Executive Sous Chef: French Cuisine & Team Leadership

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 90,000 - 150,000; Full time

Job summary

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, seeks an experienced Executive Sous Chef to be second in command in the kitchen and supervise production across stations. The role includes mentoring sous chefs, assisting cooks, and supporting cost control efforts under the Executive Chef.

The successful candidate will lead a high-quality team, ensure adherence to Michelin and Forbes standards, manage food costs, and promote morale while maintaining top-tier food

Qualifications

• Extensive knowledge of French cuisine.
• 5+ years in high-volume or fine-dining supervisory role.
• Superb knife skills.
• Familiarity with Michelin and Forbes standards.
• Maintain health department, food quality, and company standards.
• Read and follow recipes and sanitation protocol.
• Track food costs and minimize waste; support cost control.
• Train and motivate team; assist in recruiting and discipline.
• Excellent organizational skills and time management.

Responsibilities

• Supervise production of food at all stations and mentor sous chefs.
• Assist cooks as needed and support Executive Chef in cost control.
• Track food costs and minimize waste; maintain restaurant standards.
• Train, recruit, and discipline staff as needed; build team morale.

Skills

French cuisine

Team leadership

Knife skills

Food safety

Sanitation protocols

Cost control

Recruitment & training

Organization

Time management

Job description

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, seeks an experienced Executive Sous Chef to be second in command in the kitchen and supervise production across stations. The role includes mentoring sous chefs, assisting cooks, and supporting cost control efforts under the Executive Chef.

The successful candidate will lead a high-quality team, ensure adherence to Michelin and Forbes standards, manage food costs, and promote morale while maintaining top-tier food