Job Description

Corporate Chef / Culinary Director
Full Time • Salary ($95k – $120k depending on experience)

We are seeking a highly skilled Corporate Chef / Culinary Director to oversee and elevate kitchen operations across our growing restaurant group, currently consisting of four NYC restaurants (Buenavista and Cafe Nunez), with additional locations opening in 2026.

This leader will ensure culinary consistency, operational efficiency, recipe standardization, staff development, cost control, and kitchen readiness for all current and future units. The ideal candidate is both a hands-on chef and a strategic operator.

• Maintain strict consistency in recipes, flavor profiles, plating, and portion control.

• Develop, update, and implement standard recipe books and build spec sheets.

• Conduct regular kitchen walk-throughs to ensure quality and adherence to standards.

• Train chefs and line cooks across all units.

• Create systems for onboarding, skill development, and performance evaluations.

• Build a “kitchen culture” that reflects the brand and expectations.

• Manage food cost targets, kitchen labor budget, inventory systems, and vendor relationships.

• Implement waste-reduction strategies and purchasing efficiencies.

• Oversee kitchen payroll, scheduling, and labor optimization.

• Ensure daily operational excellence across all kitchens.

• Support new restaurant openings with SOPs, recipe rollout, and training.

• Establish systems scalable for future national expansion.

• Ensure all kitchens are inspection-ready at all times.

• Maintain Health Department standards, ServSafe protocols, allergen procedures, and sanitation systems.

• Work directly with ownership and executive leadership.

• Contribute to menu development, vendor negotiations, and long-term growth planning.

• 5–10+ years of experience as Executive Chef, Corporate Chef, or Culinary Director.

• Proven multi-unit leadership experience strongly preferred.

• Expertise in modern kitchen operations, cost control, and labor management.

• Strong communication and leadership abilities.

• Experience building kitchen systems and scaling operations.

• Ability to thrive in a fast-growing, multi-concept restaurant group.

• Salary: $95,000 – $120,000 (depending on experience)

• Paid Time Off

• Performance-Based Bonuses

• Opportunity to grow with a rapidly expanding restaurant group

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