Executive Chef

THE ROLE

You own the day-to-day kitchen. You run the line, lead the BOH team, hold the standard on every plate, and make sure the pizza that leaves the oven is exactly as good on ticket 300 as it was on ticket 1. You partner directly with our Founding Chef on developing and refining the food, and you report to the General Manager. Your job is the food, the team, and the systems that hold both together.

WHAT YOU WILL DO

• Partner with our Founding Chef on developing and refining every recipe

• Lead, schedule, train, and develop the entire back-of-house team

• Run the line during peak service and hold the pass to a consistent standard

• Own ordering, receiving, and vendor relationships across all kitchen products

• Manage food cost and hit budget through portioning, waste control, and inventory discipline

• Own kitchen sanitation, health code compliance, and food safety at all times

• Run the dough and pizza program to an authentic NY-style standard

• Coordinate dinner service and the late-night slice window as two clean workflows

• Keep the kitchen organized, clean, and inspection-ready every day

WHAT YOU BRING

• Volume experience: you have run or been the number two in a high-volume scratch kitchen with a large BOH team

• The cuisine: hands-on experience with authentic NY-style pizza and Italian food. You know the dough, the bake, the sauce, and the classic pizza and pasta preparations cold

• Bilingual: fluent in English and Spanish, able to lead and train a bilingual team

• Ordering and vendors: proven experience placing orders, working with vendors, and maintaining a food budget

• Systems: comfortable with a modern POS and inventory or accounting software (Toast and R365 a plus)

• Standards: you believe consistency is the product and you hold a line without drama

• Dialed and organized: you run a tight, clean, systemized kitchen. Prep lists, par levels, labeled stations, and a spotless line are how you work, not something you have to be told to do

COMPENSATION

• Base salary $75,000 to $90,000, depending on experience

• Annual performance bonus up to $10,000, tied to food cost, quality, and health inspection results

• Health insurance, paid time off, and paid vacation

• Ground-floor role at a concept with elite branding and a real budget behind it

To apply, send your resume, your salary expectations, and a short note about the best kitchen you have run