Executive Sous Chef

We are hiring an Executive Sous Chef for Santi!

Michael White, the renowned chef, restaurateur and innovator who helped define Manhattan’s modern Italian restaurant scene with destinations like Marea, Ai Fiori, and Osteria Morini, makes his return to New York with the October opening of Santi, from his BBianco Hospitality Group.

Situated in the heart of midtown at Tishman Speyer’s 520 Madison Avenue, Santi will explore seasonal Italian cooking through the lens of White’s many years living in Italy and the South of France, offering both a culinary retrospective and an exciting next step in his storied career.

The name Santi is derived from a fond memory of White’s culinary mentor, Gianluigi Morini, a chef and bon vivant who helmed the kitchen at San Domenico.

Eager to taste the dishes from the kitchen, he would wave off a plate and utensils and say : Le mani degli chef sono come le mani dei santi The hands of chefs are like the hands of saints.

At Santi, White’s menu retells the story of his years living and working in Imola, the Amalfi coast, and the South of France, with a menu consisting of handmade pastas, meats, fish, vegetables, crudos, rotating specials, and large format dishes.

It builds on his 36 years in the kitchen and traverses the whole of the Italian peninsula with a focus on seasonality. There will be wild game, truffles, and ragouts in the fall, ephemeral green market produce in the spring, and rare ingredients from across the globe incorporated thoughtfully and with nuance.

The Executive Sous Chef will work closely with the Chef de Cuisine and leadership team in maintaining the highest quality and standards in all aspects of kitchen operations.

In addition to overseeing the prep and service kitchens to ensure the execution of all menu items aligns with company standards, the Executive Sous Chef will be responsible for scheduling, managing food and labor costs, and leading the chefs team.

This position also plays an active role in the management, training, and development of both hourly prep cooks and service cooks, ensuring smooth and efficient operations across the board.

Duties and Responsibilities

• Supervises and leads the chefs team, including hourly cooks, ensuring daily mise en place is prepared efficiently and to standard.
• Oversees kitchen staff scheduling, ensuring labor cost management while maintaining productivity.
• Manages food costs, ensuring proper ordering and inventory control for produce, dry goods, paper goods, and proteins.
• Trains new hires on efficient, clean station prep and work, while upholding high standards for consistency and quality across all menu items.
• Ensures walk-in, freezer, and dry storage areas are kept clean, organized, and compliant with sanitation standards.
• Conducts daily tastings to ensure proper seasoning and flavor in all dishes.
• Collaborates with the chef team in menu design, recipe testing, and writing.
• Ensures maintenance and cleanliness of all equipment and facilities, adhering to restaurant standards.
• Ensures HACCP documentation is completed correctly and up to date.
• Participates in staff training on company policies, including HR, fire safety, hygiene, health and safety, and the employee handbook.
• Demonstrates leadership and sets an example for impeccable service, stepping into any BOH role as needed during high volume or staff shortages.
• Maintains a deep understanding of the company’s core values, background, and philosophy, promoting these in daily operations.
• Adheres to and enforces all company safety and sanitation policies and procedures.
• Performs additional duties as assigned by the Chef de Cuisine or senior leadership, contributing to the overall success of the kitchen operation.

Candidates can expect :

• Competitive wages, above industry standard benefits, paid sick leave, and generous vacation time
• To be part of a growing team, and regularly engage together in cross-company dialogue and exchange
• A dedicated team of operators to support the venue and team

Compensation and Benefits

• $85,000 - $90,000 annually
• Health insurance
• Pre-tax transit benefits
• Paid time off

Position Requirements :

• Minimum 5 years culinary leadership experience in a fine dining, high volume restaurant
• NYC Food Protection Certificate
• Extensive and excellent knowledge in food products, cooking techniques and knife skills.
• Strong oral, written and interpersonal communication skills.
• Ability to train and instruct team on proper performance of their duties.
• Excellent team leadership, organizational, and team management skills.
• Able to lift and carry up to 50 lbs. and able to stand for extended periods of time.
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Must be motivated with a strong desire to both learn and teach

Physical Demands

• Ability to be flexible with job demands and open-minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to handle stress under pressure
• Ability to move or handle equipment throughout the restaurant generally weighing 50 pounds
• Ability to work varied hours / days as business dictates
• Ability to stand for up to 8-10 hours a day

BBianco Hospitality Group is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.