Delmonico's Hospitality Group is seeking dedicated and detail-oriented Executive Sous Chef to join the culinary team at The Original Delmonico's , America's first fine dining restaurant, established in 1837. The Executive Sous Chef is a core member of the Culinary Leadership team of the historic, fine dining steakhouse, ensuring the highest standards of quality, consistency, and execution are upheld at all times. Working in alignment with ownership and executive leadership, this role oversees all kitchen functions, from menu execution and seasonal development to staffing, cost controls, and operational systems. The Executive Sous Chef directs and mentors Sous Chefs, Line Cooks, and Prep Cooks, fostering a culture of discipline, professionalism, and craftsmanship. They are accountable for maintaining food quality, managing labor and food cost targets, ensuring pars and inventory systems are properly executed, and driving continuous improvement across the back of house. This is a hands-on leadership role suited for a chef who thrives in a refined, high-volume environment where tradition, precision, and team development are paramount.

Ideal Candidates Possess:

• 2-4years experience as a Sous Chef/Executive Sous Chef.
• Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.
• A professional and polished approach to leadership.
• Excellent verbal and written communication skills.
• The ability to comfortably lead a team in a busy atmosphere.
• DOH Food Protection certified.

Duties and Responsibilities Partners with the Executive Chef & Chef de Cuisine to implement and uphold culinary standards, systems, and operating procedures Oversees daily kitchen operations, ensuring all food items are prepared accurately, timely, and to quality standards Manages Sous Chefs and kitchen staff, providing clear direction, coaching, and leadership Conducts routine line checks to ensure Department of Health compliance and addresses deficiencies immediately Ensures consistent execution of recipes, plating, portioning, and presentation standards Trains, evaluates, and develops culinary team members in partnership with management and Human Resources Oversees onboarding and ensures new hires are trained on recipes, quality standards, safety procedures, and expectations Oversees purchasing, inventory, vendor relationships, and invoicing accuracy Establishes and maintains inventory cycles and waste tracking procedures Maintains professional relationships with vendors and supports quality assurance upon delivery Performs additional duties as assigned by management