Executive Sous Chef - Lead High-Volume Kitchen & Team

A leading hospitality group in New York is seeking an Executive Sous Chef to assist in managing daily operations in the kitchen. This role requires a minimum of 5 years of culinary experience and strong leadership skills, with responsibilities including staff management, ensuring cleanliness and compliance with safety standards, and developing new recipes. The position offers a competitive salary range of $70,000 - $90,000 annually along with comprehensive benefits. #J-18808-Ljbffr