Executive Sous Chef

Josie's Table•Albany, NY

About The Position

Josie's Table Restaurant is seeking an experienced and passionate Executive Sous Chef to support and collaborate closely with the Executive Chef in all aspects of kitchen operations. The ideal candidate is a natural leader, highly organized, and committed to culinary excellence, sustainability, and team development. This sous chef position offers : Work-life balance Strong pay Creative fulfillment Professional respect A kitchen culture you can believe in Health insurance Paid time off If you want to cook incredible food, grow as a leader, and still enjoy your life, this is that opportunity. About us: We use only the best possible ingredients to produce fresh, artisanal crave-worthy food. Every day our chefs create specials to share their passion of seasonal ingredients with you. We take great pride in producing all of our dishes from scratch daily. All of the produce we bring in will include locally sourced high-end seasonal organic ingredients. check out our webpage for additional information www.josiestable.com.

Requirements

5+ years of progressive culinary experience, with at least 2 years in a sous chef or similar leadership role in a fine dining environment.
Deep understanding and passion for seasonal, sustainable, and locally sourced cuisine.
Strong organizational and leadership skills with the ability to multitask in a fast-paced environment.
Proficient in kitchen management, scheduling, and food cost control.
Culinary degree or equivalent professional experience.
Excellent communication and interpersonal skills.

Nice To Haves

ServSafe or equivalent food safety certification is preferred.

Responsibilities

Assist in overseeing all kitchen operations, ensuring smooth execution during service.
Collaborate on menu development with a focus on seasonality, local sourcing, and creativity.
Maintain the highest standards of food quality, presentation, and consistency.
Train, mentor, and supervise kitchen staff; foster a positive and professional work environment.
Manage inventory, ordering, and supplier relationships with an emphasis on local purveyors.
Ensure compliance with health, safety, and sanitation regulations.
Lead pre-service meetings, staff briefings, and culinary training sessions.
Monitor labor and food costs to meet financial targets.
Assume the role of Executive Chef in their absence.