Executive Sous Chef

Sodexo•New York, NY

7d•$61,710 - $79,860•Onsite

About The Position

The Executive Sous Chef supports culinary operations for a high‑profile corporate client in Hudson Yards, delivering a refined, client‑aligned dining experience. Reporting directly to the Executive Chef, this role helps oversee daily production, ensures flawless menu execution, and upholds the client’s unique culinary identity across all service periods. The Executive Sous Chef plays a key role in maintaining quality, consistency, and presentation standards while supporting BOH operations, food safety compliance, inventory management, and cost control. This position provides hands‑on kitchen leadership, mentors culinary staff, and helps drive a culture of excellence in a fast‑paced, hospitality‑driven corporate dining environment. As a visible leader on the culinary team, the Executive Sous Chef collaborates with front‑of‑house partners, anticipates operational needs, and contributes to elevating the workplace dining experience through thoughtful execution, strong teamwork, and brand‑aligned service.

Requirements

Culinary Mastery — Advanced cooking techniques, strong palate, and the ability to execute elevated, chef‑driven menus with precision and consistency.
Leadership & Team Development — Proven experience mentoring cooks, supporting performance growth, and fostering a positive, high‑standards BOH culture.
Operational Discipline — Strong command of kitchen operations, including production flow, station management, inventory accuracy, and cost‑control practices.
Food Safety Expertise — Deep knowledge of HACCP, sanitation protocols, and regulatory compliance to maintain a safe, audit‑ready kitchen environment.
Collaboration & Communication — Ability to partner seamlessly with the Executive Chef, FOH teams, and client stakeholders to support smooth service and aligned execution.
Adaptability & Professionalism — Calm, solutions‑oriented approach in a fast‑paced corporate dining setting, with the flexibility to anticipate needs and uphold brand‑aligned standards.
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Support Daily Culinary Operations — Partner with the Executive Chef to oversee daily production, ensuring flawless execution across all service periods.
Uphold Quality & Presentation Standards — Maintain consistency, culinary excellence, and brand‑aligned presentation in every dish served.
Lead & Develop BOH Team — Provide hands‑on leadership, coaching, and skill development to cultivate a high‑performing culinary team.
Ensure Food Safety & Compliance — Support all HACCP, sanitation, and regulatory standards to maintain a safe, compliant kitchen environment.
Manage Inventory & Cost Controls — Assist with ordering, inventory accuracy, waste reduction, and cost‑effective BOH operations.
Collaborate Across Culinary & FOH Teams — Work closely with front‑of‑house partners and the Executive Chef to anticipate needs and elevate the workplace dining experience.