Executive Sous Chef

About the Opportunity

We are seeking an experienced Executive Sous Chef to lead the back-of-house operations for a fast-growing, high-volume restaurant concept in New York City. This role is ideal for a hands-on culinary leader who is passionate about food quality, operational consistency, and developing high-performing kitchen teams.

The Executive Sous Chef will oversee all back-of-house operations, ensuring the highest standards of food quality, consistency, safety, and efficiency while working closely with executive leadership to support the continued growth of the brand.

Position Overview

The Executive Sous Chef will be responsible for the day-to-day leadership of the kitchen, ensuring smooth operations, strong team performance, and consistent execution of menu standards. This individual will set the tone for kitchen culture by maintaining accountability, developing staff, and leading by example in a fast-paced environment.

Key Responsibilities

Kitchen Operations & Food Quality

• Ensure all menu items meet strict standards for taste, presentation, portioning, and consistency.
• Maintain adherence to approved recipes, preparation methods, and operational procedures.
• Conduct daily kitchen walkthroughs to verify food quality, cleanliness, and operational readiness.
• Monitor kitchen performance through operational reporting and coaching team members to maintain high standards.
• Ensure compliance with all food safety standards and local health department regulations.

Team Leadership & Development

• Lead, coach, and develop kitchen staff across multiple stations.
• Oversee hiring, onboarding, and training of back-of-house employees.
• Provide ongoing feedback and development opportunities to build strong teams.
• Foster a positive, respectful, and collaborative kitchen culture.

Financial & Operational Management

• Manage food inventory, ordering, and cost controls to meet financial targets.
• Monitor labor and scheduling to maintain operational efficiency.
• Maintain strong organization and communication within the kitchen team.

Collaboration & Communication

• Partner closely with front-of-house leadership to ensure operational alignment.
• Communicate effectively with senior leadership regarding kitchen operations, challenges, and opportunities for improvement.
• Participate in leadership meetings and support operational planning initiatives.

Qualifications

• Minimum 35 years of leadership experience in a high-volume kitchen environment (Head Chef, Sous Chef, or Kitchen Manager).
• Experience in fast-casual, QSR, or high-volume restaurant operations strongly preferred.
• Strong understanding of food safety protocols and health department compliance .
• Proven ability to lead and motivate diverse kitchen teams.
• Hands-on leadership style with a commitment to operational excellence.
• Culinary degree or equivalent professional experience preferred.
• NYC Food Handlers Certification required.

Compensation & Benefits

• Base Salary: $85,000
• Healthcare Stipend: $500 per month
• Paid Time Off: 2 weeks annually
• Performance Bonus: Up to $6,000 annually based on quarterly performance, with additional earning potential.
• Growth opportunities within a rapidly expanding hospitality brand.
• Collaborative, mission-driven culture focused on food quality and team development.