Head Chef farm to table hip Restaurant Soho

Compensation: $120,000–$140,000 10% Annual Bonus
Reports to: Culinary Director

Join one of SoHo’s most exciting and ingredient-driven farm-to-table restaurants as Head Chef / Chef de Cuisine— a concept that celebrates seasonality, local producers, and the artistry of honest cooking.

This restaurant is part of a renowned New York hospitality group known for its craftsmanship, sustainability, and respect for both food and people. The culinary philosophy is simple yet refined: showcase the beauty of the ingredients through thoughtful technique and authentic hospitality.

As Head Chef, you’ll have the opportunity to lead a talented kitchen team, collaborate with a visionary Culinary Director, and help shape menus that evolve with the seasons — all while driving excellence in operations, cost management, and team development.

This is a hands-on, leadership-driven position that combines creativity with operational precision. The ideal candidate brings a deep respect for local sourcing, a sharp business mindset, and a calm, inspiring presence in the kitchen.

You’ll oversee all culinary operations and maintain the highest standards of food quality, consistency, and hospitality. While menu direction comes in collaboration with the Culinary Director, there is room for creative expression based on building trust and alignment with the broader culinary vision of the group.

• Oversee all Back of House operations, including daily prep, service, inventory, and kitchen organization.

• Manage P&L, food and labor costs, ensuring financial targets are met.

• Lead, train, and motivate a strong team that shares a passion for excellence and hospitality.

• Collaborate with the Culinary Director on menu development, R&D, and sourcing from local farms and purveyors.

• Maintain exceptional standards of cleanliness, safety, and health compliance (NYC DOH).

• Partner with the General Manager to align the culinary and front-of-house teams, ensuring a seamless guest experience.

• Foster a positive kitchen culture focused on communication, consistency, and care.

• 5 years of experience as Chef de Cuisine, Head Chef, or Executive Sous Chef in a farm-to-table or ingredient-focused restaurant.

• Deep knowledge of seasonal cooking and sustainable sourcing.

• Proven ability to manage financial performance, inventory, and team leadership.

• Collaborative mindset with the ability to balance creativity and structure.

• Excellent communication and organizational skills.

• Calm under pressure, solutions-oriented, and passionate about food and people.

This is a rare opportunity to join a vibrant, growing hospitality group that celebrates craft, seasonality, and collaboration. You’ll have the support of an experienced Culinary Director while enjoying the autonomy to lead your own kitchen and inspire your team every day.

If you’re ready to bring your creativity, leadership, and love of ingredients to one of NYC’s most inspiring culinary teams — we’d love to meet you.