Executive Chef

Executive Chef – AIBI Japanese Izakaya & Cocktail Lounge

Location: Hell's Kitchen, NYC

Compensation: $90,000–$150,000 base salary performance-based bonus.

AIBI is an upscale Japanese Izakaya and Cocktail Lounge set to debut in the vibrant heart of Hell’s Kitchen, NYC. AIBI blends the relaxed, social energy of a Tokyo izakaya with the sophistication of a curated cocktail program and an inventive Japanese fusion menu. Our space features a 22-seat dining bar, a moody cocktail lounge.

We are seeking an experienced Executive Chef to lead the food program. The ideal candidate will bring a deep understanding of Japanese izakaya culture, as well as the creativity to develop a menu that complements our progressive cocktail program and creates memorable dining moments.

About the Role

As Executive Chef of AIBI, you will craft an elevated yet approachable Japanese menu designed to pair with artisanal cocktails and a dynamic beverage program. This is a chef-driven role where you will have creative freedom to refine and execute dishes ranging from small plates to signature rolls and premium steak offerings, while also overseeing seasonal specials and limited omakase experiences.

Key Responsibilities

• Menu Development:

• Take ownership of the food menu—an izakaya-inspired offering that includes shareable bites, signature sushi rolls, hearty donburi, and premium steak dishes. You will also help design six signature sushi rolls to anchor our brand identity.

• Team Leadership:

• Build and lead a talented kitchen team to deliver consistency, creativity, and excellence across all food offerings.

• Financial:

• Establish the departmental annual operating budget in advance for approval by the GM.

• Ensure that the departmental operations budget is strictly adhered to and that all costs are strictly controlled.

• In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health.

• Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership.

• Operational Management:

• Oversee kitchen operations including inventory management, vendor relations, food cost controls, and kitchen efficiency.

• Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.

• Ingredient Sourcing:

• Forge relationships with trusted purveyors to source premium Japanese ingredients, seasonal produce, and high-quality proteins such as Wagyu and fresh seafood.

• Collaboration with Bar Team:

• Work alongside the bar team to ensure that dishes pair seamlessly with cocktails and Japanese beverage selections, enhancing the guest experience.

• Guest Experience:

• Create dishes that balance tradition and innovation, while ensuring the food complements the energy of a bustling cocktail lounge setting.

• Compliance & Standards:

Ensure strict adherence to health, safety, and sanitation protocols, and maintain all regulatory standards.

What We’re Looking For

• Japanese & Izakaya Expertise:

• At least 3 years of experience cooking Japanese cuisine, with a strong understanding of izakaya-style dishes, sushi, and contemporary Japanese flavors.

• Leadership Experience:

• Proven success leading teams in a high-volume, chef-driven restaurant or lounge.

• Experience in leading and supervising junior chefs

• Fusion Creativity:

• A passion for modernizing and reinterpreting classic dishes while respecting tradition—particularly when it comes to crafting signature sushi rolls and elevated comfort food.

• Detail-Oriented Execution:

• Strong focus on presentation, flavor balance, and maintaining high culinary standards.

• Authorization to Work:

• Candidates must be authorized to work in the U.S.

• Hospitality Mindset:

• A guest-first approach and an understanding of how food elevates the lounge and cocktail experience.

Our Menu Highlights

• Izakaya Bites: Edamame, Chicken Karaage, Tamago, Butter Corn, Gyoza, Okonomiyaki, Yakitori, and more.

• Signature Sushi Rolls: A curated selection of 5-6 fusion rolls, including original rolls to be showcased in PR and media.

• Nigiri & Sashimi: Featuring premium seasonal fish and chef-driven presentations for an elevated and intimate dining option.

• Japanese Comforts: Donburi, Katsu Don, Gyudon, Omurice, and Truffle Gyoza.

• Steak/Wagyu: Premium selections such as Porterhouse and A5 Wagyu dishes.

• Desserts: Modern takes on Japanese classics—Matcha Tiramisu, Kakigori, Mont Blanc, and more.

What We Offer

• Competitive Compensation: $90,000–$150,000 base salary performance bonuses.

• Creative Freedom: Autonomy to shape the food program within a chef-forward, hospitality-driven concept.

• Supportive Ownership: Collaborate with an ownership team that brings years of hospitality experience and is deeply invested in your success.

• Dynamic Culture: Be part of an innovative, creative team that values culinary artistry and hospitality equally.

Why AIBI?

AIBI is not just another opening—it’s a chance to help define the culinary voice of a standout cocktail lounge in one of NYC’s most exciting neighborhoods. This role is ideal for a chef looking to craft an izakaya-inspired menu with the freedom to bring bold, creative ideas to life in an environment where food and cocktails share the spotlight.

Apply Today

We are hiring and excited to meet our future leader.

Send your resume here or email:

laithgondal@gmail.com