Executive Sous Chef Jobs in Rye, NY (NOW HIRING)

About the Company

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 and Lobster Place Seafood Hall & Market—one of the most heralded seafood destinations in NYC. As the most visited retailer in the Chelsea Market, during peak months, we serve over 1,500 orders per day, go through 20,000 oysters a week, and use 600 pounds of lobster daily.

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 professionalism, ensuring that both our employees and guests thrive.

Description and Position Summary

The Executive Sous Chef (ESC) reports directly to the Executive Chef (EC) and is a core member of the back-of-house (BOH) senior leadership team. This role serves as the EC’s primary operational partner, with a strong focus on staff management, training and development, quality control, and daily execution.

With support from the EC, the ESC oversees three (3) Sous Chefs, who collectively manage approximately 55 BOH employees. The ESC is expected to set and uphold a high standard of culinary and operational excellence, ensuring consistency, professionalism, and strong team performance across all stations.

In addition to culinary and leadership responsibilities, the ESC must demonstrate strong administrative acumen. This includes participating in inventory planning and management, supporting accurate payroll processing, contributing to training development, and ensuring proper employee relations documentation. The role requires strong computer literacy and comfort with kitchen technology, inventory software, digital communication tools, and basic administrative systems.

This position bridges day-to-day operations with long-term team development. The ideal candidate is hands-on, communicates effectively, and demonstrates steady, reliable leadership. The ESC will play an active role in building the skills of both line-level staff and Sous Chefs.

Candidates should bring exceptional culinary proficiency, a growth mindset, and a collaborative spirit. We are seeking leaders who demonstrate integrity, humility, accountability, and the ability to inspire trust—ultimately contributing to a strong and positive kitchen culture.

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 for Sous Chefs and Shift Leads by providing feedback and participating in delivery.

Staff Management & Training

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

• Execute training for all new line-level BOH hires using standardized training processes.

• Ensure staff proficiency in core skills and consistency in executing standardized recipes.

• Lead efforts to cross-train and develop individual staff members.

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

• Collaborates with Executive Chef and FOH 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.

• Foster a high-performance culture through effective task management.

• 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, Culinary Director 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.

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

• Deep understanding of food safety and sanitation standards.

• Excellent multitasking, prioritization, and operational management skills.

• Strong communication and problem-solving abilities.

Pay & Benefits

• $92,000 - $97,000 annual salary

• Generous Paid Time Off

• Paid Safe & Sick Time

• Comprehensive Medical, Dental, and Vision Insurance

• 401k Plan with Company Match

• Company Sponsored 10k Life Insurance Policy

• Commuter Benefits Program

• Employee Assistance Program with access to free counseling/ coaching

• Work-life balance with consecutive days off

• Internal meal allowance and designated meal breaks

• Annual performance and compensation review