Executive Sous Chef

Job TitleExecutive Sous ChefLocationTarrytown, NYSalary$80,000 - $90,000SkillsCulinary 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 HospitalityRead the overview of this opportunity to understand what skills, including and relevant soft skills and software package proficiencies, are required.About Company / OpportunityA 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.ResponsibilitiesOversee daily labor and food cost performance, proactively identifying risks, trends, and opportunities to remain within budgetary goalsOwn and maintain accurate recipe costing to support consistent profitability and margin controlOversee weekly ordering, inventory control, and vendor coordination to minimize waste, spoilage, and shortagesInspect deliveries and ensure only highest-quality product is received; address sub-par product immediatelyLead hiring, onboarding, training, performance management, and ongoing development of the culinary teamDevelop and manage weekly kitchen schedules within budgetary guidelines, partnering with the Executive Chef on alignment and coverageManage cooks and porters in daily responsibilities, providing clear, effective direction and maintaining consistent standardsTrain new hires on kitchen expectations, recipes, quality standards, and presentation for each dishCollaborate with the Executive Chef on menu development, seasonal changes, holiday offerings, and special events, ensuring operational feasibility and excellent executionConduct line checks during service to ensure Department of Health compliance; address violations immediately and maintain a clean, organized, labeled kitchenPromote 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 reviewMust-Have SkillsStrong 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.Nice to Have SkillsCantonese / 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. xhyhwjd Culinary Arts Degree — Formal culinary education or certification, while not required.