Head Chef - High-Volume Restaurant

NYC, NY, USA|Remote

Job Overview

Benefits

Medical insurance

Dental Insurance

Paid Time Off

Paid sick time

Cell Phone Allowance

bonus program

career growth

Job Description

We are partnering with an exciting, chef-driven restaurant located in the heart of New York City to find a dynamic and hands-on Head Chef. This establishment is known for its passion for culinary excellence and dedication to delivering an extraordinary dining experience in a fast-paced and high-volume environment. Our partner prioritizes quality, consistency, and an innovative kitchen culture that encourages creativity while maintaining top-notch food standards. They pride themselves on their vibrant atmosphere and commitment to both guests and staff, making this a sought-after workplace for culinary professionals. The restaurant is part of an expanding group that offers excellent opportunities for career growth and development.

The Head Chef role is a critical leadership position responsible for overseeing all back-of-house operations including managing a team of about 15 kitchen staff. This role demands a motivated leader capable of building strong teams, designing and improving kitchen systems, and ensuring seamless execution during busy service hours. The ideal candidate thrives in a hands-on, fast-paced setting, and works closely with front-of-house management to uphold operational excellence. This is a full-time position based in New York City, offering a competitive salary range between $90,000 and $110,000, with benefits including medical and dental coverage, paid time off, sick leave, and more. It represents a fantastic opportunity for a professional seeking to lead a high-performing kitchen within an upscale casual, brunch, café, or chef-driven restaurant concept.

Job Requirements

High school diploma or equivalent
3+ years of kitchen management experience in high-volume restaurants
proven track record of leadership in culinary environments
knowledge of food safety regulations and compliance
excellent communication and interpersonal skills
ability to work nights, weekends, and holidays
bilingual English/Spanish preferred
ability to thrive in a fast-paced and demanding environment

Job 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
bilingual English/Spanish strongly preferred
experience in upscale casual, brunch, café, or chef-driven concepts is highly desirable

Job Duties

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