Executive Sous Chef - Lead, Mentor & Elevate BOH

Harri; New York (NY); On-site; USD 85,000 - 90,000; Full time

Benefits offered by this job

Paid Time Off

Paid Sick Time

Medical, Dental, and Vision Insurance

401k with Company Match

Life Insurance

Commuter Benefits

Employee Assistance Program

Meal Allowance

Annual performance review

Job summary

LP Hospitality Group in NYC seeks an Executive Sous Chef to lead day-to-day kitchen operations, mentor BOH staff, manage inventory and costs, and partner with the Executive Chef on menu evolution. You will oversee training, scheduling, and vendor relations to maintain high standards of quality and efficiency.

With 5+ years of leadership, you will foster a collaborative culture, drive performance, and ensure strong employee relations while upholding food safety and sanitation standards.

Qualifications

• 5+ years of BOH leadership experience in a fast-paced, high-volume environment.
• Strong leadership and coaching skills with the ability to develop talent.
• 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 with focus on quality and efficiency.
• Mentor BOH hourly staff and management, ensuring accountability.
• Support performance evaluations for Sous Chefs and Shift Leads.
• Collaborate with HR for recruitment, hiring, and onboarding.
• Develop and deliver standardized training for line-level hires.
• Manage BOH schedules and inventory par levels.
• Collaborate on menu evolution and cross-department communication.
• Oversee equipment maintenance and kitchen workflow improvements.

Skills

Leadership

Coaching

Inventory management

Cost control

Vendor negotiations

Communication

Problem-solving

Job description

LP Hospitality Group in NYC seeks an Executive Sous Chef to lead day-to-day kitchen operations, mentor BOH staff, manage inventory and costs, and partner with the Executive Chef on menu evolution. You will oversee training, scheduling, and vendor relations to maintain high standards of quality and efficiency.

With 5+ years of leadership, you will foster a collaborative culture, drive performance, and ensure strong employee relations while upholding food safety and sanitation standards.