About this position
We are a new restaurant and cocktail bar opening in New York City's Lower East Side, is looking for a Senior Bar Chef to oversee the daily kitchen operations, our downstairs cocktail bar.
Our menu is developed by internationally acclaimed chefs Zaiyu Hasegawa of Den and Hiroyasu Kawate of Florilège, both recognized by the Michelin Guide and The World's 50 Best Restaurants.
This is an execution-focused role, not a menu development position. The Senior Bar Chef will be responsible for faithfully reproducing their recipes and culinary concepts while maintaining exceptional quality and consistency.
This is a unique opportunity to work closely with two world-renowned chefs, learn their techniques and philosophies, and serve as their key culinary partner in New York. Opportunities for training in Japan may also be available based on performance.
The Senior Bar Chef will be responsible for managing daily prep, ordering, inventory, maintaining kitchen standards, and executing dinner service each night. This position will work closely with our Japanese culinary team and report directly to the Chef de Cuisine overseeing the restaurant upstairs.
We are looking for someone who is organized, hands-on, and comfortable taking ownership of a small kitchen. The ideal candidate has a strong fine dining background, excellent attention to detail, and the ability to lead a team while maintaining consistency throughout service.
Responsibilities include:
Oversee daily kitchen operations and execute nightly dinner service.
Maintain the quality, presentation, and consistency of all menu items.
Manage food ordering, inventory, and vendor relationships.
Ensure proper food storage, sanitation, and kitchen cleanliness.
Oversee daily prep and maintain kitchen organization.
Manage food costs, minimize waste, and maintain proper inventory levels.
Train and supervise kitchen staff to ensure consistent execution.
Work closely with the Chef de Cuisine and Japanese culinary team to maintain the integrity of the menu.
Qualifications:
Minimum 4 years of professional kitchen experience, preferably in fine dining.
Previous experience in a Sous Chef or supervisory position preferred.
Strong organizational and leadership skills.
Experience with ordering, inventory management, and food cost control.
Excellent understanding of food safety and NYC Department of Health standards.
Ability to work independently and maintain high standards in a fast-paced environment.
Experience with Japanese cuisine is a plus, but not required.
More detail about Undisclosed, please visit https://culinaryagents.com/entities/1074546-Undisclosed
Location
New York .
The source lists New York but does not specify a city. Check the original listing for the work location and any remote-work conditions.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3156023205.