Executive Sous Chef

The hospitality group behind The Corner Store, The Eighty Six and Or' Esh is opening a NEW CONCEPT in the West Village.

Catch Hospitality Group is an environment where active thinking and active feedback are part of the culture. We are driven by a team first mentality and a relentless commitment to three core principles: Great Food, Great Service, and Great Vibe.
Our continued growth and expansion are made sustainable through our focus on internal mentorship, leadership development, and a strong bias for promoting from within.

Position Overview
We are looking for an Executive Sous Chef who is highly passionate about food, leadership, cleanliness, organization, and daily
kitchen execution.

The Executive Sous Chef plays a critical role in supporting the Executive Chef and leading the BOH team through prep, service, training, product quality, sanitation, ordering, inventory, and kitchen organization. This person is hands on, solutions oriented, and committed to maintaining a high standards kitchen culture rooted in professionalism, accountability, active feedback, and continuous improvement.
The ideal Executive Sous Chef leads by example, works with urgency and precision, and understands how to balance culinary excellence with operational discipline. This role requires strong communication, calm leadership under pressure, a deep respect for product, and the ability to develop cooks and junior leaders while protecting the guest experience.
The Executive Sous Chef must be available to work varied shifts, including nights, weekends, and holidays.

Compensation: $70,000 to $80,000 annually

Essential Duties and Responsibilities
 Support the Executive Chef in overseeing daily BOH operations, including prep, service, ordering, receiving, inventory, sanitation, training, and team performance.
 Lead by example during prep and service, maintaining standards for food quality, consistency, timing, cleanliness, organization, and presentation.
 Supervise, coach, and develop sous chefs, junior sous chefs, line cooks, prep cooks, dishwashers, receivers, and other BOH team members.
 Ensure all recipes, prep lists, portioning standards, plating standards, station setups, and service expectations are followed consistently.
 Maintain strong service flow during high volume periods by supporting stations, troubleshooting in real time, and helping the team stay calm and organized under pressure.
 Oversee kitchen cleanliness and organization, including daily sanitation, deep cleaning, storage standards, equipment care, labeling, FIFO, and health department readiness.
 Support ordering, receiving, inventory controls, product rotation, waste reduction, and proper storage of all food and BOH supplies.
 Assist with food cost awareness, labor efficiency, prep planning, and product utilization without compromising quality or guest experience.
 Assist with scheduling, training plans, onboarding, station development, and performance feedback as directed by the Executive Chef.
 Maintain a deep understanding of ingredients, seasonality, cooking technique, menu standards, and product specifications.
 Support menu testing, specials, private events, tastings, and culinary projects as needed.
 Communicate clearly and professionally with BOH leadership, FOH managers, ownership, and team members to support smooth restaurant operations.
 Address execution, cleanliness, organization, and performance opportunities in real time through active coaching and constructive feedback.
 Uphold Catch Hospitality standards for professionalism, respect, teamwork, hospitality, and accountability.
 Perform other duties as assigned.

Qualifications
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required.
 At least 3 to 4 years of progressive culinary leadership experience in a high volume, upscale, fine dining, or chef driven restaurant.
 Strong culinary fundamentals, advanced knife skills, station execution, product knowledge, and understanding of refined food preparation.
 Proven ability to lead kitchen teams through busy service while maintaining consistency, precision, cleanliness, and high standards.
 Strong understanding of food safety, sanitation, allergen awareness, labeling, storage, FIFO, and health department requirements.
 Experience training, coaching, mentoring, and developing cooks and junior kitchen leaders.
 Ability to remain calm, organized, and solutions oriented under pressure.
 Strong interpersonal and conflict resolution skills.
 Effective written and verbal communication skills.
 Stable and progressive work history with a strong work ethic and high level of reliability.
 Able to work in a standing or walking position for extended periods of time.

Preferred Qualifications
 Experience in a high end, fine dining, Michelin caliber, luxury hotel, or high profile restaurant environment.
 Experience with ordering, receiving, inventory, food cost control, labor awareness, waste tracking, and vendor
communication.
 Experience supporting menu development, private dining, events, openings, or seasonal menu changes.
 Experience working cross functionally with FOH leadership to support communication, service flow, and guest satisfaction.
 ServSafe, HACCP, or similar food safety certification is a plus.
 Graduate of an accredited culinary program is a plus.

Physical Requirements
The physical demands for this position include seeing, hearing, speaking, reaching, standing, walking, bending, lifting, carrying,
pushing, pulling, and moving intermittently during working hours. This position may require frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds. These physical requirements may be accomplished with or without reasonable accommodations.

What We Offer You
 Opportunities for advancement.
 Multiple benefit plans to suit your needs.
 Paid Sick Leave, Paid Time Off, or state specific paid leave.
 401K.
 Positive and respectful work environment where diversity is valued.
 Generous employee discounts.
 Community volunteer opportunities.

Disclaimer
The above information is intended as a high level overview of the responsibilities and qualifications for the position and does not represent the full job description, which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.
EOE