Executive Sous Chef

Responsibilities: Serve as second-in-command to the Executive Chef and lead the kitchen in the Executive Chef’s absence. Oversee daily food production across all stations to keep quality, consistency, and presentation in line with Daniel Boulud standards. Supervise, train, and develop Sous Chefs, Chefs de Partie, and line cooks, and support hiring, scheduling, and performance management. Partner with the Executive Chef on menu development, recipe standardization and seasonal menu changes. Manage food and labor costs, including inventory, ordering, purchasing and vendor relationships, to meet budget targets. Inspect all incoming product for quality, accuracy, and specification compliance. Enforce waste-reduction practices and monitor food cost performance. Ensure full compliance with health, sanitation, and food safety regulations, including [DOH / local health department] standards. Foster a professional, positive kitchen culture that supports team morale and retention. Qualifications3–5+ years of progressive culinary leadership experience, including prior Sous Chef experience in a high-volume or fine dining kitchen. Michelin-starred or comparable fine dining experience preferred. Culinary degree or equivalent professional training preferred. Food Protection Certificate certification required or obtained within 30 days.

Required Skills: Strong leadership, organizational, and communication skills. Working knowledge of food cost control, inventory management, and kitchen financials. Ability to work a flexible schedule, including nights, weekends, and holidays.

Preferred Skills: Proficiency in French and/or Spanish is a plus.

Equal Opportunity Employer: The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.