Chef de Cuisine

Executive Chef – Opening Leadership Role
SK Hospitality Group | Yamasaki Restaurant

Location: Financial District, New York City
Opening Target: April 2026

SK Hospitality Group is seeking an experienced Chef De Cuisine to lead the opening and ongoing culinary operations of a 15,000 square foot, two-concept dining destination located in the heart of the Financial District, just steps from the New York Stock Exchange.

The space will feature two distinct dining experiences:

• Upper Level: A high-end Japanese / Asian fusion fine dining restaurant
• Lower Level: An upscale–casual Latin fusion concept

This is a key leadership role responsible for menu creation, kitchen development, operational structure, and culinary team leadership as we prepare for our April 2026 opening. We are seeking a chef with strong NYC restaurant experience who thrives in opening environments and has a passion for building concepts from the ground up.

Benefits

SK Hospitality Group offers competitive benefits for full-time team members, including:

• Medical, Dental, and Vision Coverage

• 401(k) Retirement Program with Employer Match

• Life and Disability Insurance Plans

• Ancillary Insurance Plans

• Employee Assistance Program

• Fertility & Family Forming Support and Resources

• Pet Insurance

• Employee Discounts

Position Overview

The Executive Chef will lead all Back of House (BOH) operations and work closely with the General Manager to ensure successful daily operations, exceptional food quality, and an outstanding guest experience.

This role requires a leader who can create menus, build a kitchen team, manage financial performance, and oversee high-volume service operations while maintaining the highest culinary and hospitality standards.

Essential Responsibilities

• Create and develop menus for both restaurant concepts , including seasonal updates and specials

• Lead daily BOH operations , ensuring efficiency, quality, and consistency

• Ensure that all guest needs are accommodated through seamless kitchen execution

• Maintain cleanliness and organization throughout BOH and kitchen operations

• Lead the hiring, training, and development of BOH team members

• Manage kitchen scheduling and support team growth and development

• Conduct BOH performance evaluations

• Oversee safety, recipe accuracy, food quality, and financial performance of the kitchen

• Supervise execution of regular service, catering, take-out, delivery, and private events

• Manage operational systems including inventory, purchasing, and payroll

• Work with the General Manager to maintain monthly Profit & Loss performance standards

• Ensure compliance with Department of Health regulations and company sanitation standards

• Ensure compliance with all federal, state, and local regulations

• Coach and mentor kitchen staff through clear expectations and leadership

• Maintain all kitchen equipment and mechanical systems in working order

• Ensure team members adhere to BOH standards and procedures

• Maintain detailed knowledge of all menus and recipes

• Develop new recipes and menu items to support concept growth

• Ensure efficient kitchen communication and expediting standards during service

• Attend and lead training sessions, departmental meetings, and daily pre-shift meetings

• Maintain a positive and professional leadership presence

Qualifications

• Minimum 5 years experience as an Executive Chef or Senior Sous Chef in a high-volume kitchen environment

• Strong experience developing menus and launching culinary concepts

• Experience opening restaurants or new concepts preferred

• Proven leadership skills with the ability to build and develop strong kitchen teams

• Strong financial knowledge including P&L management, labor modeling, and food cost control

• Excellent organizational and problem-solving skills

• Strong communication and leadership abilities

• Proficiency with POS systems, kitchen technology, and operational software

Work Environment & Physical Requirements

• Ability to work in a fast-paced, high-volume hospitality environment

• Must be able to stand, walk, bend, and kneel for extended periods

• Ability to lift and move up to 40 lbs

• Ability to work evenings, weekends, holidays, and extended hours when required

• Work environment may include restaurant, bar, lounge, and nightlife settings with varying levels of noise and crowd volume

• Maintain a professional and well-groomed appearance according to company standards

• Must be able to operate effectively within a team and communicate professionally with staff, management, and guests

• Ability to handle confidential information and operate in a busy, high-pressure environment

Join SK Hospitality Group and play a key role in launching an exciting new culinary destination in New York City.