One Haus Hospitality

Executive Chef

New York City–Based Elevated Italian Concept

Salary: 150-180K

Overview:

A highly regarded hospitality group is seeking an accomplished Executive Chef to lead the culinary program for a flagship, high-volume Italian dining concept based in New York City. This role offers the opportunity to steward a well-established core menu while contributing seasonal updates, pop-ups, and long-term brand growth as the concept expands globally.

The ideal candidate is a hands-on culinary leader with deep Italian cuisine experience, strong financial acumen, and a proven ability to manage large, complex kitchen teams in a fine-dining, high-revenue environment.

Key Responsibilities:

• Lead all culinary operations for a high-volume Italian restaurant
• Execute and maintain an established core menu while developing seasonal updates
• Collaborate on culinary initiatives including pop-ups and special projects tied to brand growth
• Oversee, mentor, and develop a large back-of-house team
• Ensure consistent execution across multiple meal periods serving 275–300 covers per service (excluding daytime)
• Maintain strict controls over food cost, labor, inventory, and purchasing
• Partner closely with ownership, culinary leadership, and finance on budgeting, forecasting, and performance goals
• Support quarterly travel to Las Vegas in alignment with a management partnership and new market expansion
• Uphold the highest standards of food quality, presentation, sanitation, and workplace culture

Required Experience & Skills

• Executive Chef or Senior CDC experience in NYC fine dining, hotels, or high-volume restaurant groups
• Strong command of Italian cuisine and classical technique
• Proven ability to lead large kitchen brigades in demanding service environments
• Experience managing financials, including P&L awareness, food cost, and labor optimization

Preferred Background

• Experience working with established culinary directors or chef-driven brands
• Exposure to multi-unit or expansion-focused restaurant concepts

Personal Attributes

• Collaborative, disciplined, and detail-oriented leader
• Calm under pressure with strong organizational skills
• Passion for mentorship, team development, and long-term brand building

Compensation & Benefits

• Base Salary: $150,000 – $180,000
• Bonus: Discretionary, paid annually
• PTO: 20 days
• Health Insurance: Yes
• 401(k): Eligible after one year with 2% match
• Relocation Assistance: Yes