Executive Sous Chef

Executive Sous Chef 

About Us  

Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. We operate Michelin-acclaimed Cull & Pistol Oyster Bar, a unique seafood hall, and one of the most heralded retail seafood markets in NYC. Our mission is to provide an unparalleled seafood experience by delivering quality, innovation, and hospitality at the highest level. At LPHG, we foster a culture of excellence, care, and professional growth, ensuring that both our employees and guests thrive. 

Description 

The Executive Sous Chef (ESC) is responsible for managing daily BOH operations at LPHG’s Chelsea Market location. This hands-on leader works in tandem with the Executive Chef to ensure kitchen efficiency, staff training, performance management and culinary excellence while maintaining LPHG’s standards of quality and innovation. 

Position Summary 

The Executive Sous Chef plays a key role in developing culinary talent, ensuring consistent food execution, and optimizing kitchen operations. This position is a critical link between daily kitchen execution and broader strategic objectives. 

Key Responsibilities 

Leadership & Team Development 

• Lead daily kitchen operations, ensuring quality, consistency, and efficiency. 

• Mentor and coach BOH hourly and management staff, fostering professional growth and accountability. 

• Assists executive chef in formal performance management evaluations by providing feedback and participating in delivery. 

Staff Management & Training 

• Collaborate with the HR team to facilitate recruitment, interviews, hiring and onboarding. 

• Execution of training for all new line level BOH hires.  Uses standardized training processes to ensure staff is proficient in requisite skills, ensures standardized recipes are properly executed consistently, leads efforts to cross-train and develop individual staff members with the goal of continuous improvement. 

• Participates in the training of all BOH managers, ensuring leadership readiness. 

• Collaborates with Executive Chef and BOH managers in creating materials needed to properly train FOH staff on F&B offerings and executes training sessions. 

Culinary Operations & Execution 

• Manages all BOH staff schedules to conform to the master staffing plan, ensuring that all necessary items are communicated to the Executive Chef & Payroll team.   

• Expedite service as needed to maintain efficiency during peak business hours. 

• Collaborate with the executive chef on menu evolution including menu development, tastings and implementation. 

• Collaborate with the FOH team to ensure seamless communication between departments. 

• Ensure efficiency of kitchen operations through daily examination of workflows and equipment maintenance, taking initiative in resolving issues using sound judgement and making suggestions for improvements in daily notes and weekly management meetings.   

• Use exceptional task management to foster a high-performance team culture. 

• Oversee equipment maintenance and repairs to ensure operational efficiency. 

Inventory & Cost Management 

• Oversee inventory management, ordering, and vendor relationships. 

• Manage daily inventory processes, setting and maintaining pars. 

• Collaborate with the VP of Culinary Partnerships to optimize food costs and purchasing. 

• Identify areas for cost savings while maintaining food quality and consistency. 

Qualifications 

• 5 years of BOH leadership experience in a fast-paced, high-volume environment. 

• Strong leadership and coaching skills with the ability to develop talent. 

• Experience in inventory management, cost control, and vendor negotiations. 

• Strong understanding of food safety and sanitation regulations. 

• Ability to multitask, prioritize, and maintain operational excellence. 

• Excellent problem-solving and communication skills. 

Pay & Benefits 

• $85,000 - $90,000 

• Up to 5 weeks of Paid Personal Time. 

• Comprehensive medical, dental, and vision insurance. 

• 401k plan with company match. 

• Work-life balance with consecutive days off. 

• Employee meal program and commuter benefits. 

LP Hospitality Group is proud to be an equal opportunity employer. We are committed to providing an environment of mutual respect and building a workplace that represents a variety of backgrounds, perspectives, and skills. All employment is determined based on qualifications, merit, and business needs.