One Haus Hospitality

Head Chef

Start: Pre-Opening

Location: New York, NY

Salary Range: $150,000 – $180,000 / year, commensurate with experience

About the Role

We are opening a new restaurant and are searching for a Head Chef to help us build the kitchen from an empty room to a fully operational, high-performing culinary program. You will lead kitchen setup, hire and train the culinary team, and partner with our Executive Chef on menu development and standards. This is a hands-on leadership role for a chef who wants ownership of an opening and a long-term seat in the operation that follows.

What You'll Do — Pre-Opening

• Partner with the Executive Chef to plan, organize, and coordinate all kitchen pre-opening activities and operational readiness
• Set up kitchen sections, workstations, storage areas, equipment, and back-of-house operations
• Recruit, onboard, train, and develop the culinary team; establish clear section responsibilities and standards
• Work with the Executive Chef on menu development, recipe testing, food costing, portioning, and plating, ensuring recipe cards, production schedules, prep lists, and plating guides are complete
• Coordinate with purchasing and approved suppliers to ensure all products, ingredients, equipment, and supplies are available, tested, and meet our quality standards
• Manage opening orders, receiving procedures, stock organization, storage, rotation, and inventory controls
• Establish kitchen procedures covering preparation, storage, temperature control, hygiene, sanitation, cleaning, and food safety in compliance with New York City and New York State requirements, including HACCP where applicable
• Organize and participate in menu tastings, mock services, and trial services, identifying and correcting operational issues before opening day
• Ensure all kitchen equipment, supplies, and operational requirements are ready prior to opening

What You'll Do — Ongoing

• Establish and maintain high culinary standards, ensuring consistent food quality, presentation, and execution from opening day forward
• Supervise food preparation and production for quality, consistency, portion control, presentation, and timely service
• Conduct regular kitchen inspections to ensure cleanliness, hygiene, food safety, and operational standards
• Monitor food and labor costs, minimize waste, and maintain effective stock and product controls in line with approved budgets
• Lead daily briefings and provide ongoing coaching and training to the culinary team, maintaining grooming, hygiene, uniform, and professional standards
• Coordinate closely with Front of House and other departments to ensure smooth service flow and a consistent guest experience
• Raise and follow up on maintenance, equipment, and operational issues through to resolution
• Support the Executive Chef in developing new culinary initiatives and maintaining our culinary identity and reputation

What We're Looking For

• Minimum 10 years of progressive culinary experience, including at least 6 years in a Chef de Cuisine, Executive Chef, Head Chef or senior kitchen leadership role, preferably in a luxury restaurant or high-end hospitality environment
• Mediterranean cuisine experience required, Greek cuisine experience preferred
• Previous pre-opening experience with proven involvement in kitchen setup, recruitment, training, menu implementation, and opening preparations
• Strong culinary expertise managing multiple kitchen sections or outlets in a high-volume environment
• Culinary degree or equivalent professional culinary experience
• Thorough understanding of food safety, sanitation, hygiene, and HACCP principles, plus applicable New York City and New York State requirements
• Strong knowledge of food costing, inventory control, purchasing, waste reduction, and kitchen operations
• Excellent culinary knowledge with strong attention to food quality, consistency, and presentation
• Strong organizational, planning, and problem-solving skills, particularly in a pre-opening environment
• Ability to remain calm, focused, and decisive under pressure
• Commercial awareness across food cost, labor cost, stock control, and waste management
• Valid authorization to work in the United States and ability to work flexible schedules including evenings, weekends, holidays, and extended hours during the pre-opening and opening periods

We Are an Equal Opportunity Employer.