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Head Chef & Menu Designer

Backstage

New York, NY

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JOB DETAILS
SALARY
$25–$30 Per Hour
SKILLS
Budgeting, Communication Skills, Cook Dishes, Cost Control, Food Presentation, Food Quality, Inventory Management, Leadership, Mentoring, Menu Development, Operations, Order Management, Plating Processes, Problem Solving Skills, Quality Control, Set Goals, Spanish Language, Systems Administration/Management, Team Player
LOCATION
New York, NY
POSTED
4 days ago

Head Chef & Menu Designer (Deli-Speakeasy Concept)

About the Role

We are a unique dual-concept destination in Midtown Manhattan: a classic New York deli in the front and an intimate, high-end speakeasy in the back. We are seeking a Head Chef to bridge these two worlds by developing and executing a menu of "upscale deli bites."

This is a working leadership role. You will be engaged in service during key shifts, leading from the line and reinforcing a consistent, high-energy environment. You will be responsible for taking humble deli staples and refining them into sophisticated small plates that fit a lounge setting. Our goal is to build on our front-of-house heritage while providing a polished culinary experience in the back.

Key Responsibilities

  • Menu Development: Design and refine a menu of upscale small bites that pay homage to our front-of-house deli (think: "Deli-Chic" snacks rather than full meals).

  • Active Leadership: Lead daily kitchen operations with consistency. Set the tone by modeling teamwork, respect, and clear communication.

  • Training & Mentorship: Train, and mentor our existing staff, helping them master new recipes and elevated plating techniques.

  • Quality Control: Maintain high standards for food quality, presentation, and consistency across every shift.

  • Spanish-Language Management: Use fluent Spanish to lead and coordinate with the BOH team effectively.

  • Operations: Manage inventory, ordering, to control costs and reduce waste.

  • Compliance: Keep the kitchen safe, clean, and 100% compliant with NYC health codes.

  • Problem-Solving: Stay calm and effective during high-volume Midtown service.

What We re Looking For

  • Experience: A strong, grounded leader with prior Sous Chef or Lead Line experience in NYC.

  • Creative Eye: Someone who understands how to elevate "simple" ingredients without needing a massive fine-dining budget.

  • Systems-Minded: Pride in maintaining standards, improving prep systems, and managing food/labor costs.

  • Collaborative Mindset: Ability to work closely with the bar team and ownership to ensure the food and drink programs are cohesive.

Compensation & Benefits

  • Pay: $25.00 - $30.00 per hour + Overtime.

  • Bonus incentives for menu completion.

  • Growth: Opportunity to put your signature on a new menu concept in a prime location.

  • Environment: A stable, long-term opportunity with active ownership support.

  • PTO


About the Company

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Backstage