Lead Chef de Cuisine: British-Inspired Kitchen

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

Job summary

JWB Hospitality, LLC in New York's Soho/Greenwich Village is seeking a talented Chef de Cuisine to lead the kitchen of an intimate, ingredient-driven restaurant known for warm hospitality and creative British-inspired cooking.

Working closely with the Culinary Director and a small BOH team, you will oversee day-to-day operations, maintain high standards, develop seasonal menus, and mentor staff while staying hands-on in a smaller kitchen.

Qualifications

• Previous experience as a Chef de Cuisine or equivalent culinary leadership role in NYC.
• Strong culinary fundamentals with seasonal, ingredient-driven cooking.
• Experience leading a kitchen team and day-to-day BOH operations.
• Collaborative, low-ego leadership style with willingness to innovate.
• Creative, adaptable in a smaller hands-on kitchen environment.
• Strong organizational skills with understanding of food costs, inventory, and labor.

Responsibilities

• Lead daily kitchen operations ensuring consistency, quality, and service.
• Mentor and develop a small BOH team while fostering a positive culture.
• Collaborate on menu development, seasonal specials, and events.
• Oversee ordering, inventory, prep, and BOH operations.
• Maintain kitchen standards, safety practices, and procedures.
• Work with General Manager to ensure cohesive guest experience.
• Support food and labor cost management while upholding quality.

Skills

Leadership

Kitchen operations

Menu development

Food cost management

Mentoring

Collaboration

British cuisine knowledge

Job description

JWB Hospitality, LLC in New York's Soho/Greenwich Village is seeking a talented Chef de Cuisine to lead the kitchen of an intimate, ingredient-driven restaurant known for warm hospitality and creative British-inspired cooking.

Working closely with the Culinary Director and a small BOH team, you will oversee day-to-day operations, maintain high standards, develop seasonal menus, and mentor staff while staying hands-on in a smaller kitchen.