Executive Sous Chef

The Lobster Place Inc; New York (NY); Presencial; USD 85.000 - 90.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Paid Time Off

Paid Sick Time

Medical, Dental, and Vision Insurance

401k with Company Match

Life Insurance

Commuter Benefits

Employee Assistance Program

Meal Allowance

Annual performance review

Descripción de la vacante

LP Hospitality Group in NYC seeks an Executive Sous Chef to lead day-to-day kitchen operations, mentor BOH staff, manage inventory and costs, and partner with the Executive Chef on menu evolution. You will oversee training, scheduling, and vendor relations to maintain high standards of quality and efficiency.

With 5+ years of leadership, you will foster a collaborative culture, drive performance, and ensure strong employee relations while upholding food safety and sanitation standards.

Formación

• 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.

Responsabilidades

• Lead daily kitchen operations with focus on quality and efficiency.
• Mentor BOH hourly staff and management, ensuring accountability.
• Support performance evaluations for Sous Chefs and Shift Leads.
• Collaborate with HR for recruitment, hiring, and onboarding.
• Develop and deliver standardized training for line-level hires.
• Manage BOH schedules and inventory par levels.
• Collaborate on menu evolution and cross-department communication.
• Oversee equipment maintenance and kitchen workflow improvements.

Conocimientos

Leadership

Coaching

Inventory management

Cost control

Vendor negotiations

Communication

Problem-solving

Descripción del empleo

ExecutiveSousChef– LP Hospitality Group

Aboutthe Company

Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destinationlocatedin the heart of Chelsea Market. Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destinationlocatedin the heart of Chelsea Market.WeoperateMichelin-acclaimed Cull & Pistol Oyster BarandLobster Place Seafood Hall& Market—one of the most heralded seafooddestinationsin NYC. As the mostvisitedretailerin theChelsea Market,duringpeak months, we serve over 1,500 orders per day, go through 20,000 oysters a week, and use 600 pounds of lobster daily.

Our mission is to provide an unparalleled seafood experience by delivering quality, innovation, and hospitality at the highest level. At LPHG, we foster a culture of excellence, care, and professionalism, ensuring that both our employees and guests thrive.

Descriptionand Position Summary

The Executive Sous Chef (ESC) reports directly to the Executive Chef (EC) and is a core member of the back-of-house (BOH) senior leadership team. This role serves as the EC’s primary operational partner, with a strong focus on staff management, training and development, quality control, and daily execution.

With support from the EC, the ESC oversees four (4) Sous Chefs, who collectively manage approximately 55 BOH employees. The ESC is expected to set and uphold a high standard of culinary and operational excellence, ensuring consistency, professionalism, andstrong teamperformance across all stations.

In addition to culinary and leadership responsibilities, the ESC mustdemonstratestrong administrative acumen. This includesparticipatingin inventory planning and management, supportingaccuratepayroll processing, contributing to training development, and ensuring proper employee relations documentation. The role requires strong computer literacy and comfort with kitchen technology, inventory software, digital communication tools, and basic administrative systems.

This position bridges day-to-day operations with long-term team development. The ideal candidate is hands-on, communicates effectively, anddemonstratessteady, reliable leadership. The ESC will play an active role in building the skills of both line-level staff and Sous Chefs.

Candidates should bring exceptional culinaryproficiency, a growth mindset, and a collaborative spirit. We are seeking leaders whodemonstrateintegrity, humility, accountability, and the ability to inspire trust—ultimately contributingto a strong and positive kitchen culture.

Key Responsibilities

Leadership & Team Development

Lead daily kitchen operations, ensuring quality, consistency, and efficiency.

Mentor and coach BOHhourly and managementstaff, fostering professional growth and accountability.

Assistsexecutive chef in formalperformance managementevaluationsfor Sous Chefs and Shift Leadsby providing feedbackandparticipatingindelivery.

Staff Management & Training

Collaboratewith the HR team tofacilitaterecruitment, interviews,hiringand onboarding.

Execute training for all new line-level BOH hires using standardized training processes.

Ensure staffproficiencyin core skills and consistency in executing standardized recipes.

Lead efforts to cross-train and develop individual staff members.

Participates inthe training of all BOH managers, ensuring leadership readiness.

Collaborates with ExecutiveChefandFOH managers in creating materials needed toproperly trainFOH 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 theExecutive Chef &Payroll team.

Expedite service as needed tomaintainefficiency during peak business hours.

Collaborate with theExecutiveChef on menu evolution including menu development,tastingsand implementation.

Collaborate with the FOH team to ensure seamless communication between departments.

Ensureefficiency of kitchen operations through daily examination of workflows and equipmentmaintenance,taking initiative in resolving issues using sound judgement andmaking 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 andmaintainingpars.

Collaborate with the VP, CulinaryDirectortooptimizefood costs andpurchasing.

Identifyareas for cost savings whilemaintainingfood 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 communicationand problem-solving abilities.

$85,000-$90,000annual salary

GenerousPaid Time Off

Paid Safe & Sick Time

ComprehensiveMedical,Dental, andVisionInsurance

401kPlan withCompanyMatch

Company Sponsored 10kLife InsurancePolicy

CommuterBenefitsProgram

Employee Assistance Program with access to free counseling/ coaching

Work-life balance with consecutive days off

Internalmealallowanceand designated meal breaks

Annual performance and compensation review

WorkingConditions

This roleoperatesin 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 isrequired.

Essential Functions of the Job

While performing the duties of this role, the employeeis required tostand 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 ofapproximately 40-45hoursper week. Evening and weekend availabilityarerequired. This is a full-time FLSA exemptsalaryposition based in theLPHG kitchen at Chelsea Market,locatedat 75 9th Avenue, New York, NY, 11001.

Equal Opportunity Employer

LP Hospitality Group is proud to be an equal opportunity employer. We are committed to providing an environment of mutual respect and fostering a workplace that reflects a variety of backgrounds, perspectives, and skills. Employment decisions are based on qualifications, merit, and business needs.