Job Description

Job Title: Chef de Cuisine
Location: Bowery, New York, NY (inside the New Museum)
Reports To: Executive Chef (Julia Sherman)
Direct Reports: Executive Sous Chef(s), Sous Chefs, and key hourly culinary leads

We’re opening a new, design-forward restaurant inside the New Museum on the Bowery—rooted in sustainability, seasonal cooking, and a vibrant wine program. Under the creative leadership of Executive Chef Julia Sherman, we’re building a dynamic team that cares deeply about craft, hospitality, and collaboration with the museum’s cultural community. The restaurant provides a unique opportunity to work at the intersection of art and culinary – collaborating with artists, creating late night bar menus, and hosting brand events. This will be the first and only restaurant designed by OMA.

We are looking for a collaborative, creative, and disciplined person to recruit, train, and lead a talented and hard-working team as our Chef de Cuisine.

• Lead day-to-day kitchen operations, Lead the BOH team and manage BOH scheduling
• Uphold rigorous standards for flavor, consistency, plating, and pace; ensure every plate reflects the restaurant’s creative direction.
• Partner closely with Executive Chef Julia Sherman on menu development, tasting, and iteration.
• Recruit and train a diverse back-of-house team; create clear prep guides, station charts, and SOPs.
• Give timely, actionable feedback; develop both hourly and management staff for growth
• Establish production schedules, pars, and inventory systems 
• Implement recipe costing, prep lists, waste logs, and ordering protocols; maintain accurate digital documentation.
• Set the standard for NYC DOH compliance and safe work habits; prepare and lead the team through inspections.
• Ensure organization, sanitation, and maintenance across all BOH areas.
• Manage labor to business needs while hitting labor targets; build schedules and approve payroll.
• Track and report weekly prime costs 
• Communicate clearly with FOH leadership, events, and museum partners; keep everyone aligned on menus, 86s, timing, and special programming.

• 3+ years of BOH leadership (Sous, Exec Sous, or CDC) 
• Proven success training teams and running high-quality, consistent services.
• Strong command of recipe development, costing, ordering, inventory, and scheduling.
• Demonstrated ability to positively impact prime costs without compromising standards.
• Current Food Protection Certificate (NYC DOH) 
• Exceptional attention to detail; calm under pressure; proactive communicator.
• A genuine talent scout who enjoys mentoring—because we’re in the people business.

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