during busy periods. This is a growth-focused role for a strong kitchen leader.

Qualifications

• 3+ years of kitchen management experience in a high-volume restaurant.
• Proven leadership experience managing large kitchen teams.
• Strong understanding of food safety, labor management, inventory, and kitchen operations.
• Ability to work independently and make sound operational decisions.
• Comfortable working nights, weekends, and holidays.
• Bilingual English/Spanish strongly preferred.
• Experience in upscale casual, brunch, café, or chef-driven concepts is highly desirable.

Responsibilities

• Lead and develop a back-of-house team of approximately 15 employees
• Oversee all daily kitchen operations, including scheduling, labor, food quality, sanitation, and execution
• Coach, mentor, and hold team members accountable while fostering a positive culture
• Build and improve kitchen systems, processes, and efficiencies
• Ensure consistency, organization, and execution during high-volume service
• Partner closely with the General Manager to drive operational excellence

Skills

Kitchen management

Team leadership

Operational decision making

Food safety knowledge

Bilingual English/Spanish

Job description

Head Chef

New York City | $85,000–$100,000

We're partnering with an exciting, chef-driven restaurant in New York City to identify a hands-on Head Chef who thrives in high-volume operations and enjoys leading from the front.

This is an excellent opportunity for a strong kitchen leader who is passionate about building teams, creating systems, and maintaining exceptional food quality in a fast-paced environment.

What You'll Do

• Lead and develop a back-of-house team of approximately 15 employees
• Oversee all daily kitchen operations, including scheduling, labor, food quality, sanitation, and execution
• Coach, mentor, and hold team members accountable while fostering a positive culture
• Build and improve kitchen systems, processes, and efficiencies
• Ensure consistency, organization, and execution during high-volume service
• Partner closely with the General Manager to drive operational excellence

What We're Looking For

• 3+ years of kitchen management experience in a high-volume restaurant
• Proven leadership experience managing large kitchen teams
• Strong understanding of food safety, labor management, inventory, and kitchen operations
• Ability to work independently and make sound operational decisions
• Comfortable working nights, weekends, and holidays
• Bilingual English/Spanish strongly preferred
• Experience in upscale casual, brunch, café, or chef-driven concepts is highly desirable

Compensation & Benefits

• Base salary: $85,000–$100,000
• Medical & dental insurance (employer contributes approximately 80%)
• Paid Time Off
• Paid Sick Time
• Cell phone allowance
• Future bonus program under development
• Opportunity for long-term growth with an expanding restaurant group

If you're a hands-on leader who enjoys developing people, solving problems at their source, and running an organized, high-performing kitchen, we'd love to speak with you.