The ideal candidate will be someone that feels inspired to create accessible dinner, can properly navigate and manage purchasing and inventory, and can show a proven track record of managing costs as well as labor.  We are looking for a chef who will oversee daily operations, purchasing, scheduling, DOH preparedness, and development of the BOH team. This role would require 5 days a week on the line preparing food for our guests. The role would oversee the BOH team, and reports to the General Manager directly.

Please reach out if you feel you could be a fit for the role.  Previous sous chef, chef de cuisine and/or executive chef experience required, preferably with a track record of successful concept development and financial execution. An ideal candidate would have the work history to demonstrate successful long-term impact and staying power at a similar high-level position in the high-end hospitality space. 

Qualifications Necessary for the Position:

• Proven experience as a Chef or in a similar leadership role within the New York City restaurant industry, preferably fine dining establishment.
• Strong knowledge of restaurant operations, including food and beverage service, managing P&L’s, labor, purchasing, vendors and kitchen management, and guest service.
• Experience coordinating in-house events programs, including large bookings and buy-outs. 
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team. Ability to manage FOH staff in absence of GM
• Punctual and positive attitude that holds staff accountable
• Exceptional organizational and time management abilities, with the capacity to handle multiple tasks simultaneously.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• Proficiency in financial management, including budgeting, cost control, and financial analysis.
• Excellent communication skills, both verbal and written.
• Knowledge of health and safety regulations, and willingness to enforce compliance.
• Flexibility to work evenings, weekends, and holidays as needed.

Join our  collaborative, energizing team at the Oberon Group!

Experience level:

• 5 years minimum in an executive, sous, or chef de cuisine position

Restaurant type:

• Natural wine bars (Brooklyn)

Work Location: 

• In person