Executive Sous Chef

Position Overview

The Executive Sous Chef is the second-in-command of all day-to-day back-of-house operations at Empellón. This role is responsible for the leadership, execution, and continuous improvement of culinary standards, kitchen operations, and team development while upholding the culture, vision, and financial parameters of the restaurant group.

This is a hands-on leadership position requiring deep technical skill, strong organizational discipline, and the ability to translate creative vision into consistent execution at scale.

Areas of Focus

-BOH Team Leadership & Training

-Culinary Product & Menu Execution

-BOH Operations & Cost Controls

-Facilities, Sanitation & Compliance

-Special Projects & Events

Key Responsibilities

BOH Team Leadership

-Uphold and model all company culture, policies, and compliance standards

-Recruit, onboard, train, and retain BOH staff

-Oversee and enforce all BOH training programs and materials

-Conduct coaching, performance reviews, and progressive discipline

-Ensure consistent adherence to BOH uniform and professionalism standards

-Maintain compliance with all required certifications and labor mandates

Facilities & Sanitation

-Oversee cleanliness, organization, and maintenance of all BOH and BOH-facing FOH areas

-Ensure ongoing NYC Department of Health compliance

-Conduct frequent internal sanitation inspections with documented follow-up

-Coordinate repairs, maintenance, and equipment functionality

Culinary Product

-Own the flavor, presentation, consistency, and excellence of all menu items

-Execute all menu changes, seasonal updates, and specials

-Maintain complete and accurate recipe documentation

-Order all food, disposables, and chemical supplies

-Lead vendor selection, onboarding, and relationship management

-Ensure proper receiving, storage, inventory rotation, and waste control

BOH Operations & Financial Controls

-Manage BOH labor within established targets

-Collaborate on BOH scheduling and staffing models

-Maintain food cost in accordance with budgeted parameters

-Participate in menu costing and pricing strategy

-Monitor inventory levels and purchasing efficiency

Special Projects

-Plan and execute food for photo shoots, media, and marketing initiatives

-Execute on-site and off-site special events

-Provide managerial coverage or leadership support as needed

Physical & Scheduling Requirements

-Ability to stand and work for extended periods in a fast-paced, high-temperature kitchen

-Ability to lift, push, or pull up to 50 lbs

-Comfortable working nights, weekends, holidays, and variable schedules

-Ability to work in tight, high-volume kitchen environments

Required Experience & Qualifications

-High School Diploma or equivalent

-Minimum 13 years experience in high-volume or fine dining kitchens

-Minimum 3 years in a kitchen management or leadership role

-Valid NYC Food Protection Certificate

-Fluent and literate in English

Core Competencies

-Deep knowledge of kitchen safety, sanitation, and DOH regulations

-Advanced knife skills and mastery of classical and modern fabrication

-Proficient in both metric and imperial measurement systems

-Strong command of modern and classical cooking techniques

-Mastery of all kitchen stations

-Strong plating skills and aesthetic sensibility

-Proficient in cost control, purchasing, and labor scheduling

-Owns and maintains personal knives; proficient with water-stone sharpening

-Ability to translate creative direction into repeatable execution

Vital Traits

-Honest, reliable, and consistent

-Strong communicator across in-person and digital channels

-Highly organized with exceptional attention to detail

-Calm, focused, and decisive under pressure

-Clean, disciplined, and urgency-driven

-Natural leader with the ability to motivate and develop teams

-Ambitious and interested in long-term growth within a restaurant group

Empellón is an Equal Opportunity Employer.