Executive Chef

Core Responsibilities: Lead all culinary pre-opening work, including menu development, recipe testing, equipment commissioning, vendor selection, kitchen layout, prep systems, opening pars and line trials. Define NOVA New York’s Fire Element Asian cuisine: live-fire cooking, charcoal, wok hei, roasting, grilling, smoking, blistering, ember techniques and layered aromatic presentation while preserving the integrity of Asian flavors and traditions. Develop a focused, profitable menu that reflects Asian culinary traditions through a modern New York lens without sacrificing clarity, speed, consistency or ingredient integrity. Create standardized recipes, yields, portion controls, plating guides, prep lists, production schedules, allergen information and station diagrams. Recruit, train, schedule, coach and evaluate the kitchen team, including sous chefs, lead line cooks, prep cooks, dish and stewarding staff. Run daily service with strong communication between kitchen and dining room; control ticket times, pacing, quality, fire safety and guest allergy procedures. Own food cost, labor productivity, waste, receiving, storage, labeling, temperature logs, inventory, purchasing and vendor relationships. Partner with the GM on menu pricing, contribution margins, special events, promotions, private dining, tastings and guest-facing fire experiences. Maintain compliance with NYC Department of Health requirements, HACCP principles, sanitation standards, workplace safety and fire-safety procedures. Inspect equipment and work areas daily; maintain preventive maintenance routines and escalate repairs before they affect safety or service. Build a respectful, accountable and learning-focused kitchen culture with clear standards for conduct, attendance, communication and professional development.

Qualifications: Ten or more years of professional culinary experience, including at least three years as Executive Chef, Chef de Cuisine, or comparable kitchen leader. Demonstrated experience opening and operating an upscale, high-volume, chef-driven restaurant in New York or a comparable market.

Required: strong professional background in Asian cuisine, including demonstrated experience with Asian flavor systems, ingredients, sauces, marinades, wok technique, grilling, roasting, steaming, braising or other regional Asian cooking methods. Experience with Japanese, Chinese, Korean, Southeast Asian or pan-Asian cuisine is highly valued. Live-fire, wok, robata, charcoal or wood-fired experience is strongly preferred. Proven ability to write and cost recipes, manage a P&L, control food and labor cost, and build scalable systems for a new restaurant. Deep understanding of proteins, seafood, produce, sauces, fermentation, smoke, spice, heat control and ingredient sourcing. Current NYC Food Protection Certificate or ability to obtain it within the required timeframe; ServSafe Manager or HACCP training preferred. Strong coaching, communication and organizational skills; culinary degree or apprenticeship preferred but equivalent experience is accepted. Must be able to work in a hot, loud and physically demanding kitchen; stand for extended periods, lift up to 50 pounds when needed, and work nights, weekends and holidays. Schedule and Employment NotesThe schedule will include opening preparation, service nights, weekends and holidays. This position is expected to be hands-on during menu testing, training, soft opening and peak service. Final compensation, bonus eligibility and benefits will be confirmed in the offer letter. NOVA is an equal opportunity employer and considers qualified applicants without regard to legally protected status. Location New York City, New York CompanyNOVA Kitchen & BarPositionExecutive Chef Reports ToOwnership / F&B Leadership StatusFull-time, exempt; hands-on culinary leadership role

Benefits: Company benefits may include health, dental, vision, paid time off, employee dining benefits and performance incentives