Head Chef and Kitchen Managers NYC

PERSONE NYC

📍
Posted May 21, 2026
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Job Overview

Position

Head Chef and Kitchen Managers NYC

Company

PERSONE NYC

Location

Work Type

On-site

Job ID

li-4416294569

Job Description

👋 Hello New Yorkers 🍂

Are you a Chef in New York City exploring new opportunities, or simply keeping an open mind about the next step in your hospitality career? We’re here to support you — genuinely.

At PERSONE NYC, we specialize in thoughtful, personalized hospitality recruitment. Whether you’re actively seeking a new role or just starting to consider your long-term path, our team is here to provide expert guidance and connect you with some of the most exciting restaurants, bars, hotels, and hospitality groups in the city.

📩 READY TO TAKE THE NEXT STEP?

We’d love to hear from you — even if you’re just starting to explore.

Send your updated resume (confidentially) to:

*hiring@personenyc.com*

📍 CURRENT BOH / Chef OPPORTUNITIES with us:

  • CORPORATE EXECUTIVE CHEF

- Large restaurant Group American Cuisine - NYC - $150/180K
  • CULINARY DIRECTOR/BOH OP DIRECTOR

- James Beard Award nominated neighborhood Group - Downtown/NYC - $150K+
  • EXECUTIVE CHEF

- Modern Italian Cuisine New Restaurant - Midtown - $110/130K
  • EXECUTIVE CHEF

- Modern Italian Cuisine Neighborhood Restaurant- Park Slope - $120/130K
  • CHEF DE CUISINE/HEAD CHEF

- Modern Busy and Established Italian Restaurant - SoHo - $105/115K
  • HEAD CHEF

- Super Busy Irish-American 2 locations Bistros - Times Square/Hell’s Kitchen - $100/120K
  • CHEF DE CUISINE

- Hip Modern Spanish-cuisine Restaurant Group - SoHo - $90/110K + Bonus
  • CHEF DE CUISINE -

Mediterranean Hip Busy Restaurant - Established Restaurant Group - Soho- $90/105K
  • KITCHEN MANAGER/HEAD CHEF

- Hip & Busy Farm-to-table Restaurant group - West Village - $80/95K
  • KITCHEN MANAGER/HEAD CHEF

- Italian/American Cuisine Busy Restaurant Group - Midtown - $80/90K
  • KITCHEN MANAGER

- Hip Modern Hotel - Bryant Park/Midtown East - $80/85K
  • KITCHEN MANAGER

- Busy Italian-American cuisine Restaurant Group - Hudson Yards - $75/85K
  • KITCHEN MANAGER

- Successful Growing QSR Healthy-Food Concept - Chelsea + FiDi - 75K
  • KITCHEN MANAGER

- Growing Hip Busy Restaurant Group - Greenpoint/Brooklyn - $75/90K
  • SOUS CHEF

- Busy Asian-cuisine HotSpot from Restaurant Group - Noho - $85K
  • SOUS CHEF

- Spanish-Cuisine Hip Restaurant Group - Midtown West - $65/80K
  • SOUS CHEF

- Hip New Hotel with multiple F&B outlets - Midtown East/Bryant Park - $70/80K
*- Filled!*
  • SOUS CHEF

- Mexican Latin cuisine Hip busy Spot - Downtown Manhattan - $80/90K
  • SOUS CHEF

-Middle Eastern cuisine Hip spot for acclaimed Restaurant Group - - Chelsea - $75/85K
  • SOUS CHEF

- Modern Busy and Established Italian Restaurant - SoHo - $75/85K
  • ASSISTANT KITCHEN MANAGER

- Busy Hip Restaurant Group - Brooklyn / Manhattan - $65/75K

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Why
PERSONE NYC?

We understand that working with a recruiter can sometimes feel impersonal — and that’s exactly why we built our agency differently.

We are proud to be New York’s only boutique hospitality recruitment firm built by hospitality professionals, for hospitality professionals. We take time to get to know each candidate and client, and we work with integrity, discretion, and real care.

We’re proud to represent some of the city’s most acclaimed and respected restaurant groups — from celebrated fine dining institutions to innovative new concepts — and we’re here to help you find the role that feels like the right fit.

📩 READY TO TAKE THE NEXT STEP?

We’d love to hear from you — even if you’re just starting to explore.

Send your updated resume (confidentially) to:

*hiring@personenyc.com*

Let’s have a thoughtful, honest conversation about where you are in your journey — and where you want to go.

⭐⭐⭐⭐⭐

Still not sure? Google us.

We invite you to read what others have said about their experience working with us — over 430 five-star reviews from professionals just like you.

PERSONE NYC

The only NYC recruitment agency that truly understands and cares about hospitality.

*https://www.personenyc.com/job-openings*

✦

Interview Prep

AI-powered insights to help you prepare

Key Skills

Required:
Preferred:

Practice Questions

💡Technical Questions (3)
  • 1.How do you approach managing food costs and inventory in a high-volume, busy kitchen without compromising on the quality of ingredients, especially in a farm-to-table concept?
  • 2.Many of our clients operate busy, established restaurants. How do you ensure consistency across hundreds of covers a night, particularly with complex cuisines like modern Italian or Spanish?
  • 3.What is your process for training and developing a BOH team to handle the demands of a hip, fast-paced NYC restaurant group?
🎯Behavioral Questions (3)
  • 1.Tell me about a time you had to turn around a struggling kitchen culture or improve staff morale during a particularly busy season.
  • 2.Describe a situation where you successfully launched a new menu or concept in an established restaurant. How did you manage the transition?
  • 3.Give me an example of a time you had a significant conflict with a front-of-house manager or owner regarding kitchen operations. How did you resolve it?
🧩Situational Questions (2)
  • 1.You are managing a busy Friday night service and your sous chef calls out sick at the last minute, leaving you significantly understaffed on the line. How do you handle the shift?
  • 2.You've just taken over as Head Chef at a high-volume Irish-American bistro and notice that the food costs are running significantly higher than industry standards. What are your first steps to address this?

Resume Keywords

Make sure these keywords appear on your resume

BOH OperationsHigh-Volume KitchenFood Cost ControlMenu DevelopmentStaff TrainingCulinary ExecutionInventory ManagementMulti-UnitNYC HospitalityFarm-to-Table

Interested in this position? Apply directly on LinkedIn.

Apply on LinkedIn →