Overview
Executive Chef – High-End Indochinese & Sushi Concept Jobs in Hicksville at Dhall Hospitality Group
The Opportunity
We’re opening a high-end concept on Long Island built around modern Indochinese cuisine, refined Chinese technique, and a serious sushi program — with light Indian accents woven through the menu. Think the precision of a Manhattan omakase room, the ambition of Le Tigre or Hutong, and a point of view that earns press from day one.
Who We’re Looking For
A chef with a real pedigree across Vietnamese, Indian, Thai, Cambodian, Cantonese, or Sichuan cuisine, paired with strong sushi and raw program fluency. Indian influence on the menu is welcome but not the focus. Someone who understands the line between authenticity and refinement, has run a serious kitchen, and has the technique to back a concept that will be judged hard.
What You’ll Own
- Menu development across modern Indochinese, Chinese, and a tightly curated sushi and crudo program, with select Indian-influenced dishes
- Sushi program build — fish sourcing, cuts, rice program, omakase counter design
- Sourcing relationships: specialty produce, fish purveyors, spice and pantry imports
- Recipe books, plating standards, and prep manuals
- Hiring and building the BOH team from scratch, including a dedicated sushi team and wok station
- Cost controls, yield management, and food cost targets
- Beverage program collaboration — wine, sake, and cocktails
- Press, media, and tastings as the face of the kitchen
Background We Want
- 10+ years in fine dining, with at least 4 as Executive Chef or Chef de Cuisine in a Michelin-recognized, NYT-reviewed, or James Beard-recognized kitchen
- Deep, demonstrable expertise across at least two of: modern Indochinese, refined Chinese, or high-end sushi
- Working comfort with the third — or a partner you’d bring with you to lead it
- Experience opening a concept from scratch
- Whole-fish butchery, wok mastery, rice program management, in-house curing, and live-fire technique
- A clear point of view on food and the ability to articulate it to press, partners, and guests
What You Get
- $175,000–$180,000 base, depending on experience
- Full creative ownership of the menu and kitchen identity
- A backer with deep hospitality infrastructure, you cook, we handle the rest
- Long Island address, NYC ambition
Job Type: Full-time
Pay: $175,000.00 – $180,000.00 per year
Work Location: In person
Title: Executive Chef – High-End Indochinese & Sushi Concept
Company: Dhall Hospitality Group
Location: Hicksville
