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Executive Sous Chef
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$88,570 / year median in New York
+2% projected growth
Job Description
Executive Sous Chef
JT's Urban Italian
905 Elmwood Ave, Buffalo, NY 14222, USA
Full Time
- Salary ($70k - $75k)
Expires:
Sep 28, 2026 Be an early applicant
Required Years of Experience 5 years Job Details J Executive Sous Chef — JT's Buffalo About Us JT's Buffalo is a contemporary Italian fine dining restaurant in Buffalo's Elmwood Village. We're part of a family-owned restaurant group that has been operating in Western New York since 1992, with four distinct concepts across the region. We run a scratch kitchen built on the best product we can get our hands on — top-tier purveyors, imported Italian staples, and locally sourced produce and proteins from Western New York farms and producers. The Role We're looking for an Executive Sous Chef to serve as the Executive Chef's right hand and second-in-command of the kitchen. This is a leadership position for someone ready to own the pass, develop a team, and step in fully when the Chef is off. You'll have real input on menu development and a clear path for growth within the group. What You'll Do Run service and expedite the line, holding the standard on every plate
Lead, train, and develop the back-of-house team; build a culture people want to work in
Collaborate on menu development, seasonal changes, and specials
Manage ordering, receiving, inventory, and vendor relationships
Control food cost, waste, and labor against targets
Manage BOH schedules
Maintain health department and food safety compliance at all times
Assume full kitchen leadership in the Executive Chef's absence What We're Looking For Minimum 5 years in a fine dining kitchen; Italian experience strongly preferred
At least 3 years in a Sous Chef role or above
Proven ability to lead a brigade through high-volume service without losing composure
Strong pasta, protein, and sauce fundamentals; scratch kitchen background
Working knowledge of food and labor cost management
Available nights, weekends, and holidays Compensation & Benefits $70,000-$75,000 annually based on experience
Performance-based bonuses
Health insurance
Paid time off
Dining discounts across all four of our concepts
Growth opportunity within an established multi-concept local restaurant group To Apply Apply through Culinary Agents with your resume. Serious candidates should be prepared for a working interview (a "stage") as part of the process. Required Skills Ability to work under pressure
- Stress management
- Culinary skills
- Time management
- Teamwork
- Reliability
- Collaboration
- Passion for cooking
- Organizational skills
- Problem solving
- Creativity in food preparation
- Adaptability
- Customer-service orientation
- Dependability
- Team coordination
- Inventory management
- Willingness to learn
- Food preparation techniques
- Butchery
- Safety awareness
- Knife skills
- Positive attitude
- Italian cuisine knowledge
- Culinary expertise
- Culinary degree preferred
- Attention to detail
- Strong communication
- Advanced knife skills
Compensation Details Compensation:
Salary ($70,000.00 - $75,000.00)
Benefits & Perks:
Health Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts Required Skills Leadership Quality Control Menu Development Mentoring and Teaching High Volume Service Management Team Organization Vendor Relationship Management Service Excellence