About
Premier French restaurant located in the heart of New York City, offering an elevated dining experience with a focus on traditional French culinary techniques and locally-sourced ingredients is seeking a passionate Executive Sous Chef to join our team and help maintain the high standards of excellence that define our restaurant.

Job Overview
As the Executive Sous Chef, you will work closely with the Executive Chef to oversee daily kitchen operations, ensure the quality of food preparation and presentation, and lead a talented team of chefs and kitchen staff. You will be instrumental in maintaining a smooth, efficient kitchen environment, ensuring compliance with all health and safety regulations, and helping to refine and enhance our menu offerings.

Job Compensation & Benefits

• Competitive base salary between $85,000 - $105,000;
• Performance bonus program; 
• Comprehensive health, dental, and vision insurance options;
• Paid time off (vacation and sick time);
• Generous employee dining discount program 

Key Responsibilities

• Leadership & Management: Supervise and mentor kitchen staff, providing direction and support in their culinary development. Ensure proper staffing levels, training, and performance evaluations.
• Training & Development: Continuously foster a culture of learning and improvement within the kitchen. Provide on-the-job training and encourage creative collaboration among the kitchen team.
• Food Quality Control: Monitor and maintain the quality and consistency of all dishes leaving the kitchen to ensure consistency in overall culinary vision. Ensure adherence to recipes, presentation standards, and portion control.
• Kitchen Operations: Oversee the daily kitchen operations, ensuring smooth workflow, organization, and cleanliness in all stations. Manage inventory, order supplies, and maintain equipment.
• Health & Safety Compliance: Ensure that all kitchen staff adhere to health, safety, and sanitation guidelines, including food safety regulations, cleanliness, and safe food handling practices.
• Collaboration: Work closely with the front-of-house management team to ensure a seamless guest experience, particularly in managing food timing and quality during service.
• Cost Management: Assist with budgeting and controlling food costs, waste, and labor. Contribute to efforts to optimize kitchen efficiency while maintaining high culinary standards.
• Problem-Solving: Address any kitchen-related issues that arise, including equipment failure, staffing challenges, or supply shortages, and take proactive steps to resolve them.

Requirements

• Minimum of 5-7 years of culinary experience in a fine dining or upscale French restaurant, with at least 2-3 years in a leadership role;
• Strong knowledge of French cuisine and cooking techniques, with a passion for culinary excellence;
• Proven ability to manage a high-volume kitchen while maintaining quality and consistency under pressure;
• Exceptional communication skills and the ability to collaborate effectively with all departments;
• Knowledge of food safety and sanitation regulations;
• Culinary degree or equivalent experience is preferred.