Executive Chef | BBQ | NYC

This restaurant group is on a mission to redefine Texas barbecue in the heart of New York City. For over 17 years, they’ve honored the timeless craft of Central Texas barbecue — smoked meats, live music, cold beer, and warm hospitality. Now, they’re looking to write their next chapter with bold culinary leadership at the helm. The Opportunity: They are seeking an Executive Chef to lead the culinary team into a new era. This is a career-defining opportunity for a chef who respects tradition but isn’t afraid to challenge it — someone ready to elevate this concept to James Beard Award-level acclaim. You will be responsible for preserving their authentic barbecue identity while evolving the menu to include innovative, barbecue-inspired dishes that command the attention of both devoted regulars and discerning food critics. Who You Are: A culinary leader with deep Texas roots or a true appreciation for the heritage and soul of barbecue A storyteller with smoke, fire, and flavor A team builder and mentor with experience managing high-performing kitchens A visionary who sees the potential to elevate rustic cuisine into the realm of fine dining — without losing its soul A driven chef who has the chops (and the patience) to earn culinary respect from downtown NYC to the halls of the James Beard Foundation What You’ll Do: Lead all culinary operations across the restaurant, catering, and private events businesses Design and execute a menu that both honors traditional Central Texas barbecue and introduces bold, innovative offerings Partner with ownership and front-of-house leaders to shape guest experience and drive culinary excellence Build and develop a high-caliber team rooted in mentorship, consistency, and pride Ensure top-notch quality control, food safety, and cost management Represent this concept at food festivals, media opportunities, and industry events Qualifications: 7–10+ years of kitchen leadership experience, preferably in a high-volume or destination restaurant Deep knowledge of smoking techniques, meat preparation, and live-fire cooking A proven track record of creative menu development and execution Culinary degree preferred but not required Experience working in or leading a restaurant with national culinary recognition is a strong plus

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