Executive Chef_Elevated Local Fare_Long Island

Job Description

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.

Full-time