Position Summary
We are seeking an experienced and highly motivated Executive Sous Chef to join our culinary leadership team. The Executive Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations, maintain high culinary standards, manage kitchen staff, and ensure consistency, quality, and efficiency in all food preparation and service.
This role requires strong leadership, excellent organization, attention to detail, and the ability to perform in a fast-paced, high-volume restaurant environment.
Key Responsibilities
Assist the Executive Chef in overseeing all kitchen operations, including prep, service, ordering, inventory, and staff management.
Supervise, train, and motivate kitchen team members to maintain high standards of food quality, presentation, cleanliness, and professionalism.
Ensure all dishes are prepared consistently according to restaurant standards, recipes, and plating guidelines.
Help manage food cost, labor cost, ordering, waste control, and inventory.
Maintain a clean, organized, and safe kitchen in compliance with health department regulations and company standards.
Support menu development, daily specials, seasonal changes, and recipe testing as needed.
Lead kitchen service when the Executive Chef is not present.
Coordinate with front-of-house management to ensure smooth communication and successful service.
Monitor prep levels and production to ensure the kitchen is fully prepared for service.
Enforce proper food handling, sanitation, storage, labeling, and safety procedures.
Assist with scheduling, staff performance, and maintaining a positive team environment.
Handle high-pressure situations calmly and professionally.
Job Requirements
Minimum 3–5 years of experience in a sous chef or senior kitchen leadership role.
Fine dining or upscale casual restaurant experience preferred.
Strong knowledge of kitchen operations, food preparation, cooking techniques, and sanitation standards.
Proven ability to lead, train, and manage a kitchen team.
Strong organizational and time-management skills.
Ability to work well under pressure in a fast-paced environment.
Excellent communication and problem-solving skills.
Knowledge of food cost, inventory control, ordering, and labor management.
Must be reliable, professional, punctual, and detail-oriented.
Flexible schedule required, including nights, weekends, and holidays.
NYC Food Protection Certificate preferred or required within a reasonable time after hire.
Ability to stand for long periods and lift up to 50 pounds when needed.
Preferred Qualifications
Experience with Mediterranean, French, or modern American cuisine is a plus.
Experience in high-volume restaurant operations.
Strong plating and presentation skills.
Bilingual English/Spanish is a plus.
Culinary degree preferred but not required.
Compensation
Competitive salary based on experience.
Schedule
Full-time position. Evening, weekend, and holiday availability required.
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