Chef de Cuisine CDC Spanish Rest Group

? SoHo, New York City
? Full-Time | BOH Leadership
? $80,000–$100,000 base + bonus opportunity + competitive benefits

We are a successful, well-established NYC restaurant group with a strong reputation for Spanish cuisine, polished service, and consistent execution. Our SoHo location is a high-volume, casual fine dining restaurant that blends approachability with elevated standards—requiring discipline, leadership, and operational excellence in the kitchen.

This is an outstanding opportunity for a process-driven culinary leader who thrives in structured environments, values consistency over experimentation, and takes pride in running a tight, high-performing BOH operation.

The Chef de Cuisine (CDC) is the senior on-site culinary leader responsible for day-to-day kitchen execution, team leadership, and operational excellence. This role focuses on execution, people management, and systems, rather than menu development.

All menu decisions, changes, and creative direction are handled at the Corporate Chef / Home Office level. The CDC's role is to ensure that every dish is executed perfectly, consistently, and at scale—every service, every day.

You will work closely with the Corporate Culinary team while leading a strong on-site BOH team in a high-volume, SOP-driven environment.

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  Reports to: Corporate Culinary Leadership

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  Direct Reports:

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    2 Sous Chefs

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  Hourly BOH Team:

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    15–20 team members including line cooks, prep cooks, and dishwashers

This role requires a leader who is present, hands-on, and respected on the floor.

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  Oversee all daily BOH operations, ensuring consistent execution of a standardized Spanish menu.

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  Maintain excellence in food quality, presentation, timing, and portioning.

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  Enforce all SOPs, recipes, and production standards set by Corporate Culinary.

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  Lead services in a high-volume environment while maintaining calm, control, and consistency.

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  Ensure all health, safety, sanitation, and DOH standards are upheld at all times.

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  Lead, coach, and develop the Sous Chefs and BOH team.

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  Ensure proper scheduling, coverage, and labor management.

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  Foster a culture of accountability, professionalism, and respect.

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  Support training, onboarding, and performance management across the BOH.

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  Execute and enforce established systems for:

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    Prep and production

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    Inventory and ordering

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    Food cost and waste control

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    Station setup and breakdown

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  Partner with management to monitor labor, productivity, and efficiencies.

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  Maintain clean, organized, and efficient kitchen operations.

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  Serve as the on-site culinary liaison between the restaurant and Corporate Chef.

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  Communicate clearly and proactively with FOH leadership and management.

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  Execute corporate initiatives, rollouts, and operational updates seamlessly.

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  Proven experience as a Chef de Cuisine or Senior Sous Chef in a high-volume, structured restaurant group

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  Background in corporate or multi-unit concepts with strong SOPs and processes

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  Experience in casual fine dining or higher (not overly casual or fast-casual concepts)

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  Strong people leader who enjoys mentoring and building stable teams

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  Operationally focused, organized, and disciplined

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  Comfortable executing a set menu with no unit-level creative input

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  Calm under pressure and confident leading busy services

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  Open availability required

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  5 days per week

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  Approx. 50 hours per week

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  Presence during peak services is essential

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  Base Salary: $80,000–$100,000 (commensurate with experience)

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  Bonus Opportunity

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  Competitive Benefits Package including healthcare and additional perks

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  Growth opportunities within a respected, expanding restaurant group

This is a true operator's role—perfect for a chef who values leadership, systems, and execution over creativity. You'll be trusted to run a complex, high-volume kitchen with strong corporate support, clear expectations, and room for long-term growth.

Apply here or email us at:

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