Long Island Executive Chef
Goodwin Recruiting —Bellport, NY
- $150,000 - $200,000 a year
- Full-time
- Mentoring
- Recruiting
- Senior level
Quick Apply
Executive Chef, Hundredfold American Brasserie
Delaware North —Elmont, NY
- $94,100 - $127,000 a year
- Weekends as needed
- Senior level
- 2 years
- Paid parental leave
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Executive Chef
Restaurant Group —Roslyn, NY
- $120,000 - $150,000 a year
- Full-time
- Supervising experience
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- Senior level
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3d
Executive Chef
Confidential —Long Island, NY
- $65,000 - $70,000 a year
- Full-time
- Nursing home
- Mid-level
- 3 years
- Health insurance
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5d
EXECUTIVE CHEF
Morrison Living —West Islip, NY
- $110,000 - $115,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
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11d
Executive Chef
The Muttontown Club —East Norwich, NY
- $100,000 - $130,000 a year
- Full-time
- ServSafe
- 5 years
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Chef
Lucharitos Melville —Melville, NY
- $70,000 - $80,000 a year
- Full-time
- Mid-level
- In-person
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7d
SYSTEM EXECUTIVE CHEF - Catholic Health System - NY
Morrison Healthcare —Smithtown, NY
- $120,000 - $130,000 a year
- Full-time
- Acute care
- Background check
- Hospital
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10d
Sous Chef
The Muttontown Club —East Norwich, NY
- $80,000 - $90,000 a year
- Full-time
- ServSafe
- Bachelor of Science
- Mid-level
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CHEF MANAGER
CulinArt Sector —Stony Brook, NY
- $85,000 - $86,400 a year
- Full-time
- Background check
- ServSafe
- Cooking
- Commuter assistance
- Paid parental leave
Quick Apply
1d
Executive Sous Chef
Hamlet Golf & Country Club —Commack, NY
- $75,000 - $80,000 a year
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Disability insurance
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Part-Time Cook / Chef for Meal Prep Assistance
Tamika Harden —Brentwood, NY
- $18 - $20 an hour
- Part-time
- In-person
- Entry level
- Kitchen
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12d
Executive Chef
Dhall Hospitality Group —Hicksville, NY
- $90,000 - $110,000 a year
- 12 hour shift
- 3 years
- Senior level
- Restaurant
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Executive Chef
Scotto LLC —Woodbury, NY
- $110,000 - $150,000 a year
- Weekends as needed
- ServSafe
- 5 years
- Continuous improvement
- Health insurance
- Dental insurance
14d
Chef-PD
Catholic Health —Sayville, NY
- $25.56 an hour
- ServSafe
- Computer literacy
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EXECUTIVE CHEF - Catholic Health St Joseph Hospital - Bethpage, NY
Morrison Healthcare —Bethpage, NY
- $95,000 - $105,000 a year
- Full-time
- Acute care
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- Hospitality
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8d
Chef
Alitalia Pizzeria —West Babylon, NY
- $1,200 - $1,800 a week
- Full-time
- ServSafe
- Mid-level
- Leadership
- 401(k)
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Sous Chef
Garden City Hotel —Garden City, NY
- $73,000 - $75,000 a year
- Full-time
- Hospitality
- Customer service
- Research
- Disability insurance
- Health insurance
Quick Apply
Executive Chef
Willow Creek Golf & Country Club —Mount Sinai, NY
- $90,000 - $98,000 a year
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
Sous Chef
NETHERBAY AT BAY SHORE —Bay Shore, NY
- $25.00 - $26.50 an hour
- Full-time
- Management
- ServSafe
- Basic math
- Disability insurance
- Health insurance
Quick Apply

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Long Island Executive Chef

Goodwin Recruiting -
Bellport, NY

Quick Apply

Job Details

Full-time
$150,000 - $200,000 a year

Qualifications

Fine dining experience

Full Job Description

Executive Chef – Founding Culinary Leader

Location: Long Island, New York

Position: Executive Chef (Opening Team)

Compensation: 150K-200K + Performance Incentives + Equity Consideration for Exceptional Candidates

The Opportunity

We are launching a highly ambitious, design-driven restaurant concept on Long Island that blends modern Indochinese cuisine, refined Chinese technique, and a world-class sushi program, with select Indian influences woven thoughtfully throughout the menu.

This is not a fusion restaurant. It is a culinary point of view.

The vision combines the precision and discipline of a Manhattan omakase counter with the energy and ambition of internationally recognized Asian dining destinations. Our goal is to create a restaurant that immediately commands attention from diners, critics, and the national food press.

We are seeking a founding Executive Chef who can help define that vision from day one.

Position Overview

The Executive Chef will serve as the culinary leader of the restaurant, responsible for creating and executing a distinctive menu that bridges modern Indochinese flavors, elevated Chinese cooking techniques, and a sophisticated sushi and raw bar program.

This role requires both exceptional culinary ability and leadership. The ideal candidate possesses deep expertise in at least two of these disciplines and has the experience, creativity, and operational discipline to build a premier kitchen from the ground up.

You will work closely with ownership to establish a restaurant capable of earning critical recognition while maintaining operational excellence and profitability.

Key Responsibilities

Culinary Leadership

Develop and execute a cohesive culinary vision spanning:
- Modern Vietnamese, Thai, and Cambodian influences
- Refined Cantonese and Sichuan techniques
- High-end sushi, sashimi, crudo, and omakase offerings
- Select Indian-inspired dishes that complement the broader menu
Design seasonal tasting menus, à la carte offerings, and special event menus.
Establish plating standards, recipe systems, prep manuals, and quality controls.
Lead ongoing menu innovation and product development.

Sushi & Raw Program Development

Build and oversee a premium sushi and raw bar program.
Develop fish sourcing relationships and procurement standards.
Create rice programs, curing techniques, and omakase experiences.
Establish fish handling, butchery, storage, and food safety protocols.
Design workflow and service standards for the sushi counter experience.

Operations & Team Building

Recruit, hire, train, and mentor the entire back-of-house team.
Build specialized stations including sushi, wok, grill, garde manger, and pastry support.
Create kitchen culture, accountability systems, and performance standards.
Develop scheduling, labor management, and operational procedures.

Financial & Operational Management

Manage food cost targets, labor budgets, and inventory controls.
Oversee yield management and purchasing systems.
Build relationships with specialty produce suppliers, seafood purveyors, and import partners.
Maintain excellence in consistency, cleanliness, and execution.

Brand & Public Presence

Serve as the public face of the culinary program.
Participate in media interviews, tastings, investor presentations, and industry events.
Collaborate with beverage leadership on wine, sake, tea, and cocktail pairings.
Contribute to brand storytelling and restaurant positioning.

Required Experience

Minimum 10 years of progressive fine dining culinary experience.
Minimum 4 years as Executive Chef or Chef de Cuisine.
Experience within Michelin-recognized, New York Times-reviewed, James Beard-recognized, or internationally acclaimed restaurants.
Demonstrated expertise in at least two of the following:
- Modern Indochinese cuisine
- Refined Chinese cuisine
- High-end sushi and omakase programs
Working proficiency in the third discipline or the ability to bring a trusted culinary partner to lead it.
Proven track record opening restaurants from concept through launch.

Technical Qualifications

Candidates should possess strong proficiency in:

Whole-fish butchery and seafood fabrication
Sushi rice programs and traditional Japanese knife skills
Cantonese and Sichuan wok techniques
In-house curing, fermentation, and preservation
Live-fire and charcoal cooking methods
Advanced sauce development and flavor balancing
Kitchen systems, costing, and operational management

Leadership Profile

The ideal candidate is:

A builder capable of creating a kitchen culture from scratch.
Equally comfortable mentoring cooks and speaking with journalists.
Deeply respectful of culinary traditions while pushing them forward.
Detail-oriented, disciplined, and highly organized.
Creative without being trend-driven.
Passionate about developing a restaurant that earns critical acclaim and long-term relevance.

Why Join Us

This is a rare opportunity to define a restaurant from the ground up and shape a culinary concept with the ambition, resources, and creative freedom to become one of the most talked-about dining destinations in the region.

We are seeking a chef with a clear culinary point of view, uncompromising standards, and the leadership to build something exceptional.

Quick Apply

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