Executive Sous Chef
$90,000–$95,000 year
On-siteNew York City, New York, United States or New York, United States
Job Summary
Oversee food production to ensure quality, consistency, and efficiency while managing kitchen inventory, ordering, and equipment control. Assist with managing line operations to support smooth, timely service and coordinate expediting to maintain service flow. Maintain quality control and presentation standards, ensure a clean, organized kitchen, and enforce food safety regulations. Train, cross-train, and develop culinary team members while assisting with purchasing and labor control. Requires minimum four years of culinary leadership experience in high-volume, fast-paced kitchens; experience with Mediterranean cuisine is a plus. Bilingual proficiency and flexibility to work evenings, weekends, and holidays are required.
Required Qualifications
- Minimum of four (4) years of culinary leadership experience managing high-volume, fast-paced kitchen operations
- Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards
- Ability to manage purchasing and labor cost with little to no supervision
- Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment
- High attention to detail across food quality, systems, and operational execution
- Effective communicator with a collaborative, team-oriented leadership style
- Flexibility to work evenings, weekends, and holidays as needed
Desired Qualifications
- experience with Mediterranean cuisine
- Culinary degree or equivalent professional culinary training
- Bilingual proficiency
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