New York City · Permanent Culinary Placement
The only permanent placement agency founded by a former head chef. We know what good looks like — because we've run the line ourselves.
For Restaurants
We source, interview, and reference-check every candidate personally — so you only meet people who can actually hold down a station.
For Chefs & Cooks
We represent serious kitchen professionals and introduce them to restaurants that fit their skills, pace, and culture. No fees — ever.
Every candidate is personally interviewed by a former head chef. Someone who can look a cook in the eye and know if they belong on your line.
We don't do temp or last-minute fills. We build long-term fits between serious restaurants and serious kitchen professionals.
Every candidate is reference-checked before we present them. No exceptions. You deserve to know who you're hiring before they walk in the door.
If a placement doesn't work out within 60 days, we find a replacement at no additional charge. We stand behind every hire we make.
Kitchen professionals pay nothing — ever. Restaurants pay us when they hire. We're always on the side of finding the best fit.
We focus exclusively on back-of-house, full-service, and fine dining kitchens in New York City. This is the whole business.
"Most staffing agencies don't know the difference between a strong sous chef and a warm body. We do."Mise Placement · Founded by a Former Head Chef
Whether you have an open role or are looking for your next kitchen — reach out and we'll be in touch within 24 hours.
Mise Placement was founded on one belief: the only person who should be placing kitchen talent is someone who's actually worked a kitchen.
Most culinary staffing agencies are run by people who've never tied on an apron. They measure candidates against a checklist. They don't know what a 200-cover Saturday feels like, what it means to own a station, or why culture fit in a kitchen isn't soft — it's essential.
Mise Placement is different. Founded by a former head chef with years running kitchens across New York City's full-service restaurant scene, every aspect of our process is built on firsthand knowledge of what it actually takes to build a reliable kitchen team.
Before launching Mise Placement, our founder spent years as a head chef in NYC's independent and full-service restaurant world — and before that, built a career in commercial real estate, developing the sales, relationship, and business-building skills that drive this agency forward. The combination is rare: someone who understands both sides of a kitchen hire.
Mise en place — the French culinary principle of having everything in its place before service begins — is the foundation of every great kitchen. It's preparation, precision, and respect for the craft. Mise Placement is built on the same idea: the right people, in the right kitchens, ready to perform.
"The final question I ask myself about every candidate: would I stake my reputation on this person?"The Standard at Mise Placement
You run a serious kitchen. Finding the right people to staff it shouldn't consume your days. That's what we're here for.
Cuisine, pace, culture, your chef's style, and exactly what gap you need filled — not just the job title.
Pre-vetted from our active roster or actively sourced. Every candidate has already been interviewed and reference-checked before you see them.
You interview, you hire. We check in at day 7, 30, and 60 to make sure the fit is working for both sides.
Every candidate is personally interviewed by a former head chef — someone who knows the difference between a cook who can talk and one who can actually cook.
We call references on every placement, every time — including asking whether they'd hire the candidate again.
We don't send you a stack of resumes. We send you one to three candidates who are genuinely worth your time.
We care about culture fit, career trajectory, and whether this person will still be there in a year.
If a placed candidate doesn't work out within 60 days, we find a replacement at no additional fee. We stand behind every placement.
No retainers. No subscriptions. No upfront cost. 18% of first-year salary, paid only when you hire.
No commitment, no upfront cost. Just a conversation about your kitchen and what you're looking for.
We represent serious kitchen professionals and connect them with independent NYC restaurants worth working for.
You talk to a former head chef — not a recruiter reading off a checklist. We understand what it means to own a station and build something you're proud of.
We only introduce you to restaurants that genuinely fit your skill level, pace, and culture. Not just whoever's hiring right now.
We never share your information without your explicit go-ahead. Your current employer never knows you're looking.
We check in at 7 days, 30 days, and 60 days after you start. We don't disappear once the offer is signed.
About your experience, your strongest stations, the pace you thrive in, and exactly what you're looking for. No scripts — a real conversation.
We present you only to restaurants that genuinely fit — not just whoever has an opening. You'll know everything about a place before we introduce you.
You interview, you decide. We stay involved to make sure the fit is working — through your first 60 days and beyond.
No fee, no pressure — just a conversation about where you want to go next.
Whether you're a restaurant with an open role or a culinary professional ready for a new opportunity — we respond to every inquiry personally within 24 hours.
Fill out the form and we'll follow up promptly. Or reach us directly below.
Email chase@miseplacement.com Phone (425) 314-4651 LocationNew York City, NY
Best Times to Reach UsMonday – Friday
2:30pm – 6:00pm