The Executive Sous Chef is responsible for overseeing the kitchen operations of the restaurant, ensuring the highest quality of food preparation, presentation, and service. This leadership position involves menu development, managing kitchen staff, ensuring food safety standards, and maintaining consistent food quality and kitchen efficiency. The Executive Sous Chef works closely with the Executive Chef  Alessandro Pendinelli to execute the restaurant’s culinary vision while maintaining a strong focus on customer satisfaction. 

Duties and Responsibilities 

Team Management 

• Oversee day-to-day kitchen operations, ensuring efficient workflow. 

• Supervise kitchen staff, line cooks, and prep cooks. 

• Recruit, train, and supervise back-of-house staff. 

• Schedule, onboard, and manage payroll in alignment with company policies. 

• Ensure compliance with HR procedures and uphold food safety standards. 

Menu Development & Brand Maintenance 

• Support in menu development, promotions, and seasonal offerings. 

• Collaborate with the Executive Chef to develop and update seasonal menus. 

• Assist in recipe development, costing, and competitive analysis. 

• Source high-quality ingredients and ensure the restaurant's culinary standards are consistently met. 

• Test and modify recipes to improve quality and presentation. 

Food Cost Control & Budgeting 

• Manage inventory to ensure the kitchen is well-stocked with fresh ingredients. 

• Support in sourcing, purchasing, and inventory management. 

• Monitor food costs, waste, and portion control to maintain profitability. 

Leadership & Maintenance 

• Maintain kitchen equipment and coordinate repairs. 

• Lead by example, setting standards, goals, and motivating the team. 

• Ensure adherence to schedules, attendance, and safety protocols. 

Department of Health 

• Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team. 

• Staff Training & Education on all food safety items. 

• Inspection preparedness. 

• Follow proper food safety practices in all BOH as well as assist FOH. 

Qualifications, Knowledge and Skills 

• 3+ years of direct or equivalent experience at a very reputable Company or Fine Dining restaurant. 

• 5+ years work experience in NYC. 

• Fluent in the English language: ability to read, write and comprehend instructions. Bi or Mulit-lingual preferred. 

• Costing, Inventory. 

• Work efficiently, utilize multi-tasking, and prioritize tasks. 

• Ability to be initiative and work independently. 

• Ability to adhere to high levels of confidentiality. 

• Have an outgoing, upbeat personality and positive attitude. 

• Handle working in a high energy and fast paced environment. 

• Guest-service oriented. 

• Have the sincere desire to serve guests. 

Physical Requirements 

• Move, lift, carry, push, pull, and place objects weighing 20 lbs. without assistance 

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity 

• Stand, sit, or walk for an extended period of time or for an entire work shift 

• Reach overhead and below the knees, including bending, twisting, pulling, and stooping 

• Remain in stationary position for extended periods of time 

Compensation & Benefits 

• Salary  Range $1300 – $1600 / weekly.