One Haus Hospitality

Role: Chef de Cuisine

Location: NYC

Compensation: $100,000-$115,000

DESCRIPTION

A 130-seat upscale steakhouse located in a historic landmark building is seeking a disciplined, highly organized Chef de Cuisine (CDC) to lead a ~40-person back-of-house team with one uncompromising priority: consistent quality execution, every plate and every service.

The restaurant serves a prix fixe steakhouse menu centered on high-quality butcher's cuts and classic hospitality. The kitchen also supports a butcher shop concept featuring steak sandwiches and burgers from a shared kitchen.

This is not a creative development role; it is an operational leadership role that turns systems, training, and precision into excellence. The CDC owns day-to-day execution for both concepts, ensuring standards are met regardless of shift or volume. The CDC reports to the General Manager and partners closely with FOH leadership to deliver a seamless, reliable guest experience.

BRAND DNA — CDC APPLICATION

The Art of Butchery: Champion butcher's cuts and specifications. Train the team on trimming, yield, portioning, and doneness standards; audit knife skills, cutting boards, and cold-chain discipline; protect the integrity of every cut from receiving through plating.

Elevated Simplicity: Build lean systems that make simple food exceptional: station guides, par levels, mise en place maps, labeling, and batch standards that reduce variance and speed service without sacrificing quality.

Precision with Purpose: Codify SOPs and enforce timing, temperature, and plating standards. Run disciplined line checks, tasting protocols, thermometer calibration, and expo communication to create consistent outcomes.

Timeless Classics: Honor steakhouse traditions through consistency: identical seasoning, sear, baste, and rest; repeatable sides and sauces; restrained, exact plating. Keep the classics polished, not reinvented.

Where Hospitality Lives: Lead with calm, visible hospitality in the kitchen. Coach service-minded behaviors, collaborate with FOH on flow and pacing, and ensure the pass reflects warmth and readiness.

The Royal Treatment: Operationalize VIP and regular-guest protocols with allergy diligence, preference notes, and special touches that are reliable and safe to execute on a busy line.

Here's to the Memorable Moments: Create the operational runway for moments that stick—clean handoffs to FOH, special-event readiness, and a culture that notices and acts on opportunities to delight.

RESPONSIBILITIES

• Lead, coach, and schedule a ~40-person BOH team across multiple concepts; recruit, train, and performance-manage for consistency.

• Own consistent execution of the restaurant menu and related food offerings; maintain specs, recipes, photos, and plating guides.

• Run disciplined daily systems: line checks, taste-and-temp logs, doneness calibration, allergen and cross-contact controls, and expo communication standards.

• Uphold butchery standards: yields, trimming, portion control, knife safety, and waste minimization; track variances and correct quickly.

• Oversee receiving, storage, and inventory practices; maintain accurate pars; safeguard cold-chain integrity.

• Manage food and labor to plan; analyze COGS, yields, waste, and productivity; partner with leadership on scheduling and deployment.

• Ensure health code compliance and safety standards (HACCP where applicable); sustain an A-grade culture with clean-as-you-go standards.

• Maintain equipment readiness and preventative maintenance; escalate repairs swiftly to protect service continuity.

• Provide grounded feedback on seasonal updates and supplier selection; participate in tastings focused on consistency, not creativity.

• Drive speed and quality during peak service windows; refine station flow to protect overall execution.

• Foster a respectful, accountable culture; run efficient pre-shifts; recognize great execution; and correct misses in the moment.

EXPERIENCE & QUALIFICATIONS

• 5–7+ years of progressive kitchen leadership in steakhouse or high-volume operations; multi-outlet experience a plus.

• Expertise with butcher's cuts, yield management, portioning, and doneness standards.

• Proven record of building SOPs, training teams, and driving consistency across shifts.

• Strong command of expo flow, pacing, and BOH↔FOH communication.

• Financial acumen: COGS analysis, labor planning, waste control, vendor management.

• Health department compliance experience; ServSafe (or equivalent); HACCP familiarity preferred.

• Clear, direct communication; calm under pressure; coaches with respect and accountability.

• Culinary degree preferred or equivalent leadership experience.

COMPENSATION & BENEFITS

• Salary Range: $100,000-$115,000

• Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment.

• Paid Time Off.

• 401(k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older.

WHO WE'RE LOOKING FOR

A disciplined operator who turns precision into hospitality. You value specs, systems, and training as the path to excellence; you protect the integrity of butcher's cuts; and you lead by example, so the guest gets the same great experience—every table, every plate, every time.

We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.