Executive Sous Chef — Lead Kitchen & Training

Hirebridge; New York (NY); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Competitive pay

Bonus opportunity

Comprehensive benefits plan

401(k) with company match

Employee Assistance Program

Gym discounts

Commuter benefits

Referral bonus program

Generous paid time off

Collaborative environment

Job summary

The Smith in New York is seeking an Executive Sous Chef to lead, train, and inspire a high-energy kitchen team. You will work closely with the Chef de Cuisine to plan menus, supervise prep, and ensure flawless execution during service.

The ideal candidate has 2–3 years as a Chef or Sous Chef in a high-volume restaurant, a strong focus on food safety, and a passion for hospitality. We offer competitive pay, a comprehensive benefits plan, and opportunities for growth within Corner Table

Qualifications

• You exemplify the highest standards of honesty and integrity.
• You are highly confident in your abilities and are detail-oriented.
• You are a team player and have excellent communication skills.
• You genuinely get joy out of making people happy and are able to have fun while working.
• You have a love and passion for the hospitality industry.
• You have 2-3 years working as a Chef or Sous Chef.

Responsibilities

• Thorough hands on approach, develop and promote learning for all back of house employees.
• Upholding the highest standards of food safety, food handling and sanitation requirements to ensure the health and safety of staff and guests.
• Assist the Chef de Cuisine with weekly specials.
• Ensure consistent execution of company policies
• Manage back of house labor and kitchen waste.
• Teach The Smith's Core Values to all new hires and existing team.
• Attend all necessary senior management meetings in the absence of the Chef De Cuisine.

Skills

Team player

Communication skills

Attention to detail

Job description

The Smith in New York is seeking an Executive Sous Chef to lead, train, and inspire a high-energy kitchen team. You will work closely with the Chef de Cuisine to plan menus, supervise prep, and ensure flawless execution during service.

The ideal candidate has 2–3 years as a Chef or Sous Chef in a high-volume restaurant, a strong focus on food safety, and a passion for hospitality. We offer competitive pay, a comprehensive benefits plan, and opportunities for growth within Corner Table