Head Chef

Oak & Vine is seeking a Head Chef to lead our kitchen and help drive the next chapter of our restaurant’s growth.

This is a working chef position.

We’re not looking for someone who wants to sit in an office reviewing spreadsheets all day. We’re looking for a chef who still loves cooking, leading service, teaching cooks, developing specials, and taking pride in every plate that leaves the kitchen.

The ideal candidate leads from the front, works alongside the team, sets the standard every day, and understands that great kitchens are built through consistency, accountability, and teamwork.

If your favorite place during a busy service is at the pass, on the line, or helping a cook succeed—not behind a desk—we’d love to meet you.

About Oak & Vine

Oak & Vine is an upscale casual restaurant in Glen Cove featuring elevated American cuisine with coastal and Mediterranean influences. Our menu focuses on fresh seafood, steaks, house-made dishes, brunch, handcrafted cocktails, and private events.

We’re an independently owned restaurant actively investing in our future through facility upgrades, menu development, team building, and guest experience improvements. This is an opportunity to join a growing operation where your voice, ideas, and leadership will matter.

ResponsibilitiesKitchen Leadership

• Lead and inspire the kitchen team through example
• Maintain a positive, professional, and accountable culture
• Coach, train, and develop cooks and kitchen supervisors
• Participate in hiring and staffing decisions
• Maintain high standards of execution and consistency

Service Execution

• Work services on the line and at expo
• Oversee lunch, dinner, brunch, and private event execution
• Ensure quality, timing, presentation, and guest satisfaction
• Solve problems quickly and effectively during service

Culinary Development

• Create daily and weekly specials
• Collaborate on menu improvements and seasonal offerings
• Maintain recipe consistency and quality standards
• Stay current with food trends while respecting operational realities

Operations

• Manage ordering and inventory
• Control food cost and waste
• Develop prep systems and kitchen organization
• Ensure sanitation and food safety compliance
• Help improve efficiency, productivity, and profitability

Qualifications

• Previous experience as a Head Chef, Executive Sous Chef, Chef de Cuisine, or Kitchen Manager
• Strong cooking skills across multiple stations
• Proven leadership ability in a high-volume restaurant environment
• Strong organizational and communication skills
• Ability to remain calm under pressure
• Experience with seafood, steaks, brunch, scratch cooking, and private events preferred
• ServSafe certification preferred

What We Offer

• Competitive salary: $85,000–$110,000
• Paid vacation
• Employee dining benefits
• Significant opportunity for professional growth
• Creative input and influence over menu development
• Ownership that actively supports operations and invests in the business

Work-Life Balance Matters

We believe great chefs perform best when they’re supported, respected, and given the opportunity to maintain a life outside the kitchen.

Our goal is to build a strong management team and sustainable culture—not burn people out with endless six- and seven-day work weeks. We are committed to creating a professional environment where talented people can grow and succeed long-term.

Who Will Thrive Here?

This role is perfect for

• A talented Executive Sous Chef ready to run their own kitchen
• A Head Chef looking for a more supportive ownership group
• A leader who enjoys mentoring and developing people
• Someone who wants to help build something special rather than simply maintain the status quo

We’re looking for a chef who takes ownership, cares deeply about hospitality, and wants to leave their mark on a growing restaurant.

Pay: $85,000.00 - $110,000.00 per year

Work Location: In person