Job Description

Apply here or email us at:
hiring@personenyc.com

☕️ HEAD CHEF / BOH MANAGER

Growing Independent Café + Catering Concept | Gowanus/Park Slope, Brooklyn

$75K–$80K Base + Bonus/Commission Potential + Long-Term Partnership Opportunity
Daytime Schedule | Wednesday–Sunday | Approx. 40 Hours/Week

What if your next chef role could eventually become your business too?

We’re partnering with a growing, independently owned café and catering concept in Park Slope/Gowanus, Brooklyn to find a talented Head Chef / BOH Manager who can become a true leader of the operation — and, for the right person, potentially grow into a long-term partner in the business .

This is not a traditional restaurant chef position.

It’s an opportunity for someone who loves food, loves people, and loves the culture of a great neighborhood café — someone entrepreneurial who wants autonomy, quality of life, creative input, and the chance to help shape what comes next.

ABOUT THE CONCEPT

The café has been operating for approximately two years and has built a loyal following around thoughtful café food, baked goods, grab-and-go offerings, and particularly strong gluten-free and dairy-free options .

Behind the scenes, the business has also developed a significant and highly successful catering operation , with a focus on breakfast and lunch production for photo shoots, corporate clients, events, and other off-site opportunities.

The company is small, personal, and genuinely hospitality-driven. The team is approximately 10 people , with excellent retention and a strong, established FOH Manager already in place.

Ownership has been extremely hands-on since opening and is now looking for a chef-leader who can take real ownership of the BOH and become a key part of the company's next chapter.

THE ROLE

As Head Chef / BOH Manager , you will essentially own the day-to-day culinary operation of the café.

You’ll oversee prep, production, service, organization, food quality, cleanliness, ordering, systems, and BOH team leadership while working closely with ownership and the FOH Manager.

This is an open kitchen , so we’re looking for someone who understands that hospitality doesn't stop at the kitchen door. You should be personable, professional, comfortable interacting with guests, and proud to keep an exceptionally clean and organized workspace.

Because gluten-free and dairy-free offerings are an important part of the concept, strong allergen and cross-contamination awareness and disciplined kitchen practices are essential.

WHO WE'RE LOOKING FOR

The ideal candidate could come from a combination of:

• Modern café, bakery, or all-day restaurant experience

• Culinary and kitchen management

• Catering, events, or high-volume production

• Gluten-free/allergen-conscious culinary environments

• Small, entrepreneurial hospitality businesses

More importantly, we want someone who is organized, autonomous, creative, and great with people .

Someone who doesn't need ownership standing beside them every day.

Someone who sees an opportunity to improve a system and takes initiative.

And ideally, someone who gets excited about helping a small successful business become a much bigger one.

WHERE THE BUSINESS IS GOING

The café has continued to grow year over year, and catering has become a major part of the operation.

The next significant step is the development of a separate commissary/production kitchen , allowing the company to expand catering while eventually growing the café to seven-day operations.

Beyond that, there is real opportunity around:

Production Catering • Private Events • Weddings • Bridal & Baby Showers • Pop-Ups • Supper Clubs • Evening Services • Additional Locations

Ownership is genuinely open to new ideas and wants this person to eventually help identify and develop new revenue streams and experiences .

If you have always wanted more creative and entrepreneurial involvement than a traditional chef position allows, this is where the opportunity becomes especially interesting.

A CHEF SCHEDULE THAT'S HARD TO FIND

Wednesday–Sunday
Approximately 40 hours/week
Approximately 7:30 AM–4:30 PM / 8:00 AM–4:00 PM
Monday + Tuesday currently closed

Weekends are essential, but this is a genuinely daytime-focused chef-management position — a major quality-of-life opportunity for someone coming from traditional restaurant kitchens.

The longer-term goal is to eventually operate seven days per week once catering production moves into a separate facility.

COMPENSATION + LONG-TERM UPSIDE

Base Salary: $75K–$80K

Additionally, ownership is interested in discussing a broader compensation structure with the right candidate, potentially including:

• Bonus and/or commission tied to catering and events

• Additional earning opportunities connected to new business the Chef helps develop

• Increased responsibility and compensation as the company grows

• Potential equity / partnership opportunity down the road

The partnership component isn't an empty title being attached to a job posting. Ownership is interested in finding someone who could prove themselves, become an integral part of the company, and potentially participate meaningfully in its future.

THIS COULD BE A GREAT FIT IF...

You love the creativity of being a chef but also think like an operator.

You'd rather work with a small, close-knit team and hands-on independent ownership than disappear inside a large restaurant group.

You care about food, but you care just as much about people, hospitality, organization, and culture .

And you're looking for something with daytime quality of life today — and real entrepreneurial upside tomorrow.

For the right person, this could be much more than the next chef job. It could be the opportunity to help build the next chapter of a growing Brooklyn hospitality business.

Apply here or email us at:
hiring@personenyc.com

Job Tags

Full time, Weekend work, Afternoon shift

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