Opening Executive Chef – (Long Island, NY)
Base Salary Range: $125,000 - $130,000 per year (DOE)
Benefits: Medical
Opening Timeline: Spring 2026
Start Date: January 2026
Overview
Exciting new chef-driven, modern American restaurant is coming to Long Island, with a deep commitment to sustainability, seasonality, and community. The restaurant will highlight locally sourced produce and proteins, working closely with area farms and purveyors to create ingredient-forward menus that evolve with the seasons.
We are seeking a visionary Executive Chef to lead all culinary operations, from pre-opening development through day-to-day execution, and to establish this new restaurant as one of Long Island’s most distinctive and elevated new dining destinations. This role offers both creative autonomy and operational leadership within a collaborative, forward-thinking team environment.
Cuisine & Concept
Modern American cuisine with global influence, emphasizing:
· Organic, locally sourced produce and responsibly raised proteins
· Modern cooking and plating techniques with clean, ingredient-driven presentations
· Seasonal tasting and à la carte menus that balance approachability and refinement
· Thoughtful integration of sustainability and zero-waste practices
Key Responsibilities
• Lead all culinary operations from pre-opening to launch and ongoing service, ensuring a seamless and successful debut.
• Develop, test, and execute seasonal menus that showcase local ingredients and align with The Local Table’s brand vision.
• Recruit, train, and mentor a back-of-house team of 10+, establishing a strong, disciplined, and supportive kitchen culture.
• Collaborate with ownership and management to develop budgets, establish cost controls, and meet financial performance goals.
• Oversee purchasing, vendor relations, inventory systems, and cost management to maintain consistency and quality.
• Ensure full compliance with all health, sanitation, and safety regulations in alignment with local and state requirements.
• Maintain a calm, organized, and professional demeanor in a fast-paced environment, modeling leadership and accountability.
• Partner with front-of-house management to align guest experience with culinary vision and service delivery.
• Uphold the restaurant’s sustainability ethos through thoughtful sourcing, waste reduction, and local partnerships.
Qualifications & Experience
• Proven experience as an Executive Chef or Chef de Cuisine in a fine dining or upscale casual environment.
• Demonstrated success in new restaurant openings, from concept and pre-opening stages through sustained operations.
• Strong foundation in menu development, recipe costing, and kitchen management.
• Expertise in modern American cuisine with refined plating and a focus on technique, flavor balance, and presentation.
• Excellent organizational and communication skills, with a collaborative leadership approach.
• Comprehensive understanding of food safety, sanitation, and local health codes.
• Passion for sustainability, creativity, and community engagement.
Ideal Candidate
The ideal Executive Chef will bring both creative vision and operational rigor, a leader who can inspire a team, collaborate with ownership, and build a lasting culinary identity for a new concept. This individual should possess the finesse of fine dining, the agility of an operator, and a deep respect for ingredients and local sourcing.
Compensation & Benefits
• Base Salary: $125,000 – $135,000 DOE
• Medical Benefits
• Relocation Assistance (case by case)
• Opportunity for growth and creative collaboration with ownership
• Equal Employment Opportunity #AA
About The Restaurant
Set to open in Spring 2026, the restaurant will celebrate the bounty of the region through a menu rooted in modern American cuisine and sustainable practices. Designed as a gathering place for the community, the restaurant will reflect a philosophy of craftsmanship, authenticity, and respect for both people and product.