Head Chef

Harri; New York (NY); On-site; USD 120,000 - 170,000; Full time

Benefits offered by this job

Quarterly bonus

Medical, dental, and vision insurance

PTO

Dining discounts

Career growth

Job summary

Stout NYC Hospitality Group seeks an experienced Executive Chef to partner with the leadership team in directing all kitchen operations, menu development, and culinary team management.

You will align culinary strategy with financial goals, guest experience, and overall venue success, while maintaining high standards shaped by a premium steakhouse tradition.

Qualifications

• 4+ years as Executive Chef or high-level Sous Chef in a high-volume NYC restaurant or premium steakhouse.
• Hands-on leader who communicates effectively with FOH and BOH under pressure.
• Strong understanding of food cost, labor, P&L, and inventory management.

Responsibilities

• Lead kitchen operations, menu development, and culinary team management.
• Collaborate with leadership on P&L, food cost, waste reduction, and labor targets.
• Recruit, train, and mentor BOH staff; foster accountability and growth.
• Oversee high-volume dining and private events with seamless execution.
• Ensure DOHMH compliance and maintain an A-grade kitchen.

Skills

Executive leadership

Financial acumen

Multi-level operations

Communication under pressure

Education

NYC Food Protection Certificate

Job description

Stout NYC Hospitality Group consists of over a dozen owner-operated bars/restaurants throughout New York City. Our mission is to provide authentic, accessible, desirable spaces for people seeking meaningful connections with friends, family, and colleagues. With specific attention to the guest experience and our food and drinks programs, our aim is to create a true home for the public to come as they are.

Located in Midtown Manhattan near Rockefeller Center, The Splendid is a multi-floor venue that brings together upscale New American dining and a welcoming, relaxed atmosphere. The space features a main dining room, a first-floor lounge, and dedicated private event spaces, allowing us to cater to everything from corporate lunches and after-work cocktails to premium sporting event viewings and private parties.

Our kitchen focuses on high-quality steakhouse classics, a curated raw bar, and seasonal New American dishes. We are seeking an experienced Executive Chef to partner with our leadership team, maintain our high culinary standards, and effectively manage our back-of-house operations.

Position Overview

As the Executive Chef, you will work in close partnership with our General Managers and Operating Partners to lead all kitchen operations, menu development, and culinary team management. While you will be the driving force behind our back-of-house execution and kitchen culture, you will collaborate directly with the leadership team to align culinary strategy with financial goals, guest experience, and overall venue success.

Key Responsibilities

• Collaborative Leadership: Partner with General Managers and Operating Partners to streamline operations, optimize the guest experience, and ensure seamless communication between FOH and BOH teams.
• Culinary Excellence & Innovation: Maintain impeccable execution of our core menu while introducing innovative, market-driven specials in alignment with brand standards.
• Shared Financial Accountability: Collaborate with leadership on P&L management, driving profitability by meeting joint food cost, waste reduction, and labor percentage targets.
• Kitchen Management & Mentorship: Recruit, train, and schedule a robust BOH team, fostering a culture of accountability, respect, and continuous growth.
• High-Volume & Event Execution: Seamlessly manage food execution across multiple distinct dining areas, balancing a fast-paced main dining room floor alongside simultaneous private events and banquets.
• Compliance & Cleanliness: Ensure strict adherence to NYC Department of Health (DOHMH) standards, maintaining an "A" grade kitchen environment at all times.

Qualifications

• Experience: 4+ years of experience as an Executive Chef or high-level Sous Chef in a high-volume, upscale New American restaurant or premium steakhouse in New York City.
• Leadership Style: A hands-on leader who leads by example, maintains composure under pressure, and communicates effectively with front-of-house management.
• Financial Acumen: Deep understanding of food cost analysis, labor optimization, P&L statements, and inventory management tracking.
• Adaptability: Proven track record of managing multi-level operations and diverse service styles (from corporate power lunches to high-end cocktail receptions).
• Certifications: Active NYC Food Protection Certificate required.

Benefits & Perks

• Competitive base salary with a clear, achievable quarterly bonus structure.
• Comprehensive medical, dental, and vision insurance.
• Paid Time Off (PTO) and vacation days.
• Dining discounts across the hospitality group's portfolio.
• Incredible career growth potential within an established, expanding NYC restaurant group.