Regional Chef - Multiunit Restaurant Group

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REGIONAL CHEFHigh-Volume Multi-Unit Restaurant Group | New York City

Salary: $100,000 + Benefits + Annual Bonus
Schedule: Approximately 50 Hours/Week
Oversight: 4 NYC Locations

A dynamic, established multi-unit NYC restaurant group is looking for a talented and highly hands-on Regional Chef to oversee culinary operations across four busy locations.

This is an exciting opportunity for a chef who understands how to lead multiple high-volume kitchens while still loving the energy of restaurant operations. We are looking for someone who wants to be in the restaurants—working alongside the teams, developing chefs, maintaining standards, and being actively involved during service.

The right person will combine strong culinary instincts with operational and financial acumen , bringing consistency, accountability, and positive leadership across all four locations.

Reporting to senior culinary leadership, the Regional Chef will oversee the day-to-day culinary performance of four NYC restaurants , working closely with each location's kitchen leadership and FOH management.

You will be responsible for ensuring every restaurant delivers consistent food quality, presentation, execution, cleanliness, and hospitality while helping each kitchen operate efficiently and profitably.

This is very much a hands-on field leadership position—not a corporate desk job.

• Oversee culinary operations across 4 NYC restaurant locations

• Work directly with each restaurant's culinary leadership to drive consistency and accountability

• Be highly visible in the restaurants and actively involved during service

• Coach, mentor, and develop chefs and BOH teams across the group

• Train teams on proper cooking techniques, food preparation, recipes, and presentation standards

• Ensure consistent execution of recipes, portioning, plating, food quality, and timing

• Maintain high standards for dine-in and delivery food execution

• Partner with culinary leadership on menu development, seasonal changes, and recipe refinement

• Establish and maintain strong inventory, ordering, receiving, and product-control systems

• Monitor food cost, waste, purchasing, labor, and overall kitchen efficiency

• Help establish appropriate inventory levels while minimizing unnecessary waste

• Review restaurant financial performance and identify opportunities to improve profitability

• Work with leadership on budgets and P&L performance

• Maintain rigorous food safety, sanitation, cleanliness, and NYC Department of Health standards

• Ensure teams understand proper food handling, allergy awareness, and safety procedures

• Partner closely with FOH leadership to ensure smooth communication and a seamless guest experience

• Support staffing, scheduling, training, performance management, and development of BOH teams

• Identify operational challenges and create practical solutions that can be implemented across multiple locations

• Maintain a strong culture of teamwork, communication, organization, and accountability

• 5+ years of professional culinary/kitchen experience

• Proven experience in a culinary leadership position

• Multi-unit restaurant experience strongly preferred

• Ideally has overseen approximately 3–4+ restaurant locations

• Experience working in a high-volume, fast-paced restaurant concept

• Strong knowledge of kitchen operations, systems, and service execution

• Excellent understanding of inventory management, food cost, waste control, and labor

• Strong financial acumen

• Experience with P&L management is highly preferred but not a hard requirement

• Ability to train teams and maintain consistent recipes and plating standards across multiple restaurants

• Strong people-management and mentorship skills

• Highly organized with excellent attention to detail

• Energetic, collaborative, communicative, and comfortable operating under pressure

• Bilingual English/Spanish strongly preferred

• Current NYC Food Protection/Food Handler certification preferred

• Culinary training or culinary school background preferred

• Availability to work nights, weekends, and holidays as restaurant operations require

We're looking for someone who leads from the floor and the kitchen—not from an office .

The successful Regional Chef will know how to walk into a busy restaurant, understand what's working and what isn't, connect with the team, and quickly identify opportunities around food quality, organization, staffing, cost control, cleanliness, and service execution .

You should be equally comfortable coaching a chef, reviewing inventory, analyzing food cost, tasting dishes, checking plating, and jumping into a busy service.

Most importantly, you should genuinely enjoy developing people and building strong kitchen teams.

Base Salary: $100,000
Bonus: Annual performance-based bonus
Benefits: Comprehensive benefits package
Schedule: Approximately 50 hours per week

This is an opportunity to take on meaningful culinary leadership responsibility with a successful, high-volume NYC restaurant group while remaining closely connected to the restaurants themselves.

You'll have direct impact across four locations—developing culinary talent, improving systems, strengthening financial performance, and ensuring guests receive the same great food and experience every time they visit.

For a strong multi-unit chef ready to take the next step in their career, this is an opportunity to lead at a broader level without losing the hands-on connection to food, people, and service.
Apply here or email us at: