Apply here or email us at:
hiring@personenyc.com
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.
About the PropertyA 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.
About the RoleThe 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.
Key ResponsibilitiesOversee 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.
Apply here or email us at: