Job Description

About Us

The Group Hospitality is a growing multi-concept restaurant group with acclaimed locations in New York, Washington D.C., Chicago, and Miami, including La Grande Boucherie, Boucherie, Olio e Più, and Omakase Room. We are passionate about delivering exceptional cuisine, warm hospitality, and memorable dining experiences.

We are seeking an experienced and motivated Executive Sous Chef to join our culinary leadership team. Reporting to the Chef de Cuisine, the Executive Sous Chef is a key leader in the kitchen, directing the daily work of Sous Chefs and kitchen staff, driving food quality and consistency, managing labor and food costs, and partnering with the Chef de Cuisine on menu development, hiring, and vendor relationships.

This is an excellent opportunity for a culinary professional ready to step into a senior leadership role within a high-volume, upscale kitchen and grow with an expanding hospitality group.

Culinary Leadership

• Lead and organize the daily responsibilities of Sous Chefs and kitchen staff, providing clear, effective direction across all food-related functions
• Oversee all kitchen areas to ensure a consistent, high-quality product
• Conduct pre-shift meetings and ensure the team is prepared for each service
• Train new hires on kitchen expectations, recipes, and the quality and presentation standards required for each dish
• Participate in Front of House training as it pertains to menu and food knowledge
• Inspire the team through positive, hands-on leadership

Menu & Food Quality

• Collaborate with the Chef de Cuisine and Executive Chef on recipes, menus, and food costing for new items
• Ensure all food is prepared per standard recipes with proper portion control and minimal waste
• Partner with the Chef de Cuisine on holiday menus, special events, and promotions
• Ensure guests consistently receive an exceptional dining experience representing true value

Operations & Cost Management

• Manage scheduling of Sous Chefs and kitchen staff according to restaurant needs and labor budget
• Manage labor and food costs daily; monitor budgetary goals and investigate variances
• Complete weekly product orders, maintaining proper inventory levels to limit waste and spoilage
• Inspect food deliveries to ensure the highest level of product quality
• Ensure recipes and product yields are accurately costed and regularly reviewed
• Build and maintain strong vendor and supplier relationships alongside the Chef de Cuisine

Food Safety & Standards

• Conduct line checks multiple times per day to ensure food safety and sanitation per DOH guidance
• Keep the kitchen stocked, organized, and labeled per Department of Health standards
• Promote and practice safe work habits; identify and resolve potential safety hazards
• Uphold The Group's standards for Service & Quality

People & Hiring

• Assist the Chef de Cuisine with staffing plans, job postings, interviewing, and final approval of culinary hires
• Support a professional, positive kitchen culture and ensure team compliance with company policies

• 3+ years of culinary experience as a Sous Chef or higher in a similar-caliber concept
• NYC Department of Health & Mental Hygiene Food Protection Certificate
• High school diploma or GED
• Strong math skills, including costing and percentage-based calculations
• Positive leadership presence that inspires the team to meet and exceed standards
• Excellent communication skills; fluent in written and spoken English
• Proficiency with Gmail and Microsoft Office (Word, Excel, Outlook, PowerPoint)
• Ability to work nights, weekends, holidays, and a variable schedule per business needs
• Ability to lift 30+ pounds and to walk, stand, and bend for extended periods
• Composure and professionalism under pressure

• Competitive compensation
• Opportunity to grow within an expanding, multi-concept hospitality group
• A collaborative, chef-driven culinary environment
• Professional development and continued learning opportunities

The Group Hospitality is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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