Executive Sous Chef - High-End Event Menu Leader

Testing Site - JPMC; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

Testing Site - JPMC is seeking an Executive Sous Chef to shape refined event menus and deliver exceptional hospitality at our new New York headquarters. You will lead a culinary team, collaborate with the Executive Chef, and ensure flawless onsite events from luncheons to dinners.

With 10+ years in fine dining, you will drive menu costing, standards, and staff development while maintaining top food quality, safety, and efficiency across high-volume service.

Qualifications

• 10+ years in high-end/fine-dining kitchens.
• Strong leadership across events, facilities, and service teams.
• Expertise in French and cosmopolitan American cuisines.
• Proven ability to manage costs, menus, and quality standards.

Responsibilities

• Lead day and night catering operations for onsite events.
• Plan kitchen staffing, schedules, and pre-shift checks.
• Develop event menus, costings, and budget adherence.
• Uphold food quality, presentation, and consistency standards.
• Maintain sanitation, allergen controls, HACCP, labeling, and logs.
• Oversee equipment maintenance and facilities liaison.
• Coach, mentor, and evaluate a diverse culinary team.
• Recruit, train, and manage staff, addressing issues promptly.
• Manage ordering, receiving, and vendor relations.
• Fill in during peak service and when others are absent.
• Optimize time management and event readiness for executive needs.

Skills

Executive leadership

Menu development

Food safety HACCP

Budget management

Team mentorship

French cuisine

High-volume service

Staff training

Vendor relations

Event coordination

Job description

Testing Site - JPMC is seeking an Executive Sous Chef to shape refined event menus and deliver exceptional hospitality at our new New York headquarters. You will lead a culinary team, collaborate with the Executive Chef, and ensure flawless onsite events from luncheons to dinners.

With 10+ years in fine dining, you will drive menu costing, standards, and staff development while maintaining top food quality, safety, and efficiency across high-volume service.