Executive Sous Chef 

Responsible to:
Executive Chef + Chef de Cuisine

Job Description

The Place

Zero Bond is a private members’ club that reimagines the membership experience. Nestled in the
heart of a culturally vibrant neighborhood, Zero Bond brings together an eclectic and exceptional
community.

The Philosophy
Inspired by the concept of zero—a number that revolutionized human understanding—Zero
Bond transforms the traditional members' club experience, offering a space where individuality
thrives and connections flourish.

The Role

The Executive Sous Chef supports the Executive Chef and Chef de Cuisine in managing daily
kitchen operations. Responsibilities include supervising staff, assisting with menu preparation,
maintaining food quality and freshness, and managing inventory and ordering. The Executive
Sous Chef ensures culinary excellence by adhering to designated recipes and standards.

Responsibilities:

○ Lead the kitchen team in the chef’s absence.
○ Provide guidance and mentorship to junior kitchen staff in areas such as line
cooking, food preparation, and plating.
○ Train and onboard new kitchen employees to meet restaurant standards.
○ Organize and oversee kitchen stock and ingredients, ensuring adherence to a first-
in, first-out food rotation system.
○ Manage food and product ordering, keeping detailed records to minimize waste
and control costs.
○ Supervise food preparation and presentation to uphold quality and restaurant
standards.
○ Maintain kitchen organization and identify training opportunities to enhance staff
skills.
○ Verify compliance with food storage and sanitation standards.
○ Assist the Executive Chef with menu creation and development.
○ Collaborate with the Events department to design and execute high-quality food
offerings for special events.
○ Ensure the highest standards of food quality, sanitation, and safety.
○ Implement and maintain company standards for food handling and cleanliness.
○ Monitor all food outlets and displays for creativity, quality, and cleanliness.
○ Foster communication and teamwork between the kitchen and front-of-house
staff.
○ Manage staff schedules, payroll, and other administrative duties as needed.
○ Submit end-of-day reports and orders using email, Excel, and Google Workspace
tools.
○ Share responsibility for inventory management, food cost control, and sanitation
standards.
○ Delegate daily tasks to ensure smooth operations.
○ Perform other duties as assigned by supervisors or managers.

Qualifications

○ Minimum of 4 years in a fast-paced, fine dining establishment.
○ Strong knowledge of both classic and modern culinary techniques.
○ Experience expediting PM and late-night services.
○ Proficient in training subordinates and managing food production.
○ Ability to communicate effectively in written and verbal forms.
○ Proficient in email, Excel, and Google Workspace programs.
○ Fluent or proficient in Spanish (preferred but not required).
○ NYC Food Handler’s Certificate.

Physical Requirements
● Ability to seize, grasp, turn, and hold objects with hands.
● Must be able to stand and move for at least 10 hours.
● Capable of lifting up to 50 pounds occasionally and 35 pounds regularly.
● Exposure to cold, heat, and water environments.
● Must occasionally kneel, bend, crouch, and climb.

Note: This job description is not intended to create an employment contract. The employer
reserves the right to revise or amend the description as necessary.