Head Chef

Ainslie Bowery | New York, NY High-Volume Italian Restaurant | Private Events & Banquet Operations Ainslie Bowery, a large-scale, high-volume Italian restaurant and event destination in downtown Manhattan, is seeking an experienced, hands-on Head Chef / Executive Chef to join our kitchen management team. We are looking for a strong culinary leader with extensive Italian cooking experience and a proven track record managing both high-volume à la carte service and large-scale private events and banquet operations.

Both Italian culinary expertise and extensive banquet/event production experience are mandatory for this position. Key Responsibilities • Oversee daily kitchen operations, ensuring consistent food quality, presentation, and execution. • Lead high-volume Italian à la carte service, including pasta, pizza, and traditional Italian cuisine. • Plan, organize, and execute large-scale private events, banquets, and simultaneous group dining experiences.

• Coordinate event production, prep schedules, staffing, and service timing to ensure seamless execution. • Recruit, train, supervise, and develop kitchen staff while maintaining strong accountability and teamwork. • Manage food costs, labor costs, inventory, purchasing, portion control, and waste reduction. • Maintain strict food safety, sanitation, and operational standards. • Collaborate with ownership, management, and the events team on menus, event logistics, and kitchen operations.

Required Qualifications • Extensive professional experience in Italian cuisine — REQUIRED. • Proven experience managing high-volume banquet and private event food production and execution. • Previous experience as a Head Chef, Executive Chef, or strong Executive Sous Chef in a high-volume restaurant or event-driven operation. • Demonstrated ability to execute multiple simultaneous events alongside regular restaurant service.

• Strong organizational, leadership, communication, and kitchen management skills. • Thorough understanding of food costs, labor management, inventory, and kitchen profitability. • Hands-on leadership style with the ability to perform effectively under pressure. Ideal Candidate We are seeking a chef who combines strong Italian culinary skills with the operational discipline required to manage a busy, multifaceted restaurant.

The ideal candidate is equally comfortable on the line, managing a large banquet production schedule, training staff, and controlling kitchen costs. This is not a position for a chef with only traditional à la carte restaurant experience. Significant hands-on banquet and event execution experience is essential.