Executive Sous Chef — Fine Dining, Michelin-Ready

Major Food Brand; New York (NY); On-site; USD 70,000 - 120,000; Full time

Benefits offered by this job

Medical/dental/vision insurance

TransitChek discount

Referral rewards program

Dining program

Paid time off

Job summary

Major Food Group is seeking an Executive Sous Chef for The Lobster Club at The Seagram Building in New York. The role requires leadership of a large kitchen team, ensuring top quality ingredients, recipes, and techniques, while maintaining cleanliness and service standards.

The ideal candidate has 3+ years in management, familiarity with Michelin-starred or NY Times-recognized dining, and a culinary diploma.

Qualifications

• Minimum 3 years of experience in a managing capacity.
• Experience in Michelin-starred (1, 2, or 3) and/or NY Times (2+ stars) is preferred.
• Previous experience with Japanese Cuisine is preferred.
• Culinary diploma or equivalent in experience strongly preferred.
• Team-oriented and positive attitude.
• Strong communication skills a must.

Responsibilities

• Sourcing, ordering and receiving the highest quality ingredients.
• Developing, teaching, and maintaining all recipes and techniques.
• Organizing a large team and holding each chef accountable for their responsibilities.
• Overseeing and maintaining a smooth professional service.
• Maintaining all kitchen equipment and following up for repairs.
• Maintaining high standards of cleanliness and organization.
• Overseeing scheduling and inventory to work within a set budget.

Skills

Team leadership

Communication skills

Food safety

Time management

Quality control

Budgeting

Positive attitude

Education

Culinary diploma

Job description

Major Food Group is seeking an Executive Sous Chef for The Lobster Club at The Seagram Building in New York. The role requires leadership of a large kitchen team, ensuring top quality ingredients, recipes, and techniques, while maintaining cleanliness and service standards.

The ideal candidate has 3+ years in management, familiarity with Michelin-starred or NY Times-recognized dining, and a culinary diploma.