Executive Chef

About this position

EXECUTIVE CHEF

NEW RESTAURANT OPENING | YONKERS WATERFRONT, NY

New American & European-Inspired Café • Restaurant • Bar

JUST 25–30 MINUTES BY TRAIN FROM GRAND CENTRAL TERMINAL!

Location: Yonkers Waterfront District, Yonkers, NY
Transportation: Conveniently located near the Yonkers Metro-North train station
Compensation: Competitive Salary Based on Experience & Qualifications
Schedule: Full-Time | 5 Days Per Week | Approximately 50 Hours
Availability: Nights & Weekends Required

THE OPPORTUNITY

An exciting opportunity to build, lead, and shape a brand-new culinary destination on the Yonkers waterfront.

We are seeking an experienced, passionate, and hands-on Executive Chef to lead the opening and ongoing culinary operations of an exciting new café, restaurant, and bar in the rapidly developing Yonkers Waterfront District.

This is more than an opportunity to manage an existing kitchen. We are looking for a culinary leader who wants to build something from the ground up, establish a strong kitchen culture, develop a talented team, and create a memorable dining experience.

The Executive Chef will play an instrumental role in developing the menu, establishing operational systems, creating signature dishes, and shaping the culinary identity of a restaurant we envision becoming a neighborhood institution and an instant classic.

For the right candidate, this position offers meaningful creative involvement, direct collaboration with ownership and senior leadership, and significant opportunities for long-term professional growth.

We are looking for a chef who takes pride in their craft, understands the business behind the food, leads by example, and is excited about building something special.

Located in the heart of the growing Yonkers Waterfront District, our newest concept brings together the best elements of a European-inspired café, neighborhood coffee shop, casual restaurant, and full-service cocktail bar under one roof.

The restaurant will offer a dynamic dining experience throughout the day, transitioning seamlessly from morning coffee and breakfast to brunch, lunch, dinner, cocktails, weekend dining, and private events.

Our culinary direction will feature a globally influenced New American menu with European inspiration, combining approachable classics, comfort food, seasonal ingredients, creative specials, and thoughtful presentations.

Our vision is to create a welcoming destination where exceptional food, hospitality, and atmosphere come together.

This restaurant represents an exciting opportunity to establish a distinctive culinary identity and become a lasting part of the Yonkers waterfront dining community.

THE POSITION

The Executive Chef will have full responsibility for the restaurant’s culinary operations, working directly with ownership and senior operations leadership to ensure exceptional food quality, operational efficiency, and financial performance.

This is a hands-on culinary leadership position, not an administrative-only role.

The ideal candidate must be an exceptional cook who is comfortable working the line, executing dishes during high-volume services, training alongside the team, and setting the standard for the entire kitchen.

We are looking for a chef who can balance culinary creativity with operational discipline, strong leadership, and financial accountability.

The position requires approximately 50 hours per week across five working days, including mandatory night and weekend availability.

KEY RESPONSIBILITIES

Culinary Leadership & Menu Development

• Lead all back-of-house operations across breakfast, brunch, lunch, dinner, and weekend service.

• Develop, refine, and execute a globally inspired New American and European-influenced menu.

• Create seasonal dishes, signature items, brunch offerings, weekend specials, and innovative menu features.

• Maintain exceptional standards for food quality, consistency, presentation, and execution.
• Establish standardized recipes, portion specifications, preparation procedures, and kitchen operating standards.
• Work directly with ownership on menu development, pricing, promotions, catering, and special events.

Kitchen Operations & Financial Management

• Take full ownership of kitchen operations, organization, efficiency, and performance.
• Manage food costs, purchasing, inventory, waste, and portion control.
• Control back-of-house labor expenses while maintaining appropriate staffing levels.
• Oversee ordering, receiving, storage, par levels, and vendor relationships.
• Conduct regular inventories and maintain accurate food-cost reporting.
• Develop systems that support profitability, consistency, and operational efficiency.
• Maintain a clean, organized, professional, and productive kitchen.

• Ensure compliance with all health department regulations, sanitation requirements, food-safety procedures, and established operating standards.

Team Development & Leadership

• Recruit, train, schedule, develop, and lead the entire culinary team.
• Establish clear expectations, responsibilities, and accountability throughout the kitchen.
• Lead by example through active participation in daily preparation and service.
• Coach and mentor cooks, prep staff, dishwashers, and other kitchen personnel.
• Foster a culture of professionalism, teamwork, urgency, consistency, and respect.
• Maintain strong communication with front-of-house management, ownership, and operations leadership.

NEW RESTAURANT OPENING & LAUNCH EXPERIENCE

Previous experience successfully opening and launching a new restaurant is strongly preferred.

Opening a restaurant requires a unique combination of organization, culinary expertise, leadership, adaptability, and attention to detail.

We are seeking a chef who understands the challenges and opportunities of establishing an entirely new kitchen operation and who can confidently guide the culinary team from pre-opening preparations through a successful launch and beyond.

• Building and organizing kitchen operations from the ground up.
• Developing, testing, refining, and costing opening menus.
• Creating standardized recipe books, prep lists, par sheets, and production procedures.
• Assisting with kitchen layout, equipment placement, organization, and operational workflow.
• Establishing vendor relationships, purchasing procedures, and ordering systems.
• Developing opening inventory requirements and food-cost controls.
• Recruiting, hiring, and building a complete back-of-house team.
• Training cooks, prep personnel, dishwashers, and other kitchen staff before opening.
• Organizing menu tastings, training services, and opening rehearsals.
• Establishing sanitation, food-safety, and kitchen operating procedures.
• Working directly with ownership and management throughout pre-opening, soft opening, grand opening, and operational stabilization.
• Remaining hands-on, flexible, and solution-oriented as the restaurant develops during its initial months.

We want a chef who knows how to transform an empty kitchen into a disciplined, organized, financially responsible, and high-performing culinary operation.

REQUIREMENTS & QUALIFICATIONS

Serious, experienced, and qualified candidates only.

Candidates must have a minimum of 3 years of experience as an Executive Chef or in a comparable senior culinary leadership position within a high-quality, high-volume restaurant environment.

THE IDEAL CANDIDATE WILL HAVE:

• A minimum of 3 years of proven Executive Chef or comparable senior culinary leadership experience.

• Previous experience opening and launching a new restaurant, strongly preferred.
• Exceptional cooking skills and a genuine passion for food and hospitality.
• Strong knowledge of New American cuisine, European-inspired cooking, and contemporary restaurant trends.
• Demonstrated success managing food costs, inventory, purchasing, and kitchen labor.
• A thorough understanding of recipe costing, menu engineering, portion control, and profitability.
• The creativity and technical ability to develop menus, signature dishes, and compelling seasonal specials.
• Experience recruiting, training, coaching, and retaining successful culinary teams.
• Strong organizational skills, attention to detail, and financial awareness.
• The ability to maintain exceptional standards during demanding, high-volume services.
• A willingness to work hands-on in the kitchen and lead from the front.
• The confidence and ability to take complete ownership of culinary operations and kitchen performance.
• Excellent communication, leadership, decision-making, and problem-solving skills.
• A professional, dependable, accountable, and team-oriented approach.
• Flexibility and adaptability in a new restaurant environment.
• Availability to work nights and weekends without exception.
• The commitment to work a five-day, approximately 50-hour schedule.

We are seeking a true culinary leader who understands that being an Executive Chef means taking responsibility for the food, the people, the systems, and the financial success of the kitchen.

COMPENSATION & SCHEDULE

Compensation: Competitive salary based on experience, qualifications, and demonstrated leadership ability.

Schedule: Full-Time | Five Working Days Per Week | Approximately 50 Hours Weekly

Availability: Nights and weekends are mandatory.

Scheduling will be determined by operational needs, with an emphasis on leadership presence during key service periods.

We are seeking a dedicated culinary professional who understands the responsibility, commitment, and attention to detail required to successfully open and operate a new restaurant.

POSITION AT A GLANCE

Position: Executive Chef

Location: Yonkers Waterfront District, Yonkers, New York

Transportation: Convenient Metro-North access, approximately 25–30 minutes from Grand Central Terminal

Concept: New American & European-Inspired Café • Coffee Shop • Restaurant • Cocktail Bar

Service: Breakfast • Brunch • Lunch • Dinner • Weekend Dining • Cocktails • Catering & Private Events

Experience: Minimum 3 Years as Executive Chef or Comparable Senior Culinary Leader

Restaurant Opening Experience: Strongly Preferred

Schedule: 5 Days Per Week | Approximately 50 Hours

Availability: Nights & Weekends Mandatory

Compensation: Competitive Salary Based on Experience & Qualifications

JOIN OUR TEAM

We are looking for more than someone to run a kitchen.

We are looking for a chef who wants to build a restaurant, establish a culinary identity, develop a great team, and take pride in creating something that will become a lasting part of the Yonkers waterfront dining community.

If you are an experienced, hands-on Executive Chef with the leadership, creativity, discipline, and ambition to help launch an exciting new restaurant, we encourage you to apply.

This is an opportunity to play a defining role in bringing a new restaurant concept to life, working directly with ownership and helping establish a successful culinary operation from day one.

Serious and qualified candidates only.

Location and commute

Yonkers, NY .

Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3150033038.