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