About This Position
opening a 72-seat, high-end steakhouse in Tribeca with a strong raw bar and subtle Mediterranean influence. This is not a typical chef role — this is a partner-level position with vested equity. You’ll have a real voice in building the restaurant from the ground up and share directly in its success. The Opportunity - 72-seat restaurant + bar + private dining + second-floor event space - Anchored by a serious steak program (prime rib focus) - High-level raw bar + seafood program - Elevated but classic New York steakhouse with refined execution - Built for long-term success, not a flip or franchise What You’ll Do You will own the kitchen end-to-end: Leadership & Team Building - Hire, train, and lead the full BOH team - Build a strong culture and develop talent internally - Be present during prime service (5 nights/week) Culinary Execution - Lead the full menu: steak program, raw bar, bread, desserts - Oversee presentation + tableside elements - Create late-night bar menu + private dining menus - Manage all vendor and purveyor relationships Financial Ownership - Own food cost, labor cost, and inventory - Participate in P&L and pricing strategy - Run an efficient, disciplined kitchen operation Operations - Maintain DOH A-grade standards - Collaborate closely with FOH for seamless service - Lead kitchen buildout, systems, and SOPs pre-opening Why This Role is Different This is not a hired position — it’s a partnership. You’ll help define the identity of the restaurant from day one, with real ownership and long-term upside.
Requirements
- - 3–5+ years as Executive Chef or CDC at a comparable level
- - Strong experience with steak & protein programs (dry-aging, butchery)
- - Proven experience running a high-level raw bar
- - Opened at least one restaurant from scratch
- - Strong understanding of P&L, food cost, and labor management
- - Builder of teams with low turnover and strong culture
- - Based in NYC or ready to relocate immediately
- What Sets You Apart
- - Clear culinary point of view (not trend-driven)
- - Strong purveyor relationships
- - Collaborative mindset with ownership
- - Deep understanding of full guest experience (not just food)
- - Long-term operator mentality