Executive Sous Chef for Seafood Large Restaurant

Location: Chelsea - NYC

Compensation:
$80,000–$90,000
+ Super compeittive / Top-Tier Benefits

We are proud to partner with one of the most exceptional hospitality groups in New York City, renowned for its vibrant culture, award-winning seafood concepts, and commitment to sustainability, excellence, and hospitality innovation.

This is a search for an Executive Sous Chef (ESC) — a pivotal leadership role at the heart of a multi-unit, high-volume culinary operation.

This company is not your typical big-name corporate group. Though they run one of NYC’s most iconic seafood destinations — spanning multiple outlets inside the famed Chelsea Market — they remain a tight-knit, second-generation family-owned business that deeply values its people, its products, and its impact.

With a Michelin-acclaimed oyster bar, bustling seafood hall, fresh sushi and raw bar, and a beloved neighborhood seafood restaurant all under one roof, this operation is a true culinary powerhouse. They serve over 1,500 orders per day, move through 600 pounds of lobster and 20,000 oysters weekly, and are committed to making nearly everything in-house, fresh, and from scratch.

As Executive Sous Chef, you’ll be the trusted right hand to the Executive Chef, helping lead and inspire a kitchen team of ~55 staff across four unique culinary outlets. With the support of four Sous Chefs, you will oversee daily operations, staff development, quality control, and kitchen efficiency, ensuring smooth service and exceptional standards every day.

This is a high-impact, hands-on leadership role — perfect for someone who thrives in fast-paced environments, leads by example, and is excited to shape the future of a powerhouse kitchen operation.

• Lead, mentor, and elevate a 55+ person BOH team alongside the Executive Chef

• Oversee four culinary outlets: seafood hall, sushi bar, raw bar, and restaurant

• Maintain exceptional food quality, consistency, and service standards

• Train, coach, and develop BOH team members, fostering accountability and growth

• Manage BOH schedules, inventory, and cost control systems

• Collaborate on seasonal menu development and operational improvements

• Partner closely with the Executive Chef and Director of Culinary on long-term kitchen success

• At least 5 years of kitchen leadership experience, with 1+ year in a management role

• Proven success in high-volume, multi-unit operations

• Strong communicator, problem-solver, and motivator with a passion for teamwork

• Well-versed in cost control, inventory, ordering, and vendor management

• Food safety certified, with deep knowledge of BOH systems and culinary operations

• Enthusiastic about mentorship, sustainability, and hospitality excellence

• Competitive salary: $80,000–$90,000, depending on experience

• Up to 5 weeks Paid Personal Time (20 vacation days in the first year, increasing to 25)

• 7 paid sick days per year

• Comprehensive medical, dental, vision coverage (90% employer-paid)

• 401(k) with company match

• 5-day workweek with two consecutive days off

• Shifts capped at 9 hours (including breaks), with schedule changes communicated at least 30 days in advance

• Daily family meal, commuter benefits, and strong career growth opportunities

This well-respected hospitality group has been a pioneer in the NYC seafood space since the 1970s, blending old-school quality with modern culinary innovation. With a loyal team — many of whom have been with the business for over a decade — they are committed to creating not just an incredible guest experience, but an environment where hospitality professionals can thrive, grow, and build long-term careers.

If you’re looking for a leadership role at a dynamic, people-focused hospitality group, this is your moment.