Executive Sous Chef

Join Our Culinary Leadership Team as Executive Sous Chef!

Are you a seasoned culinary professional ready to take your career to the next level? We are looking for a dynamic and experienced Executive Sous Chef to partner with our Chef de Cuisine and Executive Chef in leading all kitchen operations, driving innovation, and ensuring culinary excellence across all of our dining outlets.

Key Responsibilities :

Oversee food costs for the entire property by monitoring purchases and sales. Work closely with vendors and accounting to secure the best pricing, approve all food-related invoices, and conduct monthly inventories.

You'll establish and uphold SOPs for ordering, receiving, storage, waste management, and menu development.

Manage labor costs for all BOH departments, including chefs, cooks, prep, stewarding, and receiving teams. Develop staffing plans for seasonal fluctuations, assist in scheduling, and ensure optimal coverage.

You'll also report weekly on overtime and staffing needs.

Play a pivotal role in creating menus for all outlets by participating in menu meetings, testing and tasting protocols, and recipe standardization.

Collaborate with the Culinary Council and Property Director on pricing, menu verbiage, and seasonal offerings. You'll ensure seamless communication and training for FOH and BOH teams to execute these new menus flawlessly.

Help create and monitor SOPs for hiring, onboarding, and training. Develop succession plans for sous chefs and line employees, fostering staff growth and retention.

You'll also lead initiatives to implement master prep sheets, order guides, and checklists, ensuring operational consistency across all kitchens.

• Represent the kitchen team in weekly Executive Committee, Chef’s Meetings, and Events Meetings. Your leadership will ensure smooth communication and efficient kitchen operations across the property.
• Ensure compliance with DOH and HACCP standards by creating and monitoring SOPs. Communicate any kitchen maintenance needs to the engineering department, maintaining a safe and efficient work environment.

Qualifications :

• Proven experience in high-volume, multi-outlet culinary operations.
• Expertise in food and labor cost management.
• Strong leadership skills with a passion for developing and mentoring staff.
• Ability to innovate and lead in menu development and operational excellence.
• Certification in NYC Food Protection License is a must.

What We Offer :

• Medical, Dental, Vision Insurance
• Supplemental Benefits through Aflac
• Paid Time Off
• 401K
• Transit and Parking Benefits
• Dining Discounts
• The above represents the expected salary for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.

JFR is is a proud Equal Opportunity Employer.