Executive Sous Chef

Key Responsibilities

• Lead daily kitchen operations, ensuring quality, consistency, and efficiency.
• Mentor and coach BOH hourly and management staff, fostering professional growth and accountability.
• Assists executive chef in formal performance management evaluations for Sous Chefs and Shift Leads by providing feedback and participating in delivery.
• Staff Management & Training
• Collaborate with the HR team to facilitate recruitment, interviews, hiring and onboarding.
• Execute training for all new line-level BOH hires using standardized training processes.
• Ensure staff proficiency in core skills and consistency in executing standardized recipes.
• Lead efforts to cross-train and develop individual staff members.
• Participates in the training of all BOH managers, ensuring leadership readiness.
• Collaborates with Executive Chef and FOH managers in creating materials needed to properly train FOH staff on F&B offerings and executes training sessions.
• Culinary Operations & Execution
• Manages all BOH staff schedules to conform to the master staffing plan, ensuring that all necessary items are communicated to the Executive Chef & Payroll team.
• Expedite service as needed to maintain efficiency during peak business hours.
• Collaborate with the Executive Chef on menu evolution including menu development, tastings and implementation.
• Collaborate with the FOH team to ensure seamless communication between departments.
• Ensure efficiency of kitchen operations through daily examination of workflows and equipment maintenance, taking initiative in resolving issues using sound judgement and making suggestions for improvements in daily notes and weekly management meetings.
• Foster a high-performance culture through effective task management.
• Oversee equipment maintenance and repairs to ensure operational efficiency.
• Inventory & Cost Management
• Oversee inventory management, ordering, and vendor relationships.
• Manage daily inventory processes, setting and maintaining pars.
• Collaborate with the VP, Culinary Director to optimize food costs and purchasing.
• Identify areas for cost savings while maintaining food quality and consistency.

Qualifications

• 5+ years of BOH leadership experience in a fast-paced, high-volume environment.
• Strong leadership and coaching skills with the ability to develop talent.
• Proficient in inventory management, cost control, and vendor negotiations.
• Deep understanding of food safety and sanitation standards.
• Excellent multitasking, prioritization, and operational management skills.
• Strong communication and problem-solving abilities.

Pay & Benefits

• $85,000 - $90,000 annual salary
• Generous Paid Time Off
• Paid Safe & Sick Time
• Comprehensive Medical, Dental, and Vision Insurance
• 401k Plan with Company Match
• Company Sponsored 10k Life Insurance Policy
• Commuter Benefits Program
• Employee Assistance Program with access to free counseling/coaching
• Work-life balance with consecutive days off
• Internal meal allowance and designated meal breaks
• Annual performance and compensation review

Working Conditions

• This role operates in a professional kitchen environment and routinely uses standard kitchen equipment, including knives and appliances.
• The kitchen is small and fast-paced, and temperatures may be high.
• The workspace spans two levels, and the ability to navigate stairs is required.
• While performing the duties of this role, the employee is required to stand for extended periods, walk, and occasionally sit.
• The employee must occasionally lift or move kitchen products and supplies weighing up to 40 pounds.
• Days and hours of work vary, with a standard schedule of approximately 40-45 hours per week.
• Evening and weekend availability are required.
• This is a full-time FLSA exempt salary position based in the LPHG kitchen at Chelsea Market, located at 75 9th Avenue, New York, NY, 11001.