Executive Sous Chef
$85,000–$90,000 year
On-site · New York City, New York, United States
Job Summary
Executive Sous Chef leads daily BOH operations and serves as a core member of the back-of-house leadership team, supervising ~55 staff across four Sous Chefs, with responsibilities spanning staff development, training, quality control, inventory planning, payroll support, and collaboration with FOH managers. The ESC participates in menu development, standardizes recipes, oversees scheduling and vendor relations, and ensures operational efficiency, food safety, and cost management. This on-site role is based in Chelsea Market, NYC, reporting to the Executive Chef.
Required Qualifications
- 5+ years of BOH leadership experience in a fast-paced, high-volume environment
- Strong leadership and coaching skills with the ability to develop talent
- Proficient in inventory management, cost control, and vendor negotiations
- Deep understanding of food safety and sanitation standards
- Excellent multitasking, prioritization, and operational management skills
- Strong communication and problem-solving abilities
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