Chef

The Eighth Cocktail Bar, a new Opus Hospitality concept in Chelsea, is seeking a Head Chef who blends technical mastery with uninhibited creativity in an environment built for invention, featuring a brand-new kitchen, fully funded R&D, and a young hospitality group eager to grow alongside the right culinary artist.

The ideal chef moves fluidly between precision and imagination, collaborating in tandem with our Head Bartender to create a true cocktail-food synergy. If you’ve ever envisioned a dish as a terrarium, a memory, a story, or an experiment - this is the place for it. We’re looking for someone who treats the plate as both craft and canvas, energized by pushing boundaries while grounding every idea in flawless technique. Avant-garde is welcome here.

Experience & Qualifications:

• Minimum of 5 years working in a fast-paced, full-service restaurant.
• Proficient in butchering, charcuterie and saucier positions. Advanced meat, fish and vegetable cooking skills.
• Comfortable expediting services for 200 dinner covers.
• A mastery of all kitchen positions.
• Must enjoy mentoring and teaching all experience levels of staff.
• 2 years of experience as a Sous Chef or other kitchen leadership position.
• Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.
• Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the General Manager.
• Must be able to frequently lift items weighing up to 50 pounds.
• Hold a DOH food safety manager license.

Responsibilities & Duties:

• Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation.
• Communicate professionally and confidently with guests, employees, vendors, and leadership.
• Adhere to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily basis.
• Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.
• Uphold defined standards for food quality and hold vendors accountable for all product received, alerting the team of any and all vendor issues.
• Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the recipes up to date.
• Provide consistent coaching and support for all hourly employees, and possess the ability to step into any BOH hourly position.
• Oversee and assist in the guidance and training of the porter and dish staff, ensuring proper staffing levels and maintaining the highest level of cleanliness and organization.

What We're Offering:

• Fully funded culinary R&D where your imagination sets the limit.
• A brand-new kitchen built for experimentation.
• A collaborative, bartender-chef creative ecosystem.
• A younger hospitality group with room to grow, evolve, and carve out your legacy from day one.

Benefits:
We offer a full suite of benefits, including medical, dental, vision, disability, life insurance, dining discounts and rewards, and vested paid time off.

Opus Hospitality considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Opus Hospitality is an equal opportunity employer.

Salary : $90,000 - $100,000