Executive Sous Chef
About the role
Do you want to work with a business-minded team to execute unique menus? Are you diligent in preparing an out-of-this-world eating experience?
We need an Executive Sous Chef who can spice up our menus, works well in a fast-paced environment, and is responsive to the needs of our clients.
We put a lot of heart, energy, and creativity into our food. If you share the same vision and passion for creating unforgettable meals, apply now and let's get cooking!
What you'll be doing
- Support the city kitchen alongside the Executive Chef
- Aid in the design of unique weekly menus, special events, and holiday specials for all dietary needs and restrictions
- Aid with daily pack out
- Aid in managing, training, and coaching the kitchen staff
- Execute strict quality control and assurance
- Monitor inventory, assist with ordering
- Monitor portion control and food costs
- Ensure the kitchen operations meet company and facility standards
- Oversee daily kitchen opening and closing duties, including deep cleaning
- Comply with and enforce sanitary regulations and safety standards
- Complete all required documentation, reports, and/or logs in a timely manner
- Contribute to discussions around menus, new policies, implementation, and new services
Our ideal candidate
- Has a minimum of 2 years Sous Chef experience for large volume cooking for at least 300+, catering experience preferred
- Has worked in previous kitchen roles such as line cook, prep/dishwasher
- Has excellent communication skills
- Thinks quickly and critically under pressure
- Enjoys exercising creativity to develop new menus
- Understands diverse cooking methods, ingredients, and equipment
- Has experience with Google applications (Gmail, Google Drive), Microsoft Office and is comfortable communicating through email. Computer skills are required.
Perks + benefits
- Compensation: $80k-95k per year + yearly bonus opportunity; negotiable based on experience
- Company-sponsored health insurance plans, including 100% company-paid HDHP, as well as vision + dental opt-in
- 401(k) program available after six months of employment
- 80 hours of PTO with each year of employment, 10 company paid holidays, and a paid winter break from Dec 24 - Jan 1
- Free lunch during meal service
- Opportunities to take on larger roles within our organization + learn with a fast-growing start-up
Job Type
Full-Time
Shift
Weekdays
Weekly day range
Monday through Friday // 4:00am - 12:00pm
Eligibility
This position must maintain a State Food Handlers Card
Work environment
This position is based in a commercial commissary kitchen.
Physical requirements
- This position requires standing for up to 6 hours at a time and moving equipment up to 50 lbs.
About Sifted
Sifted was founded in 2015 by Kimberly Lexow and Jess Legge with a bold vision — to reimagine office food as an experience rooted in hospitality, sustainability, and intentionality.
What began as a modern take on workplace meals quickly evolved into a nationwide food platform that supports culture, community, and carbon-conscious choices across hundreds of companies. We're not a caterer — we're a workplace food partner.
Our team is our secret sauce — a mix of hospitality pros, culinary experts, technologists, and innovators redefining what it means to build meaningful, stable, and opportunity-filled careers in hospitality. At Sifted, people stay, grow, and thrive — our team members remain with us three times longer than the industry average.
We offer flexibility, generous perks, and room to grow — hiring builders, operators, creatives, and craftspeople who care about making work (and workplaces) better.
At Sifted, our team culture mirrors the experiences we design for our clients:
- Creative Freedom: Everyone contributes ideas and shapes the future of our service.
- Hospitality-Driven: No matter your role, you’re in service to someone — and that matters.
- Career Growth: We invest in internal mobility, mentorship, and hands-on learning.
- People First: We support flexible work, celebrate wins, and lead with empathy.
- Real Impact: Every day, your work reduces waste, improves lives, and connects people through food.
The pay range for this role is:
$80 - $95 USD per year (New York City Kitchen)
Operations
Long Island City, NY