Executive Sous Chef

The Executive Sous Chef is the second-in-command of the kitchen and a key leader responsible for executing the culinary vision with consistency, discipline, and excellence. This role bridges strategy and daily operations, ensuring food quality, team performance, and operational standards are upheld at all times.

Kitchen Leadership & Culture

• Lead and supervise all BOH team members during service

• Set the tone for professionalism, urgency, and accountability

• Train, mentor, and develop sous chefs and line cooks

• Enforce standards with consistency and fairness

• Maintain a calm, solution-oriented presence during high-volume service

Food Quality & Execution

• Ensure all dishes meet recipe, plating, and seasoning standards

• Conduct daily quality checks and tastings

• Maintain prep systems and pars to support seamless service

• Protect consistency across shifts

Operational Excellence

• Oversee ordering, inventory, and food cost controls

• Monitor waste and implement systems to reduce shrinkage

• Ensure proper storage, labeling, and DOH compliance

• Maintain equipment and communicate repair needs proactively

Staffing & Scheduling

• Assist in creating efficient BOH schedules aligned with labor targets

• Hold team members accountable to performance expectations

• Participate in hiring, onboarding, and performance reviews

Communication & Alignment

• Communicate clearly with Chef/Ownership regarding kitchen performance

• Collaborate with FOH leadership to ensure service alignment

• Address issues directly and constructively

• 5+ years kitchen experience, with 2+ years in leadership

• Strong organizational and time management skills

• Deep understanding of high-volume service

• Knowledge of food safety and NYC DOH regulations

• Ability to lead through example with professionalism and integrity

• Accountable

• Calm under pressure

• Detail-oriented

• Growth-minded

• Team-first mentality