Back of House

Executive Chef – NYC


One Haus

Salary: $90000 – $100000

Full Creative Freedom, small plates, high profile

Job Summary:

The Head Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.


Supervisory Responsibilities:

  • Trains and/or oversees training of kitchen staff.
  • Schedules kitchen staff, assigning roles based on experience and skills.
  • Supervises work product from kitchen and back-of-house staff.
  • Conducts performance evaluations that are timely and constructive.
  • Handles discipline and termination of employees as needed and in accordance with restaurant policy.



  • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
  • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Achieve an A grade rating from Dept. of Health.
  • Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability, or directed by GM/Ownership.
  • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
  • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
  • Maintains kitchen budget, including managing food and labor COGS.
  • Sets prices for food items on the menu. Create recipes and costing inline with budgets.
  • Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.
  • Performs other related duties as assigned.

Required Skills/Abilities:

  • Ability to produce an excellent culinary and restaurant experience for patrons.
  • Extremely creative.
  • Excellent verbal and written communication skills.
  • Excellent time management, scheduling, managerial, and organizational skills.
  • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
  • Demonstrate strong leadership and mentorship skills. Creating a positive, professional and pleasant work environment for all.


Education and Experience:

  • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
  • At least three years of culinary managerial experience required.


Physical Requirements:

  • Prolonged periods standing and preparing and cooking food.
  • Must be able to lift up to 25 pounds at times.

Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

Tagged as: Executive Chef | NYC