Head Chef

Oyamel NYC

New York (NY)

On-site

USD 95,000 - 105,000

Full time

14 days+

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Benefits offered by this job

Health benefits

Retirement plans

Employee dining

Partner discounts

Professional growth

Job summary

José Andrés Group in New York seeks a Head Chef to lead daily kitchen performance and maintain culinary standards across services. You will own line readiness, menu upkeep, food safety, inventory controls, and develop a strong kitchen culture with a focus on flavor and hospitality.

Responsibilities include leading and coaching a diverse team, implementing SOPs, and driving comps and quality across all menus.

Qualifications

5–7+ years of professional kitchen experience with 2–3+ years in a lead role (Sous Chef, CDC, Head Chef) in upscale/casual-fine or fine dining.
Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.
Proven success managing inventory, yields, and COGS; literacy with basic P&L levers.
Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
Clear communicator and coach; calm, organized decision-maker under pressure.

Responsibilities

Lead, train, and uphold JAG culinary standards for seasoning, texture, temperature, and plating.
Manage line readiness, kitchen execution, and timing during service.
Oversee inventory controls, SOPs, and recipe changes with version control.
Own menu maintenance, seasonal features, and partnerships with Beverage/Bar for pairings.
Recruit, onboard, and develop a skilled kitchen team; coach for growth.

Skills

Kitchen leadership

HACCP

Food safety

P&L literacy

KDS/POS

Schedule flexibility

Job description

Description

Job Title:Head Chef
Reports To:Director of Operations
Department:Back of House – Culinary
Employment Type:Salaried, Exempt

Salary: $95-105k Plus bonus and benefits

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culture—delivering JAG standards of flavor, presentation, and hospitality during every service.

Key Responsibilities

Culinary Leadership & Standards

Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating.
Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing.
Uphold and improve recipes/SOPs; document changes and ensure version control.

Menu Management & Innovation

Maintain core menus and seasonal features aligned with concept, sourcing, and brand story.
Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data.
Execute tastings, rollouts, and training materials for any menu change.

Service Execution & Expo

Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks.
Communicate 86s/low pars in real time to FOH leadership; drive “fix now” recovery for remakes.
Analyze service issues post-shift; capture learnings in manager logs and action plans.

People Leadership & Culture

Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding in partnership).
Deliver ongoing coaching, documented feedback, and fair performance management.
Foster an inclusive, respectful, and learning-focused kitchen; recognize great work.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross-contact, and personal hygiene.
Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use.
Prepare for inspections; correct violations immediately and train to prevent recurrences.

Inventory, COGS & Procurement

Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets.
Build pars and order to forecast; verify receiving quality/temperatures and storage by zone.
Partner with vendors on quality, pricing, and substitutions; elevate shortages with solutions.

Labor & Scheduling

Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan.
Cross-train team to maintain coverage and growth opportunities.

Facilities, Equipment & R&M

Ensure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule.
Submit and track work orders; tag out unsafe equipment and communicate timelines.

Events, Banquets & Openings (as applicable)

Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
Support new openings and seasonal transitions: hiring, training, tastings, and stabilization.

Requirements

Required Qualifications

5–7+ years of professional kitchen experience with 2–3+ years in a lead role (Sous Chef, CDC, or Head Chef) in upscale/casual-fine or fine dining.
Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.
Proven success managing inventory, yields, and COGS; literacy with basic P&L levers.
Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
Clear communicator and coach; calm, organized decision-maker under pressure.
Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
Lift/carry/push/pull up to 35–50 lbs.
Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
Slip-resistant footwear required.

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