Job Description

Premier French restaurant located in the heart of New York City, offering an elevated dining experience with a focus on traditional French culinary techniques and locally-sourced ingredients is seeking a passionate Executive Sous Chef to join our team and help maintain the high standards of excellence that define our restaurant.

Job Compensation & Benefits:

• Competitive base salary between $95,000 - $110,000;
• Performance bonus program; 
• Comprehensive health, dental, and vision insurance options;
• Life Insurance 
• 401(k) retirement savings
• Paid time off (vacation and sick time);
• Generous employee dining discount program 

Job Overview:

• Leadership & Management: Supervise and mentor kitchen staff, providing direction and support in their culinary development. Ensure proper staffing levels, training, and performance evaluations.
• Training & Development: Continuously foster a culture of learning and improvement within the kitchen. Provide on-the-job training and encourage creative collaboration among the kitchen team.
• Food Quality Control: Monitor and maintain the quality and consistency of all dishes leaving the kitchen to ensure consistency in overall culinary vision. Ensure adherence to recipes, presentation standards, and portion control.
• Kitchen Operations: Oversee the daily kitchen operations, ensuring smooth workflow, organization, and cleanliness in all stations. Manage inventory, order supplies, and maintain equipment.
• Health & Safety Compliance: Ensure that all kitchen staff adhere to health, safety, and sanitation guidelines, including food safety regulations, cleanliness, and safe food handling practices.
• Collaboration: Work closely with the front-of-house management team to ensure a seamless guest experience, particularly in managing food timing and quality during service.
• Cost Management: Assist with budgeting and controlling food costs, waste, and labor. Contribute to efforts to optimize kitchen efficiency while maintaining high culinary standards.
• Problem-Solving: Address any kitchen-related issues that arise, including equipment failure, staffing challenges, or supply shortages, and take proactive steps to resolve them.

What we're looking for:

• Minimum of 5 years of culinary experience in a fine dining or upscale restaurant;
• Strong knowledge of French cuisine and cooking techniques, with a passion for culinary excellence;
• Proven ability to manage a high-volume kitchen while maintaining quality and consistency under pressure;
• Exceptional communication skills and the ability to collaborate effectively with all departments;
• Knowledge of food safety and sanitation regulations;
• Culinary or hospitality degree or equivalent experience is preferred.

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