Job Description
We are seeking an experienced Executive Sous Chef to join a busy NYC casual fine-dining restaurant specializing in Southern/Creole-inspired cuisine. Working closely with the Executive Chef, this role will provide hands-on culinary leadership while actively working the line during high-volume lunch, brunch, and dinner service.
The ideal candidate is a strong scratch-kitchen operator who can lead a team, maintain culinary standards, control costs, and execute consistently during services reaching 200+ covers.
Key Responsibilities
- Execute menu items to exact specifications during high-volume service
- Actively work the line while leading kitchen operations
- Maintain consistency, quality, presentation, and portion standards
- Assist with menu development, seasonal dishes, recipe standardization, and menu costing
- Oversee prep, cooking techniques, food quality, and kitchen organization
- Lead, train, coach, and mentor culinary team members
- Support hiring, scheduling, performance evaluations, and staff development
- Maintain food safety, sanitation, and HACCP standards
- Manage food and labor costs against established targets
- Assist with inventory, ordering, receiving, and vendor relationships
- Monitor portion control and product utilization
- Analyze kitchen performance and operational metrics
- Support the Executive Chef with sourcing and culinary planning
Qualifications
- 3-5+ years of Sous Chef, Executive Sous Chef, or similar culinary leadership experience
- Casual fine dining or upscale restaurant experience strongly preferred
- Proven ability to execute in 200+ cover, high-volume services
- Strong scratch-kitchen experience using fresh, quality ingredients
- Excellent knife skills and broad knowledge of culinary techniques
- Demonstrated ability to lead and develop kitchen teams
- Strong understanding of food cost, labor, inventory, and portion control
- NYC Food Protection Certificate/Card required
- Southern, Creole, or regional American cuisine experience preferred
- Previous NYC restaurant experience preferred
- Culinary degree or formal culinary training is a plus
- Spanish/French bilingual skills are a plus
- Strong communication, organization, and problem-solving skills
- Flexible availability including evenings, weekends, and holidays
What We Offer
- $75,000-$90,000 annual salary
- 401(k) options
- Health benefit contributions
- Paid time off and sick leave
- Professional development opportunities
- Creative input into menu development
- Growth opportunities within an expanding restaurant group
The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit-ensuring both clients and candidates succeed.
Company Description The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit-ensuring both clients and candidates succeed.