Top 24 Head chef Jobs in Stony Brook, Ny

Executive Chef – Pan Asian & Sushi Concept
Dhall Hospitality Group —Hicksville, NY
- $155,000 - $160,000 a year
- Full-time
- ServSafe
- Office
- Team management
- Relocation assistance
- Health insurance
Quick Apply
Sous Chef - Tatte Darien, CT
Tatte Bakery & Café —Darien, CT
- $67,000 - $81,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Dental insurance
- Employee assistance program
Quick Apply
Chef
Prato 850 —Commack, NY
- $60,000 - $90,000 a year
- Weekends as needed
- Mid-level
- Team management
- Restaurant
Quick Apply
Head Chef
Westhampton Yacht Squadron —Remsenburg, NY
- From $28 an hour
- Full-time
- Cooking
- Mid-level
- 3 years
Quick Apply
Cook/Chef
Hilton Garden Inn Hotel —Ronkonkoma, NY
- $20 - $24 an hour
- Weekends as needed
- Casual dining restaurant
- Culinary experience
- Cooking
- Health insurance
- Dental insurance
Quick Apply
Head Chef
Gruel Britannia —Westport, CT
- Part-time
- ServSafe
- Mid-level
- Fair chance
Quick Apply
Sous Chef
Villa Lombardis —Holbrook, NY
- $25 - $30 an hour
- ServSafe
- 5 years
- Cooking
Restaurant & Bar Shift Supervisor
The Blind Rhino —Milford, CT
- $25 - $40 an hour
- Weekends as needed
- Bar
- Mid-level
- 3 years
- Paid training
- Employee discount
Quick Apply
Sous Chef
Q C G INC —Holbrook, NY
- $25 - $30 an hour
- ServSafe
- 5 years
- Cooking
Line Cook
Kickn Chicken Of Smithtown Llc —Farmingdale, NY
- $22.50 an hour
- Part-time
- ServSafe
- Restaurant
- Food Handler Certification
- Health insurance
- 401(k) matching
Quick Apply
Line Cook
Backtofront LLC —Fairfield, CT
- $23 - $26 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- Employee discount
Quick Apply
Line Cook
Two Pauls LLC —Huntington, NY
- $18 - $20 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply
Sous Chef
Chez Jack —Norwalk, CT
- $22 - $26 an hour
- Weekends as needed
- Mid-level
- In-person
- Leadership
- Health insurance
- Food provided
Quick Apply
Pizzaiolo / Pizza Man
Pizza Lyfe Llc —Westport, CT
- $18 - $25 an hour
- Full-time
- ServSafe
- Mid-level
- Restaurant
- Opportunities for advancement
Quick Apply
Prep/Fry Cook
Angie's Soul House —West Babylon, NY
- $18.50 - $19.00 an hour
- Part-time
- In-person
- Entry level
- Kitchen
- Employee discount
- Flexible schedule
Quick Apply
Grill Cook/Broiler Cook
Great River Golf Club —Milford, CT
- $16.94 - $24.00 an hour
- Extended hours
- ServSafe
- Cooking
- Ability to lift 50 pounds
Quick Apply
Line Cook
Sails American Grill —Norwalk, CT
- $21 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Paid time off
- Opportunities for advancement
Quick Apply
COOK
Rikos Pizza —Stamford, CT
- $16.35 - $16.94 an hour
- Part-time
- Mid-level
- Ability to stand for extended periods
- 2 years
Quick Apply
Line Cook
Pizza Lyfe Llc —Westport, CT
- $15 - $22 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply
Line Cook
Swift Fresh Market —Fairfield, CT
- $17 - $19 an hour
- Weekends as needed
- ServSafe
- Customer service
- High school diploma or GED
Quick Apply

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Executive Chef – Pan Asian & Sushi Concept

Dhall Hospitality Group
Hicksville, NY

Quick Apply

Job Details

Full-time
$155,000 - $160,000 a year

Benefits

Relocation assistance
Health insurance
Paid time off

Qualifications

Vendor relationship building
Asian cuisine
ServSafe
Cost control
Hiring
Kitchen cost control
Team management
Managing kitchen staff
Restaurant cost management
Kitchen stations

Full Job Description

About Us

Our new Pan Asian concept sits at the crossroads of Cantonese, Japanese and Southeast Asian cooking under one roof, executed at a level Long Island hasn’t seen.

The kitchen is built around three programs: a serious sushi and omakase counter, a Cantonese wok line, and a high-heat tandoor and grill station. Dinner check average is targeted around $95–115.

This is a ground-up opening backed by an experienced hospitality operator. You will be building the kitchen, not inheriting one.

The Role

You own the kitchen. Every station, every plate, every dollar of food cost.

You’ll come in during buildout, finish the menu with ownership, cost it, spec the equipment and smallwares, hire and train the full brigade, run the tastings, and open the restaurant. After open, you run a high-volume kitchen at a level of consistency that holds up seven nights a week.

What You’ll Own

Culinary

Final menu development, recipe standardization and plating specs across all sections
Execution of the wok line, tandoor and grill stations, hot apps, and mains
Seasonal menu revisions and specials
Partnering with the Head Sushi Chef on omakase pacing, tasting-menu design and the raw program

Operations

Building and running the brigade, wok cooks, tandoor, sauté, fry, garde manger, pastry, dish
Prep systems, par levels, mise-en-place standards, and line setup that hold at 300+ covers
Vendor sourcing and relationships — protein, produce, specialty Asian imports, live seafood
Ordering, receiving, inventory and waste control
HACCP, sanitation, and Suffolk County health compliance

Financial

Food cost targets and weekly variance reporting
Kitchen labor management against forecast
Menu engineering, pricing, contribution margin, and cutting what doesn’t move

People

Hiring, scheduling, training and developing the kitchen team
Building a culture people want to stay in. We are not interested in a screaming kitchen.

The Kitchen

Two tandoors
Four woks
Eight-burner range
Two deep fryers
Flattop grill
Convection oven
Full sushi bar with dedicated fish walk-in
Brand-new build, specced to your input where it’s not already locked

What We’re Looking For

Required

5+ years as Executive Chef or Chef de Cuisine in a high-volume, upscale restaurant
Demonstrated command of Chinese wok cooking — you can hold wok through a Saturday rush, not just in a demo
Experience with tandoor, robata, charcoal or another high-heat cooking program
Track record running food cost to target and reporting on it
Experience hiring and leading a brigade of 15+
Comfortable being on the line during service, not just in the office
ServSafe certified or able to certify before open

Strongly preferred

Opening experience: you’ve taken a restaurant from empty box to full service
Background at a modern Asian restaurant at scale: TAO, Buddakan, Zuma, Hakkasan, Nobu, Toku, Morimoto or similar
Working knowledge of a sushi program

Compensation

$155,000 – $175,000 base, commensurate with experience
Performance bonus tied to food cost and EBITDA
Health coverage
Paid time off
Relocation assistance for the right candidate
Meaningful input on the menu and, for an exceptional hire, a conversation about equity

How to Apply

Send a resume. No cover letter template necessary.

Job Type: Full-time

Pay: $155,000.00 - $160,000.00 per year

Work Location: In person

Quick Apply

Refine Your Search

head chef jobs in stony brook, ny

Executive Chef – Pan Asian & Sushi Concept

Sous Chef - Tatte Darien, CT

Chef

Head Chef

Cook/Chef

Head Chef

Sous Chef

Restaurant & Bar Shift Supervisor

Sous Chef

Line Cook

Line Cook

Line Cook

Sous Chef

Pizzaiolo / Pizza Man

Prep/Fry Cook

Grill Cook/Broiler Cook

Line Cook

COOK

Line Cook

Line Cook

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