Job description
Casa de Tradición Culinary Collective invites an Executive Traditional Cuisine Chef to lead our flagship kitchen in New York City. This role centers on authentic regional techniques, seasonal produce, and a storytelling menu that honors heritage while delighting modern palates. You will collaborate with farmers, artisans, and a passionate culinary team to craft dishes that resonate with guests seeking authentic, memorable experiences.
As the culinary captain, you will oversee menu development, quality control, and kitchen operations with a focus on consistency, sustainability, and safety.
We offer a premium, performance-driven environment with opportunities for mentorship, creative leadership, and competitive compensation.
Responsibility
- Lead and manage all day-to-day kitchen operations for traditional cuisine, ensuring consistency and superb execution across service.
- Develop seasonal menus inspired by regional heritage while balancing cost, prep time, and guest expectations.
- Direct kitchen staff, mentor cooks, and foster a culture of culinary excellence and teamwork.
- Maintain rigorous food safety and sanitation standards in compliance with local regulations.
- Oversee inventory, ordering, and supplier relationships to ensure quality and minimize waste.
- Collaborate with sommeliers, pastry chefs, and restaurant leadership to deliver cohesive dining experiences.
- Champion sustainability practices, local sourcing, and authentic plating/storytelling for each dish.
Qualification
- Minimum 8 years of experience in traditional or regional cuisine at a high-volume restaurant or hotel dining program.
- Culinary degree or equivalent professional training from a recognized institution.
- Proven leadership skills with a track record of developing high-performing kitchen teams.
- Strong knowledge of classic cooking techniques, fermentation, curing, smoke, and preservation methods.
- Experience with menu development, recipe costing, and portion control.
- Excellent palate, attention to plating aesthetics, and ability to communicate a culinary narrative.
- Fluency in English; additional languages a plus; strong interpersonal and decision-making skills.