RESTAURANT CHEF (BRONXVILLE)

A thriving full-service restaurant is seeking a Restaurant Chef to lead its culinary operations. This is a hands-on leadership role ideal for a passionate, team-oriented professional with strong culinary skills and experience in high-volume, scratch kitchen environments. The Restaurant Chef will oversee all back-of-house (BOH) operations, drive menu innovation, uphold food quality standards, and foster a culture of collaboration, accountability, and hospitality excellence. This is a fantastic opportunity for a driven culinary professional to take ownership of a dynamic kitchen, shape the guest experience through innovative cuisine, and grow within a supportive restaurant group. Responsibilities: • Oversee all BOH operations - food preparation, line execution, sanitation, and safety compliance • Lead, inspire, and manage the kitchen team • Ensure consistent execution of recipes, presentation, and food quality standards • Interview, train, coach and provide ongoing coaching and performance reviews • Manage kitchen labor, food cost, inventory, and minimize waste • Maintain compliance with health department regulations • Support private dining and catered event execution with precision and creativity • Collaborate with FOH leadership to align service, pacing, and guest satisfaction • Utilize kitchen management software and tools for scheduling, inventory, and reporting Qualifications: • 5 years of experience as a Chef in a full-service, scratch kitchen • Experience in a restaurant with $2 MM or higher annual income (i.e. medium-size restaurant or larger) • Solid understanding of kitchen financials, food/labor cost control, and budgeting • Experience managing BOH operations for private events and large parties • Tech-savvy with familiarity in kitchen software platforms and scheduling tools • Must be flexible and available to work nights, weekends, and holidays Equal Opportunity Employer