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Head Chef
Head ChefLa Esquina - Downtown • New York, NY, US
Head Chef

Head Chef

La Esquina - Downtown • New York, NY, US
7 days ago
Job type
  • Full-time
Job description

Reporting Structure

  • Reports directly to : Owner / Director of Operations, La Esquina
  • Supervises : Line Cooks, Prep Cooks, Porters, BOH staff
  • Collaborates with : Owner, FOH Managers, HR, Commissary Kitchen Management
  • Employment Type : Full-Time
  • Compensation : Salaried
  • Exempt Status : Exempt

Job Summary

The Head Chef is responsible for overseeing daily back-of-house (BOH) operations, ensuring high standards of food quality, consistency, cleanliness, and compliance with Department of Health regulations. This role requires strong leadership to train, motivate, and supervise staff, maintain accurate inventory and cost controls, streamline kitchen operations, and support the Management Team in menu execution. The Head Chef is a hands-on leader capable of expediting, covering stations, and upholding the restaurant’s standards of excellence in service and safety.

Key Responsibilities

Operations & Compliance

  • Ensure full compliance with NYC DOH Article 81, including allergen awareness, cooling logs, temperature logs, pest control, and HACCP (if applicable).
  • Maintain DOH inspection readiness at all times; lead the team in correction of any violations.
  • Oversee any required DOH documentation : food protection certificates, choke-saver requirements, allergen training, etc.
  • Uphold NYC labor law requirements including meal breaks, minor labor rules (if applicable), and scheduling compliance.
  • Oversee safe equipment operation and coordinate repairs with approved vendors; ensure all staff follow safety protocols and report hazards immediately.
  • Ensure timely completion and storage of logs (cooling, receiving, temperature, waste logs, etc.) for audit readiness.

    • Staffing & Training

  • Hire, train, and mentor kitchen staff to ensure consistent performance and recipe reproduction.
  • Lead pre-shift meetings and communicate prep priorities and service goals.
  • Manage staff schedules in alignment with labor budgets, attendance tracking, and performance evaluations.
  • Support Management Team and HR in disciplinary actions and onboarding processes.
  • Conducts practical cooking tests, skill validations, and station training to ensure cooks can execute menu items consistently.
  • Builds a positive BOH culture focusing on teamwork, communication, and accountability.
  • Ensures compliance with NYC harassment training requirements and collaborates with HR for documentation.
  • Maintains accurate records of training, certifications, disciplinary actions, and performance improvement plans.

    • Inventory & Purchasing

  • Oversee ordering of food / beverage and supply orders for BOH / FOH; verify deliveries and report discrepancies.
  • Maintain accurate inventory counts and costing sheets; submit reports to the DOO.

    • Organize and supervise the walk-in cooler, dry storage, and BOH equipment.

  • Monitor portion control to manage food costs.
  • Conduct weekly food cost analyses, waste tracking, and yield tests to manage COGS.
  • Review vendor pricing weekly and escalate discrepancies or unexpected increases.
  • Maintain par levels and implement proactive ordering systems to prevent outages.
  • Collaborate with accounting to reconcile invoices, credits, and inventory variances.

    • Commissary Oversight

  • Coordinate with Commissary kitchen to ensure all products produced off-site meet company recipes and quality guidelines before distribution to restaurants.
  • Verify Commissary deliveries are accurate, timely, and aligned with operational needs.
  • Provide feedback to Commissary management to resolve discrepancies quickly and maintain consistency across all locations.
  • Act as the liaison between restaurant BOH teams and the Commissary to ensure smooth integration of menu items and supply chain.
  • Conduct random in-house testing of commissary items to verify quality, recipe adherence, and portioning.
  • Ensure commissary items align with NYC DOH transportation standards (temperature control, labeling, sealed containers).

    • Financial & Administrative

  • Track kitchen finances to reduce waste and maintain budgeted food and labor costs.
  • Communicate promptly and effectively via email, phone, and text.
  • Collaborate with Owner, DOO & Management Team on menu planning and updates.
  • Create weekly BOH labor forecasts in alignment with sales projections and staffing levels.
  • Provide tracking for overtime, compliance with NYC predictive scheduling laws (if applicable), and meal break adherence.
  • Lead quarterly menu engineering and food cost reviews to identify opportunities to improve profitability.
  • Maintain all recipe costing documents and update them quarterly or with any price change.
  • Actively participate in P&L reviews and drive corrective action plans for food cost, labor, and controllables.

    • Culinary Leadership

  • Uphold culinary standards and ensure dishes are executed with consistency in seasoning, texture, cooking technique, and presentation.
  • Conduct daily mise en place checks and ensure stations are properly set for success.
  • Develop seasonal menus or specials in collaboration with Ownership / DOO.
  • Train staff on plating standards, taste expectations, and culinary storytelling behind dishes.
  • Oversee menu rollouts and ensure all BOH staff receive proper training before launch.

    • Safety & Incident Management

  • Respond to and document all kitchen injuries, near misses, equipment failures, or safety hazards.
  • Submit incident reports and ensure follow-up actions are completed.
  • Ensure compliance with OSHA standards and company policies regarding first aid, PPE, and emergency procedures.
  • Coordinate fire safety procedures related to the Ansul system, hood cleaning, and gas shutdown protocols.

    • Vendor & Equipment Management

  • Maintain relationships with approved food and equipment vendors.
  • Schedule and monitor routine maintenance for kitchen equipment, refrigeration, hood systems, and fire suppression.
  • Monitor all vendor performance and escalate service failures.

    • Guest Relations & FOH Communication

  • Support FOH Managers during service, communicating key menu notes, 86s, allergy protocols, and timing expectations.
  • Visit the dining room to gather guest feedback when appropriate.

    • Qualifications

    Qualifications :

  • Minimum 5+ years of progressive kitchen leadership experience; prior role as Sous Chef or Head Chef required.
  • NYC Food Protection Certificate required.
  • Strong knowledge of NYC DOH regulations and best practices.
  • Ability to manage multi-unit or commissary-integrated operations (preferred).
  • Experience with Mexican cuisine a plus, but not required.
  • Strong communication skills and fluency in English; bilingual English / Spanish preferred.
  • Ability to lift 50 lbs and stand for extended periods.

    • Legal & Compliance Statement (NYS / NYC)

    This job description is intended to outline the general responsibilities and qualifications for the Kitchen Manager position. It is not a comprehensive listing of all duties and may be updated as business needs evolve. Employment with the company is “at-will,” meaning that either the employee or the company may terminate employment at any time, with or without cause or notice, subject to applicable law.

    The company is an Equal Opportunity Employer, committed to creating an inclusive and diverse workplace. We comply with all applicable federal, state, and local laws regarding non-discrimination, including but not limited to New York State Human Rights Law and the New York City Human Rights Law.

    Reasonable accommodations will be provided to qualified individuals with disabilities or sincerely held religious beliefs, in accordance with the Americans with Disabilities Act (ADA), NYS / NYC law, and company policy.

    Nothing in this job description restricts management’s right to assign, reassign, or modify duties at any time based on the needs of the business.

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