Job Description

Hudson Street Hospitality | New York, NY
Reports to: Chef Austin Johnson

Hudson Street Hospitality is seeking a Corporate Chef to lead the kitchens at Dandelion, White Horse Tavern, Keepers, and future projects. Working closely with Michelin-starred Chef Austin Johnson, this person will turn the group’s culinary vision into consistently excellent food and well-run kitchens.

The Corporate Chef will be present in the restaurants, support each kitchen’s leadership team, and take ownership of the systems behind the food: hiring, training, scheduling, purchasing, food safety, maintenance, and financial performance. This role calls for a chef who can hold high standards while helping each restaurant keep its own identity.

• Lead and support the chefs and kitchen teams across all Hudson Street Hospitality restaurants.
• Uphold food quality, consistency, presentation, and hospitality standards through regular tastings and hands-on service oversight.
• Partner with Chef Austin Johnson on menu development, seasonal changes, recipe testing, and new concepts.
• Build clear recipes, prep systems, ordering guides, and kitchen procedures that teams can execute consistently.
• Hire, train, coach, and evaluate culinary leaders and staff; help build a culture of accountability, respect, and growth.
• Oversee staffing plans and schedules to support strong service and responsible labor costs.
• Manage purchasing, vendor relationships, inventory, food cost, waste, and kitchen budgets.
• Maintain rigorous standards for food safety, sanitation, organization, and regulatory compliance.
• Stay ahead of equipment maintenance and repairs, and work with each team to resolve operational problems quickly.
• Help plan and open future projects, including kitchen setup, hiring, training, menus, and opening procedures.
• Communicate regularly with restaurant leadership and ownership about performance, priorities, and opportunities to improve.

• Significant experience leading multiple professional kitchens or serving as an Executive Chef with broad operational responsibility.
• Strong cooking ability and a clear point of view on ingredients, technique, and hospitality.
• Proven ability to develop chefs, build dependable teams, and lead through busy services.
• Working command of food and labor costs, purchasing, inventory, and kitchen systems.
• Strong organizational and communication skills, with the ability to move between restaurants and follow through on details.
• A practical, hands-on approach and a willingness to step in wherever the team needs support.

The right person will be equally comfortable tasting a sauce, coaching a chef, reviewing a labor schedule, and preparing a new kitchen to open. They will care deeply about the food and understand that great restaurants depend on the people and systems behind it.

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