Job Description

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Executive Sous Chef (Equivalent to CDC Level)
📍 New York City – Midtown Manhattan
💼 Full-Time | Open Availability | $80,000–$95,000

Please note: while this role is titled Executive Sous Chef , the scope and responsibility are equivalent to a CDC-level position in many other operations. This is a key leadership role reporting directly to the Culinary Director.

A contemporary boutique hotel in Midtown Manhattan, this property blends sophisticated design, exceptional service, and diverse dining concepts under one roof. With multiple restaurants, a vibrant rooftop bar, and stylish private event spaces, it offers guests a full-spectrum hospitality experience that is both elevated and approachable.

This is a unique opportunity to join one of New York City’s most dynamic culinary teams, working across several distinct outlets while also supporting a high-energy events program.

The Executive Sous Chef acts as second-in-command to the Culinary Director/Executive Chef, who is highly hands-on in the kitchen and serves as Head Chef. This role oversees culinary execution across all F&B outlets and event spaces, while directly supervising one Sous Chef and a team of hourly cooks.

Unlike segmented restaurant roles, this position offers exposure to multiple concepts and service styles within a single operation, along with the opportunity to contribute to menu development, kitchen leadership, and hotel-level culinary strategy.

• Oversee daily culinary operations across all outlets and event spaces

• Partner with the Culinary Director on menu development, service standards, and staff training

• Supervise and support one Sous Chef along with hourly kitchen staff

• Ensure consistent product quality, presentation, and kitchen efficiency

• Lead line checks, prep planning, ordering, inventory, and BOH scheduling

• Uphold strict food safety and sanitation standards

• Assist in executing private events, rooftop activations, and VIP experiences

• Foster a positive, solutions-driven, and team-oriented kitchen culture

• Proven experience as a Sous Chef or Executive Sous Chef in a high-volume, multi-outlet or hotel environment

• Strong technical cooking skills across multiple cuisines and service formats

• Hands-on leadership style with excellent communication and organizational skills

• Open availability, with comfort working 45–50 hours per week (including nights, weekends, and holidays)

• A collaborative leader who thrives in fast-paced, high-standard kitchens

• Passion for food, hospitality, and developing people

• Salary: $80,000–$95,000

• Medical: 50% of individual premium covered

• Dental & Vision Insurance

• 401(k): 50% company match up to 4%

• Dining Discounts Across Outlets

• Shift Meal Provided (100% comp)

• Supplemental Pay for Baby Bonding (in conjunction with NY PFL)

✨ This is an outstanding opportunity for a motivated culinary leader to take on a CDC-level scope within a collaborative and innovative hospitality group.

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