Sous/Executive Chef

Executive Sous Chef Location : Culinary Leadership, Cantonese / Asian Cuisine, High-Volume Restaurant Operations, Menu Development, Food Cost & Recipe Costing, Labor Cost & Scheduling, Kitchen Team Development, Inventory & Vendor Management, Food Safety / DOH Compliance, Fine Dining / Upscale Hospitality A high-end, chef-driven restaurant in Westchester County, NY, offering a contemporary take on traditional Cantonese cuisine. The concept blends authentic Hong Kong-inspired flavors with modern culinary techniques, featuring specialties such as noodles, Cantonese barbecue, and dumplings alongside a creative beverage program. The restaurant is part of an independent hospitality group focused on delivering elevated food, beverage, and guest experiences. The Executive Sous Chef is a key culinary leader responsible for overseeing daily kitchen operations and supporting the Executive Chef in maintaining culinary excellence, consistency, and profitability. This role will lead and develop the culinary team, manage food and labor costs, oversee ordering and inventory, ensure food quality and safety standards, and help execute menu development and seasonal offerings. The ideal candidate will have 4–6+ years of progressive culinary leadership experience, including Sous Chef-level experience in a high-volume, quality-driven restaurant, with strong operational skills and a passion for exceptional food and hospitality. Oversee daily labor and food cost performance, proactively identifying risks, trends, and opportunities to remain within budgetary goals Oversee weekly ordering, inventory control, and vendor coordination to minimize waste, spoilage, and shortages Inspect deliveries and ensure only highest-quality product is received; address sub-par product immediately Lead hiring, onboarding, training, performance management, and ongoing development of the culinary team Develop and manage weekly kitchen schedules within budgetary guidelines, partnering with the Executive Chef on alignment and coverage Train new hires on kitchen expectations, recipes, quality standards, and presentation for each dish Collaborate with the Executive Chef on menu development, seasonal changes, holiday offerings, and special events, ensuring operational feasibility and excellent execution address violations immediately and maintain a clean, organized, labeled kitchen Promote and practice safe work habits through training, education, and day-to-day management; document incidents and support initial investigation/root cause review Strong Culinary Leadership — Proven ability to lead, train, and develop a high-performing kitchen team in a demanding restaurant environment. # High-Volume Kitchen Operations — Experience managing service execution, quality standards, staffing, scheduling, ordering, inventory, and food safety. # Food & Labor Cost Management — Strong understanding of recipe costing, food cost, labor management, waste reduction, and maintaining profitability. Cantonese / Chinese Cuisine Experience — Familiarity with Cantonese, Hong Kong, or broader Chinese culinary techniques and flavors. # Fine Dining / Chef-Driven Restaurant Experience — Background in upscale, chef-driven, or Michelin/James Beard-caliber restaurants. # Culinary Arts Degree — Formal culinary education or certification, while not required.