Executive Sous Chef
Ivy on Main
103 Main St, Westhampton Beach, NY 11978, United States
Be an early applicant
Required Years of Experience
3 years
Job Details
As the Executive Sous Chef, you will serve as the second-in-command in our kitchen, working in direct partnership with our Executive Chef. You will oversee daily culinary operations, manage a high-performing line crew, and ensure every plate leaving the pass meets our strict standards for taste, presentation, and precision. The ideal candidate blends exceptional technical culinary skill with strong operational leadership and financial acumen.
Key Responsibilities
- Kitchen Leadership: Direct daily back-of-house operations, ensuring peak performance during high-volume service, and acting as the culinary authority in the Executive Chef's absence.
- Culinary Excellence: Enforce rigorous standards for food quality, plating aesthetics, temperature, and strict adherence to standardized recipes.
- Team Development: Recruit, train, mentor, and schedule kitchen personnel while fostering a culture of mutual respect, accountability, and continuous learning.
- Financial Management: Manage inventory, place orders, track food and labor costs, and implement waste-reduction strategies to maximize profitability.
- Health & Safety Compliance: Ensure the kitchen meets or exceeds all local health department codes, HACCP regulations, and safety standards at all times.
- Menu Collaboration: Assist the Executive Chef with seasonal menu development, daily specials, and recipe testing.
Qualifications & Experience
- Minimum of 3–5 years of progressive culinary management experience as a Sous Chef or Executive Sous Chef in a fine-dining or high-end kitchen.
- Comprehensive knowledge of advanced culinary techniques, seasonal ingredients, and precise plating styles.
- Proven ability to effectively manage kitchen logistics, schedules, and food costs.
- Strong communication and interpersonal skills, with a track record of successfully leading, motivating, and retaining a kitchen team.
- Valid food safety certification (e.g., ServSafe Manager or local equivalent).
- A degree or certificate in Culinary Arts is highly preferred but not mandatory for candidates with exceptional practical experience.
Compensation Details
Compensation: Salary ($65,000.00 - $80,000.00)
Benefits & Perks: Paid Time Off, Potential Bonuses
Required Skills
Operational Leadership
Culinary Creativity
Mentorship
Recruitment Skills
Training Skills
Problem Solving Skills
Attention to Detail
Time Management
Read more
New American
Upscale Casual, Bar / Lounge
Ivy On Main is a New American-style restaurant and cocktail lounge located on Main Street in Westhampton Beach.
CountryLanguage
