One Haus Hospitality

A nationally recognized, chef-driven hospitality group is seeking an accomplished Executive Chef to lead the culinary program for a major new restaurant opening in Midtown Manhattan.

This is a high-profile opening for an established luxury dining concept known for delivering an elevated culinary experience in a lively, high-energy environment. The Executive Chef will have full ownership of the BOH operation and will be responsible for bringing an established culinary program to life in the New York market while building a strong team and culture from the ground up.

This person needs to be as comfortable driving systems, costs, staffing, and development as they are maintaining exceptional culinary standards through demanding, high-volume service. The role reports to the Director of Culinary and will include training in Chicago and potentially other existing locations prior to opening.

What You’ll Do

• Lead all culinary operations and oversee the entire BOH
• Recruit, hire, train, mentor, and develop a strong culinary team
• Lead and develop the CDC, Sous Chefs, and broader kitchen leadership team
• Maintain exceptional standards around food quality, consistency, presentation, and execution
• Drive successful service in a high-volume, high-expectation environment
• Manage food and labor costs, purchasing, inventory, prep production, and overall kitchen systems
• Partner closely with senior culinary and operations leadership on the successful opening and ongoing performance of the restaurant
• Support menu development, daily specials, and the continued evolution of the culinary program
• Establish clear standards, accountability, and communication throughout the BOH
• Maintain all food safety, sanitation, cleanliness, and regulatory standards
• Build a positive, performance-driven kitchen culture focused on development and retention

Who You Are

You are an experienced culinary leader who understands that running a great kitchen is equal parts food, people, systems, and execution. You have operated at a high level in an elevated full-service environment and know how to maintain quality and consistency at significant volume without sacrificing the guest experience.

You should bring:

• 3+ years of senior culinary management experience
• High-end, full-service restaurant experience
• Proven success leading culinary teams in a high-volume environment
• Strong financial and operational acumen, including food cost, labor, purchasing, and inventory
• Experience recruiting, developing, and retaining strong culinary teams
• A hands-on leadership style and willingness to be present in the operation
• Strong organizational and communication skills
• High standards around quality, consistency, and attention to detail
• The ability to operate effectively within an established culinary program while contributing as a senior leader
• Hotel F&B experience may be considered with significant high-end, full-service restaurant experience

The Opportunity

This is more than stepping into an existing kitchen. The Executive Chef will have the opportunity to build the team, establish the culture, and lead the culinary operation through a major New York opening while joining an established hospitality group with a growing national footprint.

The right person will have meaningful ownership of the operation while also benefiting from an established culinary program, senior leadership support, and hands-on training within the group prior to opening.

Compensation & Benefits

• Base Salary: $140,000–$150,000
• Bonus eligible up 20%
• PTO: 10 vacation days + 5 sick days
• Training: Chicago and potentially other existing locations prior to opening