Job Description
Job Title: Chef de Cuisine
Location: Bowery, New York, NY (inside the New Museum)
Reports To: Executive Chef (Julia Sherman)
Direct Reports: Executive Sous Chef(s), Sous Chefs, and key hourly culinary leads
About The Role We’re opening a new, design-forward restaurant inside the New Museum on the Bowery—rooted in sustainability, seasonal cooking, and a vibrant wine program. Under the creative leadership of Executive Chef Julia Sherman, we’re building a dynamic team that cares deeply about craft, hospitality, and collaboration with the museum’s cultural community. The restaurant provides a unique opportunity to work at the intersection of art and culinary - collaborating with artists, creating late night bar menus, and hosting brand events. This will be the first and only restaurant designed by OMA.
We are looking for a collaborative, creative, and disciplined person to recruit, train, and lead a talented and hard-working team as our Chef de Cuisine.
Key Responsibilities
- Lead day-to-day kitchen operations, Lead the BOH team and manage BOH scheduling
- Uphold rigorous standards for flavor, consistency, plating, and pace; ensure every plate reflects the restaurant’s creative direction.
- Partner closely with Executive Chef Julia Sherman on menu development, tasting, and iteration.
- Recruit and train a diverse back-of-house team; create clear prep guides, station charts, and SOPs.
- Give timely, actionable feedback; develop both hourly and management staff for growth
- Establish production schedules, pars, and inventory systems
- Implement recipe costing, prep lists, waste logs, and ordering protocols; maintain accurate digital documentation.
- Set the standard for NYC DOH compliance and safe work habits; prepare and lead the team through inspections.
- Ensure organization, sanitation, and maintenance across all BOH areas.
- Manage labor to business needs while hitting labor targets; build schedules and approve payroll.
- Track and report weekly prime costs
- Communicate clearly with FOH leadership, events, and museum partners; keep everyone aligned on menus, 86s, timing, and special programming.
Qualifications
- 3+ years of BOH leadership (Sous, Exec Sous, or CDC)
- Proven success training teams and running high-quality, consistent services.
- Strong command of recipe development, costing, ordering, inventory, and scheduling.
- Demonstrated ability to positively impact prime costs without compromising standards.
- Current Food Protection Certificate (NYC DOH)
- Exceptional attention to detail; calm under pressure; proactive communicator.
- A genuine talent scout who enjoys mentoring—because we’re in the people business.
More detail about The Oberon Group part of The Oberon Group, please visit
Job Tags
Hourly pay, Seasonal work, Night shift,