Executive Sous Chef and Executive Chef
Private Listing
New York, NY

Full Time • Salary ($90k - $140k)
Expired: Feb 13, 2025

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Required Years of Experience

2 years


Job Details

TOP CULINARY LEADERSHIP POSITIONS 

Multiple openings for:

  • Executive Chef
  • Chef de Cuisine
  • Executive Sous Chef
  • Culinary Operations Director

POSITION OVERVIEW: We seek visionary culinary leaders to helm some of the most prestigious kitchens around the USA and beyond. The ideal candidate will combine exceptional culinary expertise with strong operational management skills.

KEY RESPONSIBILITIES:

  • Drive culinary excellence through expert knowledge of recipes, techniques, and presentation
  • Lead and mentor kitchen teams while fostering a positive, collaborative culture
  • Ensure consistent quality across menu execution and plate presentation
  • Maintain rigorous food safety and sanitation standards
  • Manage kitchen operations to meet financial targets and business objectives
  • Contribute to menu development and seasonal innovations
  • Uphold the restaurant's vision and reputation for exceptional dining

The successful candidate will demonstrate both creative culinary talent and business acumen, with the ability to inspire teams and deliver an outstanding guest experience.


Compensation Details

Compensation: Salary ($90,000.00 - $140,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program


Required Skills

Communication

Culinary Expertise

Computer Skills

Operational Management

High Volume Service

Fine Dining Service

Leadership

Food Safety

Team Leadership

Sanitation Standards

Cost Systems

Financial Management

Inventory Control

Business Acumen

Recipe Writing

Creativity

Ensuring Quality

Guest Experience

Food Presentation

Food Safety Knowledge

Kitchen Management

Ordering / Purchasing

Expediting

Advanced Knife Skills

Receiving

Safety Procedures Knowledge

Cleaning / Sanitation

Grilling

Team Development and Training

Menu Development

Fish Cookery

Meat Cookery

Basic Knife Skills

Scheduling

Sauteing

Meat Butchery

Fish Butchery

Vegetable Cookery

Inventory Management

Portioning

Food Handler Certification

Costing

Recipe Development

Frying

Sauce Making

Prepping Ingredients

Vendor Management

Plating and Presentation

ServSafe Certified

200 Covers Per Night

Team Management

Pasta Cooking

Pasta Dough Making

Family Meal Preparation

Budgeting

Vegan / Vegetarian Cooking

Events Management

Conflict Resolution

300 Covers Per Night

Dough Making

Read more

View Job Description

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