Executive Sous Chef

About Goosefeather James Beard–nominated Chef Dale Talde brings a contemporary perspective to traditional Cantonese cuisine at Goosefeather, the first concept from Food Crush Hospitality, a partnership between him and his wife, Agnes.

Guests can expect a unique and flavorful dining experience as Dale pays tribute to the cuisine of Hong Kong, with a focus on noodles, Cantonese barbecue, and dumplings, complemented by a beverage program inspired by traditional flavors with a modern Hong Kong twist. The Opportunity The Executive

Sous

Chef is a senior culinary leader responsible for overseeing day-to-day kitchen operations and driving culinary excellence across Goosefeather. This role partners closely with the Executive Chef to uphold the restaurant’s creative vision, financial performance, team development, and operational standards.

Location & Accessibility Goosefeather is located in Tarrytown, NY, approximately 35–40 minutes from Grand Central Terminal via Metro-North (Hudson Line), with the restaurant a short walk from the Tarrytown station. This role is on-site and ideal for candidates based in Westchester, the Hudson Valley, or NYC who are comfortable with a commuter rail schedule.

For the right candidate, a relocation stipend may be offered to support a move to the Westchester or greater Hudson Valley area.

What You’ll Be Doing Oversee daily labor and food cost performance, proactively identifying risks, trends, and opportunities to remain within budgetary goals Own and maintain accurate recipe costing to support consistent profitability and margin control 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 Manage cooks and porters in daily responsibilities, providing clear, effective direction and maintaining consistent standards 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 Conduct line checks during service to ensure Department of Health compliance; address violations immediately and maintain a clean, organized, labeled kitchen Promote and practice safe work habits through training, education, and day-to-day management; identify and resolve hazards; document incidents and support initial investigation/root cause review Requirements Able to lift 50+ lbs Fluent in written and spoken English Demonstrated leadership that inspires teams to meet and exceed standards Able to work nights, weekends, holidays, and a variable schedule based on business needs Able to walk, stand, and/or bend continuously for extended periods Ability to perform under pressure and maintain professionalism during high-volume service Strong math skills, including comfort working with percentages Commitment to excellence in hospitality for both internal and external guests; familiarity with best practices Excellent time management, organization, and problem-solving skills Passion for exceptional hospitality, food, and beverages Minimum 4-6 years of progressive culinary leadership experience, including experience as a

Sous

Chef or higher in a high-volume, quality-driven restaurant Culinary Arts Degree a plus, but not required. Perks Paid Time Off Employee discounts on dining Medical/Dental/Vision insurance Commuter benefits An opportunity to grow and further your career with the team Goosefeather is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability.