Executive Sous Chef

The Executive Sous Chef will work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal candidate will accomplish this by monitoring the daily functions of the culinary department, providing support and guidance to the culinary team, and ending in a positive guest experience.

What You Will Do

Responsibilities include developing and assuming key management responsibilities, developing and implementing creative menu items, planning and coordinating special events, managing hourly kitchen employees, and overseeing all kitchen operations.

Why It Might Be a Fit

The ideal candidate will possess strong leadership, communication, organization, and relationship skills, with experience in staff management, administrative responsibilities, and classical cuisine. A true desire to exceed guest expectations in a fast-paced customer service environment is required.

Requirements

• 5 to 10 years' experience in a top, first-class restaurant
• In-depth skills and knowledge of all kitchen operations
• Background in staff management, administrative responsibilities, and classical cuisine
• Strong leadership, communication, organization, and relationship skills
• Experience with training, financial management, and customer service
• Proficient in general computer knowledge
• NYC Department of Health Food Handling Certification, or similar certification
• Knowledge of OSHA Standards
• Ability to work flexible schedule to include weekends and holidays
• Previous experience in a Unionized property a plus

Benefits

• Salary Range: $91,000 - $115,000 Annually
• Benefits not explicitly mentioned in the posting