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Executive Sous Chef – Hamptons, NY
A high-volume, quality-driven culinary operation in the Hamptons is seeking an experienced Executive Sous Chef to partner with the Executive Chef in leading day-to-day kitchen operations across retail and commissary production. This is a hands-on leadership role focused on consistency, systems, team development, and operational excellence.
Key Responsibilities:
- Oversee daily production to ensure quality, consistency, and efficiency across all kitchen operations
- Lead and mentor culinary teams, maintaining strong standards in execution, sanitation, and food handling
- Support menu development, seasonal updates, and ongoing culinary innovation
- Manage inventory, purchasing, scheduling, and forecasting to meet operational needs
- Drive accountability to SOPs, recipes, and quality standards across all production
- Partner on hiring, training, coaching, and performance management of staff
- Monitor food cost, labor, and overall kitchen financial performance
- Collaborate on improving systems, workflows, and production methodologies
Qualifications:
- 3+ years in a senior culinary leadership role within a high-volume, quality-focused environment
- Strong background in production, commissary, or multi-outlet operations
- Proven ability to lead teams, develop talent, and maintain high standards
- Solid understanding of food cost, labor management, and inventory control
- Highly organized, detail-oriented, and able to thrive in a fast-paced setting
- ServSafe certification required; Spanish language skills a plus
Additional Requirements:
- Ability to work a flexible schedule including weekends and holidays
- Comfortable in a hands-on role, including standing for extended periods and lifting up to 40 lbs
This is an excellent opportunity for a driven culinary leader seeking to grow within a dynamic, high-performing environment in the Hamptons.
JOB ID: 175159
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Francesca Brajuha