The opening is for a new restaurant opening in mid April.  We are looking for a moderately priced menu with new american items as well as some more traditional items.  The restaurant is located in the Times Square/Theatre District and the menu should not be intimidating to theatre goers and tourist, but also appealing to our local clientele.  We have a large bar area and plan on having an interesting bar menu to attract a local following.
 
Duties include creation of Amercican / New American menu and daily specials, ordering, kitchen staff scheduling, supervision of all kitchen staff, working with front of the house to educate servers on menu, working on the line during peak hours.
 
Our ideal candidate would have experience as an executive chef and enjoy cooking.  We do not want a chef who thinks of himself as an administrator.  Our chef must approach the job with the understanding that a restauraunt is a business and must take this into consideration during menu creation, ordering, staffing, etc..  We will also consider a sous chef with a strong background.