Chef De Cuisine – Jack & Charlie’s No. 118 (West Village)
About Us
Opened in late fall 2021, Jack & Charlie’s No. 118 is an 85-seat New American restaurant in the heart of the West Village. Our menu focuses on wood-fired cooking, drawing from seasonal Union Square Greenmarket ingredients. From steaks, poultry, and fish to vegetables, our wood-fired oven is at the heart of our kitchen. We make all pastas in-house, run a full pastry program, and practice 100% scratch cooking — no shortcuts, just exceptional food. We are open for dinner seven nights a week and brunch on Saturdays and Sundays, serving guests with the goal of delivering warm hospitality and memorable dining experiences.
The Role
We are seeking an experienced CDC to join our team and help lead the kitchen alongside our Executive Chef. This is a hands-on position for a passionate culinarian who thrives in a high-volume, high-quality environment. You’ll have a voice in menu development, contribute specials, create new dishes, and mentor a talented team — all while having fun cooking in one of New York City’s most vibrant neighborhoods.
Responsibilities
Oversee daily kitchen operations and ensure food is consistently prepared and served according to recipes, portioning, and presentation standards.
Assist in menu development, specials, and new dish creation with the Executive Chef.
Recruit, hire, train, evaluate, and mentor kitchen staff.
Provide onboarding and training for new employees on company policies, culinary techniques, and safety protocols.
Maintain high standards of kitchen cleanliness, sanitation, and equipment care.
Manage BOH administrative duties including scheduling, ordering, inventory, and invoicing.
Control food cost through proper ordering, storage, recipe adherence, and waste reduction.
Ensure compliance with health department regulations and maintain proper food handling and refrigeration standards.
Requirements
Minimum 4-5 years in a similar role in a fine dining or high-volume restaurant.
Strong knowledge of advanced cooking techniques, equipment, and high-quality food preparation.
Experience managing a large, fast-paced kitchen team.
Familiarity with food safety, sanitation standards, and hazard prevention.
Proficiency in BOH administrative tasks (scheduling, ordering, inventory, invoicing).
Proven ability to lead, teach, and motivate kitchen staff.
What We Offer
Competitive salary based on experience.
Opportunities for creative input and menu collaboration.
A supportive, team-focused work environment.
Exposure to high-quality seasonal ingredients and wood-fired cooking.
Apply Now
If you are passionate about cooking, thrive in a leadership role, and are ready to join a team committed to excellence, we’d love to hear from you.