Executive Sous Chef
On-site · Roslyn, New York, United States
Job Summary
Executive Sous Chef responsible for organizing the kitchen’s activities, directing food preparation, constructing menus and approving/polishing dishes before service, planning orders of equipment or ingredients, arranging repairs, and leading hiring, management, and training of kitchen staff. Oversees payroll/attendance, ensures nutrition and sanitation compliance, fosters cooperation and respect among staff, and maintains high-quality presentation and consistency in a busy hotel kitchen. Skills include strong leadership, kitchen management, effective communication, trend awareness, and proficiency with restaurant software and MS Office.
Required Qualifications
- Proven experience as executive sous chef
- Exceptional proven ability of kitchen management
- Ability in dividing responsibilities and monitoring progress
- Outstanding communication and leadership skills
- Up-to-date with culinary trends and optimized kitchen processes
- Good understanding of useful computer programs (MS Office, restaurant management software, POS)
- Credentials in health and safety training
- Degree in Culinary science or related certificate
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