One Haus Hospitality

An award-winning, chef-driven hospitality group is seeking an exceptional Executive Chef to lead the culinary vision for a highly anticipated, confidential hospitality project in New York City.

This is a rare opportunity to join one of the industry's most respected hospitality organizations and help launch a landmark destination that will combine multiple food and beverage concepts with an exclusive membership experience. The Executive Chef will oversee several distinct culinary outlets, partnering closely with executive leadership to build a world-class operation defined by exceptional cuisine, thoughtful hospitality, and operational excellence.

We are seeking a visionary culinary leader who combines refined technique with strong business acumen, inspiring leadership, and a passion for mentoring high-performing teams. The ideal candidate brings significant experience in refined European or Mediterranean cuisine, with a strong appreciation for regional techniques, seasonal ingredients, and ingredient-driven cooking. Candidates should have a proven ability to lead complex, multi-outlet culinary operations within luxury hotels, private clubs, Michelin-starred restaurants, or award-winning restaurant groups.

Key Responsibilities

Culinary Leadership

• Provide strategic culinary leadership across multiple restaurant concepts, private dining, member experiences, and special events.
• Establish and maintain the highest standards for food quality, consistency, presentation, and execution.
• Collaborate with ownership and executive leadership to develop distinctive culinary concepts and programming.
• Lead seasonal menu development while ensuring each outlet maintains its own unique identity.

Operations & Financial Performance

• Oversee all culinary operations, including production, purchasing, inventory, scheduling, labor management, and food cost controls.
• Develop operating systems that maximize consistency, efficiency, and profitability.
• Analyze financial performance and implement strategies to improve margins while maintaining exceptional quality.
• Partner closely with front-of-house leadership to deliver seamless guest experiences.

Team Development

• Recruit, develop, and mentor Executive Sous Chefs, Chef de Cuisines, Sous Chefs, and culinary teams across multiple outlets.
• Foster a culture centered on mentorship, accountability, collaboration, and continuous improvement.
• Create training programs that elevate technical execution and leadership throughout the organization.
• Build succession plans and develop future culinary leaders.

Concept Development & Openings

• Lead all culinary aspects of pre-opening, including kitchen design consultation, equipment selection, recipe development, operational systems, and training.
• Partner with leadership on future concept development and strategic culinary initiatives.
• Continuously evaluate opportunities for innovation while preserving operational consistency.

Member & Guest Experience

• Create elevated dining experiences that exceed the expectations of both members and guests.
• Collaborate with the beverage, events, and operations teams to develop exceptional culinary programming, private events, and seasonal activations.
• Ensure every culinary touchpoint reflects the organization's commitment to excellence and hospitality.

Qualifications

• Proven experience as an Executive Chef leading multi-outlet culinary operations within luxury hotels, private clubs, Michelin-starred restaurants, or nationally recognized hospitality groups.
• Significant experience in refined European or Mediterranean cuisine, with a deep understanding of regional techniques, seasonality, and ingredient-driven cooking.
• Experience overseeing multiple concepts simultaneously, including fine dining, casual dining, private dining, and event operations.
• Strong leadership skills with a demonstrated ability to recruit, mentor, and retain exceptional culinary talent.
• Deep understanding of financial management, including food cost controls, labor management, purchasing, budgeting, and forecasting.
• Experience with menu development, recipe standardization, and operational systems.
• Calm, collaborative leadership style with exceptional organizational and communication skills.
• Passion for hospitality, innovation, and building high-performing culinary teams.
• Availability to work evenings, weekends, holidays, and special events as needed.

Preferred Experience

• Experience with luxury membership clubs, boutique hotels, or destination hospitality projects.
• Previous pre-opening experience strongly preferred.
• Background working within Michelin-starred, Relais & Châteaux, or James Beard-recognized restaurants is highly desirable.
• Comfortable collaborating across multiple departments, including operations, beverage, events, and executive leadership.

Compensation & Benefits

• Competitive executive compensation package
• Performance-based bonus opportunity
• Medical, dental, and vision insurance
• Paid time off
• Paid parental leave
• Commuter benefits
• Employee wellness program
• Dining privileges
• Significant opportunities for long-term leadership growth within an award-winning hospitality group