*Kitchen Lead – With Others Brooklyn*

We’re looking for a *talented and motivated chef to lead* our food program and ensure seamless kitchen operations at With Others. This role is ideal for a *creative and strategic chef* who thrives in a collaborative environment, has a strong handle on costs and inventory, and is excited to build and lead a team that delivers an exceptional seasonal menu.

As *Kitchen Lead* , you’ll develop a *seasonal menu* that aligns with our wine program and overseeing food for *private events*. We are a *small but tight-knit team* , and this is a *hands-on role* that requires working service *at least three nights a week* , while also ensuring smooth daily operations and long-term kitchen planning.

You’ll work closely with the *General Manager and Owner* to oversee all aspects of BOH, ensuring efficient execution, high-quality ingredients, and a positive, professional work environment.

*Key Responsibilities:*

* Lead daily kitchen operations, including food prep, service, and BOH team management.

* Develop and execute *a seasonal, evolving menu* that complements our wine program.

* Hire, manage, and collaborate with *pop-up chefs* for special events and guest chef nights.

* Oversee food for *private events* , ensuring top-tier execution and coordination.

* Handle *purchasing, inventory, and vendor relationships* with a focus on quality and cost control.

* Develop and maintain *kitchen schedules* to ensure proper coverage and labor efficiency.

* Maintain *DOH compliance* and ensure the kitchen is always inspection-ready.

* Foster *team growth* through mentorship, training, and collaboration.

* Partner with the GM to *coordinate in-house events, large bookings, and buyouts*.

*What We’re Looking For:*

* *Proven leadership experience* as a Chef or similar role in NYC’s restaurant scene.

* Strong *kitchen management skills* , including labor costs, purchasing, and inventory control.

* Experience developing and executing *seasonal menus* in an elevated hospitality setting.

* Comfortable *leading a small team* , with a hands-on approach to service and prep.

* Financial acumen, including budgeting and *P&L oversight*.

* Exceptional *leadership and interpersonal skills* to inspire and motivate the team.

* Strong *organizational and time management skills* to juggle multiple priorities.

* Deep knowledge of *health and safety regulations* , with a commitment to compliance.

* Availability to work *5 days a week* , including *at least three nights of service (Thurs-Saturday)*.

*Qualifications:*

* Minimum *3 years of experience* as an *Executive Chef, Sous Chef, or Chef de Cuisine*.

* Experience *collaborating with guest chefs and pop-ups are a bonus*.

* Strong track record of *menu development and event coordination*.

If you’re excited about working in an *intimate, dynamic environment* where you can *lead a creative kitchen, collaborate with guest chefs, and develop a standout seasonal menu* , we’d love to hear from you!