Executive Chef

About Us
Wallace is a brand new neighborhood wine bar joining the community along Vanderbilt Avenue in Prospect Heights, just walking distance from Prospect Park. Our goal is to democratize wine with an extensive wines by the glass program that allows guests the ability to try and explore new wines within our approachable and affordable list. Our food program will reflect this philosophy also, showcasing a curated menu of thoughtful dishes designed to compliment and partner up with a few glasses, a cocktail or bottle of wine. No fuss, just good wine and tasty food.

With a collective 25+ years experience in the hospitality industry we know the value of a collaborative, team based work environment. Wallace is about creating a community space that brings people together and that starts with our team. This is an opportunity for someone to help create a food program and kitchen from the ground up, to lead, forge ownership of a menu and help establish a new business from its roots.

Who We’re Searching For

We’re looking for someone who can lead and manage a small kitchen staff with pride and professionalism. Experience is essential but this is also an opportunity for someone to step into a larger leadership role and demonstrate their culinary skill-set and creative prowess. Our kitchen is small and the operations limited. We’re seeking a candidate who is resourceful and ambitious, not just in menu design, but in execution. Our food menu is European inspired with raw bar elements and a playful nod to British cuisine, paying tribute to one of the owner’s nationalities. The ideal applicant must be responsible, punctual and collaborate without ego.

Our Executive Chief will run day-to-day kitchen operations, manage BOH staff and work closely with ownership to ensure the highest standard of our food program. This includes:

• Creating and developing an evolving small-plates menu
• Overseeing food prep and executing daily service
• Managing weekly orders and maintaining vendor and supplier relationships
• Control food costs and meet budgets
• Inventory management and waste minimization
• Assist in the hiring and training of a small kitchen team (2 line cooks)
• Manage and be responsible for kitchen staff schedules
• Demonstrate clear & calm communication between kitchen and FOH staff
• Maintain food quality, execution of dishes and cleanliness standards
• Ensure full compliance with NYC DOH requirements and food safety protocols
• Be able and willing to work all stations as needed
• Collaborate with ownership on food programming, daily service and private events

Necessary Requirements:

• Ideally a minimum of two years in a senior or leadership role in a professional kitchen
• NYC Food Handler’s License
• Have an invested interest in menu creation and development
• Strong recipe curation and organization skills
• Ingredient knowledge and allergen awareness
• Strong oyster shucking and raw bar preparation experience
• Experience training new hires and mentoring staff
• Must have experience ordering and managing inventory and food waste
• Basic ability to use email/google sheets/excel or similar
• A good work ethic, positive demeanor and must be punctual
• A collaborative partner with strong communication skills
• Flexible, full-time availability

Compensation & Perks

• Salary $75,000
• End of year bonus based on annual performance review
• Paid time off and sick leave
• Family dining discounts
• Opportunity to design and establish a menu

Please email your resume with a brief introduction telling us why you'd be a good candidate for the position at [email protected]