Tarrytown, NY

Executive Sous Chef

Goosefeather More Info

Tarrytown, NY

Full Time • Salary ($80k - $90k)

Expired: Jan 31, 2026

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Required Years of Experience

4 years

Job Details

About Goosefeather

James Beard–nominated Chef Dale Talde brings a contemporary perspective to traditional Cantonese cuisine at Goosefeather, the first concept from Food Crush Hospitality, a partnership between him and his wife, Agnes.

Guests can expect a unique and flavorful dining experience as Dale pays tribute to the cuisine of Hong Kong, with a focus on noodles, Cantonese barbecue, and dumplings, complemented by a beverage program inspired by traditional flavors with a modern Hong Kong twist.

The Opportunity
The Executive Sous Chef is a senior culinary leader responsible for overseeing day-to-day kitchen operations and driving culinary excellence across Goosefeather. This role partners closely with the Executive Chef to uphold the restaurant’s creative vision, financial performance, team development, and operational standards.

Location & Accessibility
Goosefeather is located in Tarrytown, NY, approximately 35–40 minutes from Grand Central Terminal via Metro-North (Hudson Line), with the restaurant a short walk from the Tarrytown station. This role is on-site and ideal for candidates based in Westchester, the Hudson Valley, or NYC who are comfortable with a commuter rail schedule.

For the right candidate, a relocation stipend may be offered to support a move to the Westchester or greater Hudson Valley area.

What You’ll Be Doing

Oversee daily labor and food cost performance, proactively identifying risks, trends, and opportunities to remain within budgetary goals
Own and maintain accurate recipe costing to support consistent profitability and margin control
Oversee weekly ordering, inventory control, and vendor coordination to minimize waste, spoilage, and shortages
Inspect deliveries and ensure only highest-quality product is received; address sub-par product immediately
Lead hiring, onboarding, training, performance management, and ongoing development of the culinary team
Develop and manage weekly kitchen schedules within budgetary guidelines, partnering with the Executive Chef on alignment and coverage
Manage cooks and porters in daily responsibilities, providing clear, effective direction and maintaining consistent standards
Train new hires on kitchen expectations, recipes, quality standards, and presentation for each dish
Collaborate with the Executive Chef on menu development, seasonal changes, holiday offerings, and special events, ensuring operational feasibility and excellent execution
Conduct line checks during service to ensure Department of Health compliance; address violations immediately and maintain a clean, organized, labeled kitchen
Promote and practice safe work habits through training, education, and day-to-day management; identify and resolve hazards; document incidents and support initial investigation/root cause review

Requirements

Able to lift 50+ lbs
Fluent in written and spoken English
Demonstrated leadership that inspires teams to meet and exceed standards
Able to work nights, weekends, holidays, and a variable schedule based on business needs
Able to walk, stand, and/or bend continuously for extended periods
Ability to perform under pressure and maintain professionalism during high-volume service
Strong math skills, including comfort working with percentages
Commitment to excellence in hospitality for both internal and external guests; familiarity with best practices
Excellent time management, organization, and problem-solving skills
Passion for exceptional hospitality, food, and beverages
Minimum 4-6 years of progressive culinary leadership experience, including experience as a Sous Chef or higher in a high-volume, quality-driven restaurant
Culinary Arts Degree a plus, but not required.

Perks

Paid Time Off
Employee discounts on dining
Medical/Dental/Vision insurance
Commuter benefits
An opportunity to grow and further your career with the team

Goosefeather is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability.

Compensation Details

Compensation: Salary ($80,000.00 - $90,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts

Required Skills

Strong Communication Skills for Team Collaboration

Attention to Detail in Food Quality and Safety

Ability to Manage Multiple Tasks in a High Pressure Environment

Mentorship Skills for Developing Culinary Team Members

Adaptability to Changing Business Needs and Schedules

Customer Service Orientation for Internal and External Guests

Ability to Maintain Cleanliness and Organization in the Kitchen

Conflict Resolution Skills for Addressing Team Performance Issues

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Executive Sous Chef

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