One Haus Hospitality

Opening Executive Chef | Flagship Peruvian Fast-Casual Concept | New York City

An internationally acclaimed Peruvian chef is launching an exciting new fast-casual concept in New York City. This flagship location will establish the culinary standards, systems, training programs, and operating model that will support future expansion. This is a rare opportunity for an entrepreneurial culinary leader to partner directly with the founding team and chef partner to build a high-performing, scalable kitchen operation from the ground up The Opening Head Chef will lead all culinary aspects of the opening, from pre-opening through launch and ongoing operations. This individual will combine exceptional culinary standards with strong operational discipline, team leadership, and a systems-driven approach.

Key Responsibilities

• Lead all pre-opening culinary operations including kitchen setup, supplier onboarding, recipe implementation, staffing, training, and opening readiness.
• Execute a world-class culinary vision while ensuring consistency, efficiency, and excellence in a high-volume fast-casual environment.
• Recruit, train, and develop a strong kitchen team while building a culture of accountability, urgency, and collaboration.
• Create scalable systems including recipe specifications, prep guides, training materials, ordering procedures, and quality-control standards.
• Manage food cost, labor, purchasing, inventory, and kitchen efficiency.
• Maintain exceptional food safety, sanitation, and NYC Department of Health standards.

Candidate Profile

• The ideal candidate is a hands-on culinary leader with strong foundations, exceptional standards, and a proven ability to execute within a fast-paced environment.
• Candidates may come from fine dining, chef-driven concepts, premium casual restaurants, high-volume operations, hotels, or established restaurant groups. Peruvian or broader Latin American cuisine experience is highly valued but not required.

Qualifications

• Experience as a Head Chef, Executive Chef, Chef de Cuisine, Senior Sous Chef, or Opening Chef within a respected culinary operation.
• Proven success opening restaurants and building kitchen teams.
• Strong understanding of food cost, labor management, purchasing, inventory, and operational systems.
• Experience creating SOPs, recipe specifications, training programs, and scalable kitchen processes.
• Strong knowledge of NYC food safety and sanitation standards.
• Spanish language skills are a plus.

Why This Opportunity

This is a unique chance to build the flagship of a globally recognized culinary brand. The systems, culture, and standards established in this opening will shape future locations and create a clear pathway toward broader culinary leadership as the company grows.