Chef de Cuisine

About the Concept

A new 30-seat fine dining restaurant in Manhattan’s West Village is seeking a Head Chef to lead its culinary program. The restaurant’s philosophy centers on sustainability, zero-waste practices, and a deep respect for seasonal ingredients . This is an opportunity to join a small, passionate team redefining modern hospitality through thoughtful sourcing and design-driven dining experiences.

The Role

The Head Chef will be the creative and operational lead of the kitchen — designing and executing tasting menus that reflect the restaurant’s values and working closely with growers, producers, and foragers. The role requires both artistic vision and strong leadership, ensuring the seamless alignment of concept, team, and guest experience.

Key Responsibilities

Develop and execute tasting menus aligned with seasonal and zero-waste principles

Oversee daily kitchen operations, prep, service, and purchasing

Collaborate with the restaurant’s partner farm on harvest planning and ingredient development

Maintain excellence in culinary technique, presentation, and consistency

Recruit, train, and mentor a small, high-performing team

Uphold all DOH, sustainability, and safety standards

Work closely with ownership to guide the restaurant’s long-term creative direction

Qualifications

6+ years of fine dining experience, with at least 2 years in a leadership or chef de cuisine position

Strong understanding of sustainable, farm-driven, and regenerative sourcing practices

Deep creative sensibility paired with organizational discipline

Excellent leadership and communication skills

Commitment to building a new standard for sustainability and hospitality in fine dining

What We Offer

Competitive salary and benefits (medical, dental, vision)

Creative partnership with a vertically integrated hospitality and agriculture model

A chance to build a program from the ground up within a mission-driven, design-forward environment

Potential for equity participation for the right candidate