Regional Executive Chef/Group Head Chef-U.S.

Hawksmoor began 20 years ago when two childhood friends set out to open a restaurant in London serving the best steak they could find, alongside great cocktails and genuinely warm hospitality. Since then, we have grown into one of the most respected restaurant groups in the UK and Ireland. Despite that growth, we remain a founder-led business, with a strong sense of who we are and how we do things. We were recently named the 2nd Best Steakhouse Group in the World for the second year running and are proud to be known not just for our food, but for the way we make people feel when they visit us.

In the US, we currently have restaurants in New York and Chicago, with Boston opening in September 2026. Each market is at a different stage of its development, from a well-established restaurant in New York, to a growing presence in Chicago, through to the launch of Boston. As the Group Head Chef for the U.S., you will report directly to the VP Operations for the U.S. and work closely with restaurant teams across all locations, as well as the global culinary team in London. You will have the opportunity to learn from a highly experienced team while influencing the Hawksmoor U.S. culinary program in the US.

This is a hybrid/remote role, requiring significant travel to on-site locations rather than being based in a single kitchen.

Leading culinary operations across multiple locations, driving standards, ensuring food quality/safety consistency, and optimizing financial performance (food/labor costs). Training, mentoring, and participating in hiring the unit-level chefs while acting as a liaison between corporate leadership and onsite teams, requiring 50-75% travel.

Key Responsibilities

·       Operational Oversight: Manage food quality, presentation, and safety (HACCP) standards across a designated region.

·       Menu & Concept Development: Work with Global Culinary Team to create, test, and implement new menus, recipes, and food concepts.

·       Culinary Leadership & Training: Coach and develop restaurant chefs and kitchen teams, including onboarding new executive chefs.

·       Financial Performance: Monitor and improve profitability by working with the culinary teams on managing food cost controls, purchasing compliance, and labor budgets.

·       Team Relations: Collaborate with management to meet guest and team member expectations.

·       New Restaurant Openings: Support staffing and training of new team members for new openings. Assist with restaurant set-up including equipment placement, systems, order guide(s) and inventory setup. 

·       Backfill Openings: Provide cover if and when needed due to turnover, vacations, etc.

·       Experience: 5 years of culinary experience, typically with several years as an Executive Chef or multi-unit manager.

·       Education: Degree or certification from an accredited culinary institute (e.g., ACF certification) preferred

·       Skills: Expert knowledge of food safety (ServSafe), strong leadership skills, and proficiency in, or ability to learn, inventory/financial software.

·       Travel: Ability to travel extensively (often 50% ), supporting restaurants across several states.