Executive Sous Chef

EXECUTIVE SOUS CHEF

Description

The Executive Sous Chef position at Tigre supports the day-to-day culinary operation of the venue, reporting to the General Manager and working under the Executive Chef to execute the vision of Tigre’s food program. The Executive Sous Chef is responsible for upholding standards of food quality and consistency, maintaining an organized and high-functioning kitchen, and leading a close-knit kitchen team with focus, maturity, and respect.

Leadership Team

Tigre is part of the growing Premiere Enterprises portfolio, led by a culinary and beverage team built to match its ambition. Christian Czernicki, Culinary Lead, re-launches the cocktail lounge’s food program, bringing experience as Executive Chef of Diner and prior kitchen leadership at Union Square Cafe and Carbone. William Elliott, of Maison Premiere fame, leads beverage innovation as Managing Partner and Executive Bar Director of Maison Premiere and VP of Premiere Enterprises, with nearly two decades building nationally recognized cocktail programs and co-authoring The Maison Premiere Almanac. Joshua Boissy and Krystof Zizka, as co-founders and long-term partners in the business, round out the Executive Management team.

Duties and Responsibilities

● Reporting Structure: Report directly to the General Manager on operations, staffing, scheduling, and administrative matters, while taking culinary direction from the Executive Chef

● Food Quality & Consistency: Uphold Tigre’s standards for food quality, presentation, and consistency across every service

● Kitchen Operations: Maintain an organized, clean, and high-functioning kitchen, ensuring smooth execution during service and prep

● Team Leadership: Lead a close-knit kitchen team with focus, maturity, and respect, setting the tone for professionalism in the back of house

● Food Program Development: Contribute ideas, testing, and execution to Tigre’s growing food program in partnership with the Executive Chef

● Events: Help plan and execute food for Tigre’s bustling private events and large-party offerings, as directed by the General Manager

● Departmental Communication: Keep the General Manager and Executive Chef informed on prep, service needs, staffing, and any operational issues, and coordinate with the bar team as needed

● Training & Development: Train and support kitchen staff on recipes, techniques, and standards, upholding the quality and brand of Tigre

● Compliance & Safety: Ensure full compliance with DOH, sanitation, and kitchen safety standards at all times

● Problem Solving: We’re looking for someone who doesn’t just identify problems, but comes to the table with solutions. The Executive Sous Chef should anticipate issues in the kitchen, take ownership of resolving them, and bring thoughtful, practical recommendations to the General Manager and Executive Chef

● Professional Conduct: Tigre is a world-class, top-tier luxury restaurant and bar, with standards to match. It’s imperative that the Executive Sous Chef not only behave as such, but also instill the highest standards possible across the kitchen team, leading by example and holding those who fail to uphold our standards accountable. Clear communication is a vital part of this role, including with regard to challenges, shortcomings, prep, ordering, scheduling, and problem solving.

Requirements

● Kitchen Leadership: Minimum of 1 year in a kitchen leadership role (Sous Chef, Junior Sous Chef, or equivalent)

● Professional Experience: 4+ years of professional cooking experience, with a strong background in upscale or fine-dining kitchens

● Culinary Skill: Strong classical technique, a refined palate, and a consistent eye for plating and presentation

● High-Volume Execution: Proven ability to maintain quality and pace in a busy, high-volume service environment

● Kitchen Management: Working knowledge of ordering, inventory, food cost, and prep systems

● Events Experience: Experience executing private events, buy-outs, or banquets preferred

● Certification: NYC Food Protection Certificate required (or ability to obtain it within 30 days of hire)

● Availability: Open availability for nights, weekends, and holidays

● Physical Requirements: Ability to stand for extended periods and lift up to 50 lbs