Multi-Unit Chef

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.