Executive Sous Chef

Executive Sous Chef – French Concept
Lower Manhattan | Up to $105,000 | ️‍ Growth Opportunity

We’re looking for a dynamic Executive Sous Chef with a passion for French cuisine to help of an exciting concept in New York City.

• Work side by side with ownership to grow a French restaurant

• Develop menus, systems, and structure for kitchen operations

• Lead and manage BOH staff, scheduling, inventory, ordering

• Uphold high culinary standards and bring creativity to the plate

• Play a key role in future location planning and kitchen leadership scaling

• $90,000-$105,000 annual salary + year-end bonus

• Creative control and leadership role from day one

• 2 consecutive days off weekly

• 55-60 hours per week, focused on quality over chaos

• 2–4 years of leadership experience as Sous or Executive Sous Chef

• Strong foundation in French technique

• Confident in launching kitchens and managing BOH operations

• Culinary school is a bonus but not required

• Looking to build something long-term