EXECUTIVE SOUS CHEF – CASUAL FINE DINING

Restaurant Zone Recruiting; New York (NY); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

401(k) options

Paid time off

Paid sick leave

Career growth opportunities

Job summary

Restaurant Zone Recruiting is seeking an Executive Sous Chef for a bustling casual fine dining restaurant in New York City. This hands-on leadership role partners with the Executive Chef to elevate culinary standards while actively managing daily kitchen operations and service.

The ideal candidate brings 3–5 years in senior culinary leadership, strong technique, and a track record of high-volume success. You will lead a scratch-kitchen team, control costs, and drive consistency across lunch to

Qualifications

• Minimum 3-5 years in a sous chef or senior leadership role.
• Casual fine dining or high-end full-service experience required.
• Proven ability to lead on high-volume services (>200 covers).
• Strong culinary technique and knife skills essential.
• Scratch kitchen experience with fresh ingredients emphasized.
• Lead, train and develop kitchen teams and standards.
• Solid knowledge of food, labor, inventory, and portion control.
• NYC Food Protection Certificate/Card is required.
• Experience with restaurant technology and digital systems.

Responsibilities

• Execute menu items to spec during lunch, brunch, and dinner service while on the line.
• Maintain quality, consistency and presentation across all dishes.
• Oversee prep, cooking techniques, plating, and recipes.
• Assist with menu development and seasonal dishes.
• Maintain scratch cooking standards with fresh ingredients.
• Ensure proper food handling, sanitation and HACCP compliance.
• Lead, mentor and evaluate kitchen staff; manage staffing and schedules.
• Monitor food and labor costs, waste, and inventory levels.
• Utilize Toast POS, XtraCHEF, and scheduling software for operations.

Skills

Leadership

Line cooking

Knife skills

Food cost knowledge

Inventory management

Staff training

Communication

Education

Culinary degree or equivalent

NYC Food Protection Certificate/Card

Tools

Toast POS

XtraCHEF

7shifts

Apple devices (iPad/iPhone/Mac)

Job description

We are seeking a dynamic and hands‑on Executive Sous Chef to join a bustling casual fine dining restaurant in New York City.

Working closely with the Executive Chef, the Executive Sous Chef will play a key role in maintaining and elevating culinary standards while remaining actively involved in daily kitchen operations and service.

This is a hands‑on leadership position for a chef who is equally comfortable leading a team, working the line, managing prep, controlling costs, and maintaining consistency in a scratch kitchen operating at high volume, including services exceeding 200 covers.

The ideal candidate combines strong culinary technique with leadership, organization, accountability, and comfort using modern restaurant technology.

KEY RESPONSIBILITIES

Culinary Operations

• Execute all menu items to exact specifications during lunch, brunch, and dinner service while actively working the line.
• Maintain consistency, quality, and presentation standards across all dishes.
• Oversee daily food preparation, cooking techniques, plating, and presentation.
• Assist the Executive Chef with menu development, seasonal dishes, and recipe creation.
• Maintain high standards for scratch cooking and the use of fresh, quality ingredients.
• Ensure proper food handling, sanitation, and HACCP practices throughout the kitchen.
• Monitor product quality and ensure recipes and preparation standards are consistently followed.

Leadership & Team Management

• Lead, supervise, and mentor kitchen staff during prep and service.
• Train new team members on recipes, techniques, station procedures, and restaurant standards.
• Foster a positive, collaborative, and accountable kitchen culture.
• Lead by example while maintaining high performance and culinary standards.
• Assist with hiring, onboarding, scheduling, and staffing decisions.
• Create and maintain staff schedules using appropriate scheduling systems.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Manage staffing levels and productivity to meet labor targets.

Food & Labor Cost Management

• Monitor food costs, labor costs, waste, portion control, and product utilization.
• Assist with establishing and maintaining food cost and labor cost targets.
• Conduct daily and weekly inventory counts and assist with ordering.
• Participate in menu costing and recipe standardization.
• Identify opportunities to reduce waste and improve kitchen efficiency.
• Maintain accurate inventory and cost-control records.

Technology & Digital Operations

• Manage staff scheduling through 7shifts.
• Utilize Toast POS for restaurant and kitchen operations.
• Use XtraCHEF for inventory management, purchasing, and cost control.
• Utilize Apple products, including iPads, iPhones, and Macs, for recipes, digital systems, and restaurant management applications.
• Generate and review operational reports and kitchen metrics.
• Demonstrate the ability to learn and adapt to new restaurant technology and digital platforms.

Administrative & Operational Support

• Assist the Executive Chef with daily kitchen operations and administrative responsibilities.
• Support vendor relationships, product sourcing, and purchasing.
• Assist with inventory management and ordering procedures.
• Ensure compliance with health department regulations and internal food safety standards.
• Maintain proper recipe documentation and digital recipe cards.
• Support kitchen organization, cleanliness, maintenance, and operational readiness.
• Help ensure all kitchen stations are properly prepared for service.

QUALIFICATIONS

• Minimum 3-5 years of experience as a Sous Chef, Executive Sous Chef, or similar culinary leadership role.
• Proven experience working in a casual fine dining or high-end full-service restaurant.
• Demonstrated ability to work effectively on the line during high-volume services of 200+ covers.
• Strong culinary technique and knife skills.
• Comprehensive knowledge of cooking techniques, food preparation, and kitchen operations.
• Experience working in a scratch kitchen with an emphasis on fresh, high-quality ingredients.
• Proven ability to lead, train, and develop kitchen teams.
• Strong understanding of food cost, labor cost, inventory, and portion control.
• NYC Food Protection Certificate/Card required.
• Experience with restaurant technology and digital management systems preferred.

TECHNOLOGY REQUIREMENTS

Experience with the following systems is strongly preferred:

• 7shifts
• Toast POS
• XtraCHEF
• Apple iPad, iPhone, and Mac
• Digital recipe and restaurant management platforms

Candidates should be comfortable learning new technology and using digital systems to manage scheduling, inventory, recipes, reporting, and restaurant operations.

PREFERRED QUALIFICATIONS

• Culinary degree or equivalent professional culinary training.
• Experience with Southern, Creole, or regional American cuisine preferred.
• Previous experience working in the New York City restaurant market.
• Bilingual or multilingual capabilities, particularly English/Spanish/French, are a plus.
• Experience working in a high-volume scratch kitchen with strong culinary standards.

PERSONAL ATTRIBUTES

• Strong leadership presence and ability to lead by example.
• Excellent communication and interpersonal skills.
• Strong attention to detail and commitment to consistency.
• Ability to remain calm and organized during high-volume service.
• Strong work ethic and sense of accountability.
• Team-oriented and collaborative approach.
• Flexible and adaptable in a fast‑paced restaurant environment.
• Passion for food, hospitality, and developing culinary talent.

SCHEDULE

Must be available to work a flexible restaurant schedule, including:

• Evenings
• Holidays
• Lunch, brunch, and dinner services
• High-volume and peak service periods

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods.
• Ability to move quickly and efficiently throughout a busy kitchen.
• Ability to work in hot and physically demanding kitchen environments.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, reach, lift, push, pull, and perform repetitive movements as required.
• Ability to maintain focus and attention to detail throughout extended service periods.

COMPENSATION & BENEFITS

• $75,000-$90,000 annual salary, commensurate with experience
• 401(k) options
• Paid time off
• Paid sick leave
• Opportunity for career growth within a growing restaurant group