Executive Sous Chef

Hundredfold American Brasserie; Elmont (NY); On-site; USD 66,000 - 88,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Annual performance bonus

Paid vacation days

Parental bonding leave

Tuition reimbursement

Friends-and-family discounts

Job summary

Hundredfold American Brasserie in Elmont, New York, is seeking an experienced Executive Sous to lead high-volume kitchen operations alongside Chef Tim Hollingsworth. The role focuses on quality, menu execution, and culinary excellence while mentoring a talented team.

The position offers a base salary of $66,300–$88,200 per year plus an annual bonus plan and uncapped incentives. Benefits include medical, 401(k) with company match, paid vacation, and tuition reimbursement.

Qualifications

• Minimum of 3 years of culinary management experience in high-volume operation.
• Proven ability to lead, coach, and motivate a diverse kitchen team.
• Strong knowledge of cost controls, menus, costing, and inventory.

Responsibilities

• Assist the Executive Chef with daily supervision and production, ensuring recipe adherence and quality.
• Demonstrate culinary expertise, refine technique, and elevate presentation.
• Hire, train, and mentor staff to build a cohesive team.
• Oversee budget, labor costs, staffing, inventory control, and purchasing processes.
• Maintain a sanitary, compliant kitchen according to health regulations.

Skills

Culinary management

Leadership

Budget management

Menu development

Education

ServSafe certification

Tools

Word

Excel

Job description

The opportunity

Delaware North’s Patina Group is seeking an experienced and innovative Executive Sous to join theteam at Hundredfold American Brasserie in Elmont, New York. This is a exciting new culinary destination created in partnership with celebrity Chef Tim Hollingsworth, a James Beard Award-winning chef known for his creative approach to modern American cuisine.

In this leadership role, you will help bring Chef Hollingsworth’s vision to life by overseeing high-volume kitchen operations, driving exceptional food quality and presentation, supporting menu execution and development, and fostering a culture of culinary excellence. The ideal candidate is a passionate and hands‑on leader who can inspire and develop a talented kitchen team, collaborate effectively across departments, and maintain a highly organized, efficient, and sanitary operation.

Pay

Minimum – Anticipated Maximum Base Salary: $66,300 – $88,200 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation
• Showcase culinary expertise and refined cooking technique, style, and taste
• Hire, train, and mentor team members, creating a cohesive work environment
• Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

More about you

• Minimum of 3 years of previous culinary management experience in a quality, high-volume food and beverage operation
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team
• Knowledge of best practices for monitoring food and labor costs, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Shift details

Days
Evenings
Holidays
Weekends
Events

Source: Hospitality Online