Culinary Team - Executive Sous Chef

Testing Site - JPMC; New York (NY); Sur place; USD 90 000 - 130 000; Plein temps

Résumé du poste

Testing Site - JPMC is seeking an Executive Sous Chef to shape refined event menus and deliver exceptional hospitality at our new New York headquarters. You will lead a culinary team, collaborate with the Executive Chef, and ensure flawless onsite events from luncheons to dinners.

With 10+ years in fine dining, you will drive menu costing, standards, and staff development while maintaining top food quality, safety, and efficiency across high-volume service.

Qualifications

• 10+ years in high-end/fine-dining kitchens.
• Strong leadership across events, facilities, and service teams.
• Expertise in French and cosmopolitan American cuisines.
• Proven ability to manage costs, menus, and quality standards.

Responsabilités

• Lead day and night catering operations for onsite events.
• Plan kitchen staffing, schedules, and pre-shift checks.
• Develop event menus, costings, and budget adherence.
• Uphold food quality, presentation, and consistency standards.
• Maintain sanitation, allergen controls, HACCP, labeling, and logs.
• Oversee equipment maintenance and facilities liaison.
• Coach, mentor, and evaluate a diverse culinary team.
• Recruit, train, and manage staff, addressing issues promptly.
• Manage ordering, receiving, and vendor relations.
• Fill in during peak service and when others are absent.
• Optimize time management and event readiness for executive needs.

Connaissances

Executive leadership

Menu development

Food safety HACCP

Budget management

Team mentorship

French cuisine

High-volume service

Staff training

Vendor relations

Event coordination

Description du poste

Join our elite culinary team as an Executive Sous Chef, shaping refined event menus and delivering unforgettable hospitality at our new headquarters.

As an Executive Sous Chef within our Culinary Team , you will set the standard for high-end hospitality and unforgettable guest experiences at the top of the company’s new headquarters. This role leads menu development and end-to-end execution for onsite events—ranging from executive luncheons to elegant cocktail receptions and exclusive dinners—while partnering with the Executive Chef to deliver exceptional quality, service, and efficiency. The Catering Chef manages approximately 10 team members, balances administrative and hands‑on operational leadership, and responds adeptly to last‑minute executive needs.

Job Responsibilities

• Lead day and night catering operations across all onsite events, ensuring flawless execution and guest satisfaction.
• Plan and staff the kitchen for events; create schedules, conduct pre‑shifts, and align roles for efficient service.
• Develop event menus and standards in partnership with the Executive Chef; oversee costing and adherence to budget guidelines.
• Establish and uphold the highest food quality, presentation, and consistency standards; run tastings and approve new items.
• Maintain sanitation and food safety compliance with Department of Health standards, allergen controls, HACCP, labeling, and temperature logs.
• Oversee kitchen equipment maintenance; liaise with facilities management to resolve issues and ensure readiness.
• Execute training procedures and operational SOPs; coach, mentor, and evaluate a diverse culinary team.
• Recruit, train, and performance‑manage staff; write evaluations and address behavioral or performance issues promptly.
• Manage ordering, receiving, and vendor relations; research new vendors and ensure product quality on receipt.
• Fill in on prep and service as needed, including when other sous chefs are absent; expedite during peak service.
• Optimize time management, organization, and event readiness; respond quickly to last‑minute executive requests.

Required Qualifications, Capabilities, and Skills

• 10+ years of high‑end/fine dining cooking experience, including Michelin‑starred establishments or US equivalent.
• Strong command of classic French cuisine and contemporary cosmopolitan American cuisine; adept at current dining trends and techniques.
• Proven leadership in high‑volume, high‑standard production; ability to lead, train, and mentor while fostering professionalism, accountability, and hospitality.
• Exceptional communication, interpersonal skills, and cross‑functional collaboration with events, facilities, and service teams.
• Proficiency in menu development, recipe costing, inventory, ordering, vendor management and budget adherence.
• Rigorous knowledge of sanitation, allergen management, HACCP, labeling, and Department of Health compliance.
• Reliable, flexible schedule Monday–Friday with limited weekends; ability to lift up to 50 lbs, stand for prolonged periods, frequently move around the property, bend, reach above shoulder height, and climb steps regularly.