Executive Sous Chef

Catch Hospitality Group; New York (NY); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Training program

Career development

Dining, retail, amusements, and hotels

Health benefit plans

Dental, vision, voluntary life, short/

Job summary

Catch Hospitality Group in New York's West Village is seeking an Executive Sous Chef to support the Executive Chef in daily kitchen operations, uphold top food quality, cleanliness, and efficiency in a high-energy, high-volume setting.

This hands-on, leadership-driven role emphasizes mentoring teams, driving consistency, and delivering exceptional dining experiences while collaborating on menu development and cost control.

Qualifications

• 3–4 years of progressive kitchen leadership in fine dining or high‑end environments.
• Ability to lead and mentor large kitchen teams under pressure.
• Advanced culinary skills and ingredient‑driven cooking knowledge.
• Experience with menu development, quality control, and cost management.
• Solid understanding of food safety, sanitation, and HACCP.

Responsibilities

• Oversee daily kitchen operations, ensuring cleanliness, organization, and compliance with all health and safety regulations
• Maintain food quality, consistency, and presentation standards during all services
• Train, mentor, and develop kitchen staff while fostering a positive, team‑oriented culture
• Supervise inventory, food rotation, and storage to minimize waste and control costs
• Collaborate with the Executive Chef on menu development and product innovation
• Manage workflow and staffing to ensure efficient kitchen operations during high‑volume service
• Enforce food safety, sanitation, and workplace safety standards
• Support cross‑department collaboration to ensure seamless guest experiences

Skills

Kitchen leadership

Mentoring teams

Leadership

Communication

Time management

Organizational skills

Education

Culinary degree

Food safety certifications

Job description

Overview

The group behind The Corner Store, The Eighty-Six and Or'Esh is opening a NEW CONCEPT soon in West Village and is actively seeking an Executive Sous Chef! Catch Hospitality Group is built on active thinking, active feedback, and a team‑first mentality—driven by our commitment to Great Food, Great Service, Great Vibe. Our continued expansion, including high‑profile openings across key markets and the success of our NYC concepts, reflects our focus on internal mentorship, leadership development, and promoting from within as we grow.

Executive Sous Chef!

Catch Hospitality Group is built on active thinking, active feedback, and a team‑first mentality—driven by our commitment to

Position Overview

The Executive Sous Chef supports the Executive Chef in overseeing daily kitchen operations while maintaining the highest standards of food quality, cleanliness, organization, and efficiency. This role is hands‑on, leadership‑driven, and ideal for a culinary professional passionate about mentoring teams, driving consistency, and delivering exceptional dining experiences in a high‑energy, high‑volume environment.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Oversee daily kitchen operations, ensuring cleanliness, organization, and compliance with all health and safety regulations
• Maintain food quality, consistency, and presentation standards during all services
• Train, mentor, and develop kitchen staff while fostering a positive, team‑oriented culture
• Supervise inventory, food rotation, and storage to minimize waste and control costs
• Collaborate with the Executive Chef on menu development and product innovation
• Manage workflow and staffing to ensure efficient kitchen operations during high‑volume service
• Enforce food safety, sanitation, and workplace safety standards
• Support cross‑department collaboration to ensure seamless guest experiences

Qualifications

• 3–4 years of progressive kitchen leadership experience in fine dining or high‑end culinary environments
• Proven ability to lead and mentor large kitchen teams in fast‑paced, high‑pressure settings
• Advanced culinary skills and strong product knowledge, including seasonal and ingredient‑driven cooking
• Experience with menu development, quality control, and cost management
• Solid understanding of food safety, sanitation, and HACCP standards
• Strong leadership, communication, time‑management, and organizational skills
• Culinary degree or formal training is a plus; food safety certifications preferred

EEO

Disclaimer

The above information is intended as a high‑level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

Pay Range

USD $70,000.00 - USD $80,000.00 /Yr.