Executive Sous Chef: Lead & Develop a High-Volume Kitchen

LP Hospitality Group; New York (NY); On-site; USD 92,000 - 97,000; Full time

Benefits offered by this job

Paid Time Off

Paid Sick Time

Medical Insurance

Dental Insurance

Vision Insurance

401k Match

Life Insurance

Commuter Benefits

Employee Assistance

Meal allowance

Performance review

Job summary

LP Hospitality Group in Chelsea Market, NYC, seeks an Executive Sous Chef to partner with the Executive Chef, lead a 3 Sous Chefs and ~55 BOH staff, and uphold culinary and operational excellence.

The ESC will manage staff training, inventory planning, payroll support, and documentation, with hands-on leadership and strong tech literacy.

This full-time role requires evenings/weekends, 40–45 hours weekly, and offers comprehensive benefits and growth within a premier seafood destination.

Qualifications

• 5+ years of BOH leadership in a fast-paced, high-volume environment.
• Strong leadership, coaching, and talent development abilities.
• Proficient in inventory management, cost control, and vendor negotiations.
• Deep understanding of food safety and sanitation standards.
• Excellent multitasking, prioritization, and operational management skills.
• Strong communication and problem-solving abilities.

Responsibilities

• Lead daily kitchen operations ensuring quality, consistency, and efficiency.
• Mentor BOH hourly staff and managers, fostering growth and accountability.
• Collaborate with HR on recruitment, onboarding, and training processes.
• Oversee menus evolution, tastings, and implementation with EC.
• Manage BOH schedules aligning with staffing and payroll.
• Oversee inventory, vendor relationships, and cost optimization.

Skills

BOH leadership

Staff development

Inventory management

Cost control

Food safety

Operational management

Communication

Problem-solving

Tools

Inventory software

Kitchen technology

Job description

LP Hospitality Group in Chelsea Market, NYC, seeks an Executive Sous Chef to partner with the Executive Chef, lead a 3 Sous Chefs and ~55 BOH staff, and uphold culinary and operational excellence.

The ESC will manage staff training, inventory planning, payroll support, and documentation, with hands-on leadership and strong tech literacy.

This full-time role requires evenings/weekends, 40–45 hours weekly, and offers comprehensive benefits and growth within a premier seafood destination.