About this position
Job Summary
The Executive Sous Chef plays a key leadership role in the day-to-day management of kitchen
operations, supporting the Head Chef in executing the culinary vision while maintaining
exceptional food quality, consistency, and operational excellence.
This role serves as the second-in-command of the kitchen, helping to lead and develop the
culinary team, oversee service execution, and ensure all food and operational standards are
upheld. The Executive Sous Chef is a hands-on leader who drives accountability, supports team
development, and helps create a culture of excellence throughout the back-of-house operation.
Responsibilities
Culinary Execution & Quality Control
Support the execution of the menu, ensuring all dishes meet established standards for
quality, consistency, presentation, and taste
Maintain recipe adherence, prep standards, and plating guidelines established by the
Head Chef
Conduct regular quality checks and tastings during service
Assist with menu testing, seasonal updates, specials, and culinary development
initiatives
Ensure all food is prepared and presented to the highest standards
Kitchen Operations & Service Leadership
Oversee daily kitchen operations, including prep, service, and closing procedures
Lead and direct kitchen teams during service to ensure efficient execution and smooth
operations
Ensure stations are properly staffed, organized, and prepared for each shift
Maintain a clean, safe, and organized kitchen in compliance with health and safety
regulations
Enforce operational standards and SOPs to ensure consistency across all shifts
Quickly identify and resolve operational issues that may impact service
Team Leadership & Development
Assist in recruiting, onboarding, training, and developing culinary team members
Provide daily coaching, mentorship, and performance feedback
Help establish and maintain a positive, professional, and accountable kitchen culture
Support ongoing training initiatives and skills development programs
Serve as a role model for professionalism, teamwork, and execution
Inventory, Purchasing & Cost Control
Assist with ordering, inventory counts, and receiving procedures
Maintain proper product rotation, storage, and inventory organization
Monitor waste and support initiatives to optimize food cost performance
Help ensure purchasing decisions align with quality standards and budget goals
Support vendor relationships and product sourcing as directed by the Head Chef
Administrative Support
Assist with schedule management and labor planning
Support payroll processes and timekeeping accuracy
Maintain documentation related to recipes, training, inventory, and food safety
Communicate operational updates, challenges, and opportunities to the Head Chef
Support special events, catering programs, and other business initiatives as required
Qualifications
3-5+ years of experience in a sous chef, executive sous chef, or comparable kitchen
leadership role within a high-quality, high-volume environment
Strong culinary foundation and passion for food excellence
Proven ability to lead teams in a fast-paced kitchen environment
Experience with inventory management, purchasing, food cost controls, and kitchen
operations
Strong understanding of food safety, sanitation, and health regulations (Food Protection
Certification required)
Excellent leadership, communication, organization, and time management skills
Ability to remain calm and effective under pressure
Professional, accountable, and solutions-oriented mindset
Passion for hospitality, mentorship, and continuous improvement
Flexible availability, including nights, weekends, and holidays
Essential Physical Functions
The following essential physical functions are required with or without reasonable
accommodation.
Ability to lift up to 25 lbs independently
Ability to walk, stand, stoop, reach, and bend for at least 6 hours at a time
Ability to work in an environment that may be exposed to hazardous situations and
conditions that produce cuts or minor burns
Ability to be exposed to hot and cold temperatures, such as when working near ovens or
retrieving food from freezers
Ability to work with common kitchen ingredients and common allergens
Ability to wear protective and safety attire, such as gloves
Location
New York .
The source lists New York but does not specify a city. Check the original listing for the work location and any remote-work conditions.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3223377351.