Executive Sous Chef Position Available In New York, New York

Executive Sous Chef
Drai’s Supper Club
244 West 14th Street, New York, NY
Full Time • Salary ($75k – $90k)

Expires:

Jul 23, 2025 Be an early applicant
Required Years of Experience 3 years Job Details

EXECUTIVE SOUS CHEF – DRAI’S SUPPER CLUB NEW YORK

Who We Are:

Drai’s Supper Club New York is a modern fine dining French-American restaurant located in the heart of Chelsea/Meatpacking, blending elevated cuisine, a vibrant atmosphere, and nightly live jazz. As one of the city’s most exciting new restaurant openings, we are building a team committed to excellence, professionalism, and hospitality. We are now seeking a talented Executive Sous Chef to help lead our culinary team in establishing Drai’s as a New York classic. This is a unique opportunity to join the team of a high-profile restaurant and play a critical role in defining our kitchen culture, systems, and standards from day one. The ideal candidate is passionate, experienced, and ready to contribute meaningfully to a dynamic, team-first environment.

Position Overview:

As the Executive Sous Chef, you will be a key leader in daily kitchen operations, responsible for prep, service execution, team training, and ensuring that every dish meets our high standards of quality and consistency. This is a hands-on leadership role. You will work closely with the Executive Chef/Ownership to oversee a culinary team operating across one cold station and three hot stations, with service from Wednesday to Sunday, 6:00 PM to 11:00 PM.

Key Responsibilities:

Oversee daily kitchen operations, ensuring consistency, precision, and cleanliness across all stations Lead service alongside the Executive Chef, including working the pass and calling tickets clearly and efficiently Train, mentor, and supervise line cooks and prep staff in accordance with our systems and standards Uphold and enforce Department of Health guidelines and sanitation procedures Maintain accurate recipe execution, portion control, and plate presentation using fully tested, grammed-out recipes Step into any station as needed in the event of absences or callouts Assist in scheduling, ordering, inventory management, and prep lists Contribute to a positive and professional work culture built on mutual respect, communication, and continuous improvement Participate in monthly leadership meetings and development check-ins with the

Executive Chef What We’re Looking For:

At least 3 years of experience in fine dining kitchens, with significant time spent working multiple stations Prior experience as a Sous Chef or strong Chef de Partie at a well-regarded, high-volume restaurant Excellent knife skills, plating finesse, and ability to perform under pressure Strong leadership presence and communication skills on the line and during service Ability to teach and hold a team accountable in a respectful, structured environment Comfort with recipe documentation, prep systems, and ordering procedures Must own a full set of professional tools (knives, tweezers, spoons, etc.) Must be able to lift 30+ lbs and stand for up to 10 hours Flexibility in schedule is required, especially during opening phase

Schedule & Expectations:

Full-time, Wednesday through Sunday evenings Approx. 55 hours per week Must be available for immediate start

What We Offer:

Competitive Pay Strong Opportunities for

Growth Health Insurance Stipend Paid Time Off Family Meal During Shifts Monthly Leadership Development Meetings Continued Learning & Professional Development To Apply:

If you’re ready to take the next step in your career and help build something truly special in the New York dining scene, we’d love to hear from you. Please send your resume and a brief note about your background and interest in joining the team at Drai’s Supper Club.

Compensation Details Compensation:

Salary ($75,000.00 – $90,000.00)

Benefits & Perks:

Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts Required Skills Advanced Knife Skills Experience Working in High Volume Restaurants Culinary Creativity Management Experience Quality Control 200 Covers Per Night Time Management Leadership Skills