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About the Role

The Executive Sous Chef directly supports the Corporate Chef in all aspects of Back of House (BOH) operations, overseeing kitchen operations to ensure safety, quality, recipe accuracy, and financial profitability. This role is responsible for the scheduling, training, access, and professional development of all kitchen employees, and will ensure the safety and success of the kitchen in the Corporate Chef's absence.

Responsibilities

Displays in-depth knowledge of assigned recipes and actively shares new culinary knowledge.
Possesses in-depth knowledge of operational systems, including payroll, inventory, and purchasing.
Conducts decision-making for interviewing, hiring, and training new applicants.
Responsible for all kitchen job performance reviews.
Coaches and develops heart-of-house employees by setting clear guidelines and expectations.
Ensures all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.
Ensures all employees are compliant with all BOH standards and procedures.
Portrays a positive and professional attitude and appearance.
Understands and adheres to the organization's policies, procedures, and Company standards.
Completes all required Jolt checklists.
Works with safety as a priority and follows department and company safety standards.
Maintains relevant industry knowledge through continuing education and training.
Attends and participates in training sessions, departmental meetings, and daily pre-service meetings.
Ensures the well-being of all guests and co-workers by following Company Safety Standards and maintaining compliance with the Department of Health and OSHA.
Performs other duties as assigned.

Requirements

Has at least 5 years previous experience as a Sous Chef in a medium/high volume restaurant.
Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.
Current New York Food Protection Card.
Ability to work evenings, weekends, and holidays, as needed.

Skills

Consultative skills
Ability to work cross-functionally
Excellent verbal and written communication skills
Strong menu planning
Demonstrated financial acumen with P&L statements and labor models
Excellent organizational skills
Problem-solving skills
Time management ability
Ability to diagnose and develop recommended solutions
Computer proficiency (Microsoft Word and Excel)
Ability to maintain and/or repair all BOH equipment to ensure staff safety

Location

New York, NY

Work Type

Full Time
Onsite

Experience Level

5 years previous experience as a Sous Chef

Education Level

Current New York Food Protection Card

Salary/Compensations

$85,000.00 - $85,000.00

Benefits

Health, Dental, and Vision insurance

About the Company

This highly anticipated concept will feature culinary leadership by Daniel Ontiveros, mixology by Francesco Lafranconi, and a premium, immersive design by Rockwell Group led by David Rockwell.
Carver Road Hospitality invests in, develops, and operates award-winning restaurants, lounges, and lifestyle experiences across New York City, Las Vegas, Salt Lake City, and beyond.
Known for elevating standards and creating unforgettable guest moments, we offer meaningful growth opportunities within a forward-thinking hospitality company.
Join our team as we open this exciting new Modern American Steakhouse.
Now accepting applications for all FOH and BOH positions.
Let’s create something extraordinary together.

Equal Opportunity

We are an equal-opportunity employer and value diversity and inclusion.