Chef de Cuisine

About the Role

Mattos Hospitality is seeking a Chef de Cuisine for a new project opening in New York City in early 2027. Joining during the pre-opening stage, the Chef de Cuisine will work closely with the culinary leadership team to bring the culinary program to life, build and develop the kitchen team, and establish the standards and daily practices that will support a successful opening. The project includes multiple food and beverage experiences and requires a chef deeply engaged in the day-to-day operation of the kitchen.

Responsibilities

• Lead the day-to-day culinary operation, ensuring consistency, organization, and quality across preparation and service.
• Work closely with the Executive Chef and culinary leadership team on menu development, tastings, recipe testing, and ongoing refinement.
• Support the pre-opening process, including kitchen organization, systems development, staffing, training, and opening preparation.
• Recruit, train, develop, and manage the BOH team, building a strong foundation of expectations and accountability.
• Establish and maintain recipes, prep standards, production systems, station organization, and quality controls.
• Lead daily kitchen operations, including prep, line checks, service execution, ordering, receiving, and inventory.
• Maintain consistent food quality, presentation, portioning, and execution across all services.
• Manage culinary labor and scheduling in line with operational needs and established financial targets.
• Monitor food cost, purchasing, inventory, waste, and product utilization, identifying opportunities for improvement.
• Maintain strong relationships with vendors and purveyors and ensure consistent standards for product quality and receiving.
• Develop Sous Chefs and other culinary leaders through ongoing training, coaching, clear expectations, and accountability.
• Maintain rigorous standards of cleanliness, food safety, sanitation, workplace safety, and DOH compliance.
• Foster a kitchen culture centered on professionalism, collaboration, curiosity, respect, and continuous development.
• Partner closely with FOH leadership to support clear communication and a cohesive experience across culinary and service.
• Maintain a strong presence during service and lead the team with composure, attention to detail, and consistency.

Qualifications

• Significant experience in a Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership role within high-quality, full-service restaurants.
• Experience supporting a restaurant opening or building a culinary operation from its early stages strongly preferred.
• Strong culinary foundation with excellent technical skills and a thoughtful approach to food and execution.
• Demonstrated ability to lead, train, and develop a high-performing kitchen team.
• Strong understanding of kitchen operations, including labor management, food cost, purchasing, inventory, and waste control.
• Highly organized with the ability to establish and maintain clear systems, standards, and accountability.
• A hands-on leader comfortable working alongside the team and maintaining a consistent presence during service.
• Calm and solutions-oriented, with sound judgment and the ability to lead effectively in a fast-paced environment.
• Collaborative in approach and able to communicate effectively across culinary and FOH teams.
• Detail-oriented with a strong commitment to consistency, quality, and the continued development of both the food and the team.

Benefits

• Medical, Dental, and Vision Insurance
• Robust Paid Time Off Policy
• Performance-Based Incentive Plan
• Paid Parental Leave
• Commuter Benefits
• Discounted Gym Membership
• Dining Discounts across Mattos Hospitality
• Employee Assistance Program

Physical Demands

The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for extended periods, bending, and moving intermittently throughout working hours.

Note: Job description is subject to change based on business necessity. Mattos Hospitality reserves the right to modify, add, or remove duties and responsibilities as business needs evolve.