Job Description
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
