Executive Sous Chef — Lead Kitchen, Menu Innovation & Team

Goodwin Recruiting; Greenwich (CT); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

PTO

401k / Retirement

Sick days

Job summary

Goodwin Recruiting is seeking an Executive Sous Chef for a Greenwich, CT kitchen to assist the Executive Chef in overseeing all kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and cost control.

You will manage kitchen staff, coordinate food production, maintain inventory, ensure smooth day-to-day culinary operations, and contribute to menu planning and staff development, reporting to the Executive Chef.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
• Minimum 5–8 years of culinary experience, with at least 2–3 years in a supervisory role.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation techniques and kitchen operations.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure in a fast-paced environment.
• Strong communication and organizational skills.

Responsibilities

• Oversee daily food production and service operations.
• Assist the Executive Chef in planning, organizing, and supervising all kitchen activities.
• Ensure compliance with food safety regulations and sanitation standards
• Enforce HACCP and company food safety procedures.
• Assist with purchasing and receiving food supplies.
• Monitor inventory levels and reduce food waste.
• Maintain kitchen records, reports, and documentation.
• Assist in budget planning and cost management.
• Prepare staff schedules and manage labor costs.

Skills

Leadership

Team management

Communication

Organizational skills

Attention to detail

Education

Diploma or Degree in Culinary Arts

Job description

Goodwin Recruiting is seeking an Executive Sous Chef for a Greenwich, CT kitchen to assist the Executive Chef in overseeing all kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and cost control.

You will manage kitchen staff, coordinate food production, maintain inventory, ensure smooth day-to-day culinary operations, and contribute to menu planning and staff development, reporting to the Executive Chef.