About the Company 

Eleven Madison Park is a plant-based fine dining restaurant that overlooks Madison Square Park in New York City. First opened in 1998 as a French brasserie, the restaurant has been headed by Chef Daniel Humm since 2006 and owned by his company Make it Nice Hospitality since 2011. Eleven Madison Park has evolved significantly under his leadership both in food and in experience, earning several accolades including 4 stars from the New York Times and 3 stars from the Michelin Guide.  

In 2021, Eleven Madison Park reopened its doors post-pandemic as a completely plant-based restaurant. The desire to reinvent and push the boundaries of fine dining has always been at the heart of Eleven Madison Park, and the team is committed to showcasing our respect for the craft through the precision of our cooking, the elegance of our service, and the passion for our work. 

Reports to: Chef de Cuisine

Direct Reports:

• Sous chefs
• Line cooks
• Production cooks
• Commis

Duties and Responsibilities 

Culinary 

• Act as the primary supervisor when the Chef de Cuisine is out of the kitchen
• Act as the primary supervisor for pastry sous chefs, line cooks and prep team; including prep, training, coaching and disciplining.
• Lead assigned station to ensure that all line cooks are preparing and plating the dishes properly 
• Assist in managing the financials to ensure a profitable business. i.e. food cost and labor cost
• Taste the daily mise en place to ensure proper seasoning and quality
• Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with the Department of Health and restaurant guidelines.
• Maintain the Hazard Analysis Critical Control Point (HACCP) procedures and documentation focusing on data entry and daily upholding of standards 
• Work in conjunction with the Chef de Cuisine, Executive Pastry Chef and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards

Menu Development 

• Support the Chef de Cuisine with the development of new dishes
• Assist in writing and costing recipes for menu
• Develop new techniques for each dish as they become necessary

 Team Management

• Assist the Chef de Cuisine with the hourly schedule. This is inclusive of schedule changes and time off requests.
• Assist with corrective action forms and termination forms.
• Assist with hiring and informing the team of new hires. i.e. culinary agents, careers at EMP, LinkedIn.
• Collaborate with the dining room to maintain the cook server program. This includes training, go-live quizzes and scheduling.
• Process timecards for the hourly employees on the savory team.

Qualification Standards 

• 4+ years Michelin-star restaurant experience preferred
• 3+ years management or leadership role
• Safe Food Handling Certificate
• Strong oral, written, and interpersonal communication skills
• Capable of teaching and mentoring others
• Advanced and accurate knife skills
• Ability to read, follow and teach recipes and standards
• Ability to work independently and coordinate multiple tasks
• Experience with a variety of cooking styles and techniques
• Ability to adapt and make decisions quickly in a fast-paced environment
• Ability to lift and carry up to 50 lbs.
• Ability to stand for extended periods of time

Pay Range: $100K-$105K

The job description above does not list each and every job responsibility of an Executive Sous Chef. Other duties and responsibilities may be assigned as necessary.