Executive Chef: New Italian-American Concept, with Growth to Group Culinary Director
The role
For over 30 years, our family has run restaurants on Long Island. Now we’re opening our third, and this one is the most personal.
It’s an Italian-American bar and restaurant built as a tribute to the women who taught our family to cook: Sunday dinner as the high point of the week, red sauce that simmered all day, fresh pasta made by hand in full view of the dining room.
The space is a dynamic 80-seat restaurant with a 20-seat bar and a top cocktail program featuring premium liquors, scratch juices, and syrups. The project brings together some of New York's best design and branding talent.
This is the most senior culinary role in the new building, and you’ll hold it working directly with ownership. It’s also a role with a defined second act. The chef who proves it here steps up to culinary oversight of all three of our restaurants. We’re hiring the chef who will set the culinary standard for all our current and future concepts.
Who you are
- A volume operator. You’ve led busy kitchens and can handle pressure. Covers do not rattle you; consistency at pace is how you judge a kitchen, including your own.
- A systems builder. Recipes, specs, prep architecture, station design.
- A trainer. You’ve hired and trained teams from the ground up.
- A pasta maker. You’ve run fresh pasta production, and doing it where guests can watch excites you rather than scares you.
- Fluent in Italian-American cooking, and proud of it. You know this food is a craft with its own canon: the Sunday sauce, the chicken parm, the meatball every family swears is the best.
- Sound on the business side. Food cost, labor, scheduling, ordering, inventory.
Fresh pasta as the key differentiator
This is the strategic play the restaurant is built around, and the heart of the story. Most kitchens buy their pasta, or make it out of sight.
Ours happens at the front of the room: rolled, cut, and hung fresh every day, where guests watch it made. The chef who runs it owns the most visible station in the building.
The opportunity
You’ll work with ownership on a daily basis, with complete oversight and operation of a new restaurant focused on Italian-American cuisine. You’ll collaborate with the owner on kitchen design, restaurant design, and branding from prestigious, well-known NYC companies. It’s an excellent opportunity, leading to future growth within the company across all current and future restaurant openings.
Compensation
- $150,000 base salary
- Performance bonus as oversight expands across the group
If this sounds like your next move, apply with your resume for a confidential conversation.
You’ll be talking directly with ownership from the first call.