Executive Sous Chef

OVERVIEW

The Executive Sous Chef with F&B 575 at Aman New York is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems.

 
COMPENSATION

This position has an annual salary that may range from $100,000 to $110,000. 

KEY RESPONSIBILITIES

General Responsibilities

• Assist the Chef de Cuisine and Sous Chefs in all aspects of kitchen operations to ensure excellence in service and product quality.

Financial

• Ensure departmental operations adhere strictly to the approved budget.
• Maintain targeted food cost percentages.
• Accurately cost and update all menu items, including new offerings.
• Update event menu costing on a quarterly basis.
• Minimize product waste through effective management and controls.

Administration

• Attend meetings and briefings with department heads as directed by the Chef de Cuisine, General Manager, and Director of Food & Beverage.
• Ensure all departmental reports and correspondence are completed accurately and on time.
• Develop and implement food & beverage policies as needed.
• Create innovative menu offerings and adapt menus seasonally.
• Support quarterly menu changes and updates.

• Liaise with Sales and Events teams regarding special requests for private and group functions.

Personnel & Operations

• Train kitchen staff on new menu items, including preparation, execution, and presentation.
• Develop and implement operational procedures, policies, and standards.
• Guide and support the culinary team in maintaining kitchen standards and systems.
• Review and plan weekly BEOs (Banquet Event Orders) for smooth execution.
• Establish and maintain weekly par levels for all kitchen inventory, including staff cafeteria items.
• Foster a positive team environment and ensure staff readiness at the start of each shift.

• Ensure compliance with all employee handbook policies.

Health and Food Safety

• Understand and comply with the Aman Food Safety Management System (FSMS), including all updates.
• Identify and address potential critical control points.
• Ensure compliance with NYS Department of Health and Diversey guidelines, including proper record keeping (e.g., temperature logs, calibration logs).
• Maintain cleanliness and sanitation across all kitchen, prep, and storage areas.
• Ensure proper labeling, storage, and accessibility of all food items.
• Monitor food and refrigeration temperatures.

• Oversee cleanliness of all storage areas, including walk-ins, freezers, and dry storage.
• Accept or reject deliveries based on quality standards.
• Maintain a clean and organized open kitchen environment at all times.
• Conduct regular checks of mise en place to ensure quality and readiness.
• Perform random sanitation and temperature checks.
• Prepare staff based on reservations and operational needs.
• Ensure proper lineup and readiness for service.
• Oversee end-of-shift cleaning and sanitation procedures.
• Manage prep lists and ensure timely completion.
• Ensure proper rotation, labeling, and dating of all products.
• Perform additional tasks or projects as assigned by management.

REQUIRED EXPERIENCE AND QUALIFICATIONS

• Minimum of 3+ years of experience in a Sous Chef, Senior Sous Chef, or similar managerial role in a luxury restaurant or hotel environment (Italian cuisine preferred).
• Experience managing teams of 30+ employees.
• NYC Food Handler’s Certification required.
• Completion of Diversey Level III Food Safety Training within the first 60 days.
• Strong knowledge of culinary techniques and emerging food trends.
• Proficiency in Microsoft Office.
• Culinary degree or apprenticeship preferred.
• Proven ability to train, mentor, and develop culinary staff.
• Strong leadership, teamwork, and communication skills.
• Ability to work long hours in a fast-paced environment.
• Flexibility to work weekends, nights, and holidays.
• Strong organizational and time management skills with minimal supervision.
• Exceptional attention to detail.
• Cultural awareness and sensitivity.
• Ability to multitask in a high-pressure environment.
• Maintain a clean and professional appearance in accordance with company standards.
• Ability to stand for extended periods.
• Ability to lift, carry, push, and pull up to 30 lbs.
• Multilingual skills are a plus.