Executive Sous Chef

Now Hiring: A lead-by-example Executive Sous Chef who has a passion for seasonal ingredients and creating exceptionally delicious food executed and served with care and consistency.

This position offers a comprehensive package including:

• A Base Salary Range of $85,000- $95,000
• Quarterly Bonus Program up to 15%
• Paid Vacation and Sick Time
• Medical, Dental, and Vision Benefits Coverage
• Dining Discounts at over 25 Affiliated STARR Restaurants - and more!

About the restaurant:

A Michelin Guide restaurant, Upland is a bright culinary retreat nestled along Park Ave & E 26th street with a menu built around a culinary philosophy that takes heavy cues from the seasons. Chef JP Matheussen displays an artful array of starters, entrees and sides, each plate with an enticing and urbane touch.

About Chef JP:

A Montreal native, Chef JP discovered his love for cooking early, preparing meals for his family while his mother worked and studied. He honed his skills at Quebec's Institute of Tourism and Hotel Management before launching his career in Montreal's top bistros. In 2012, he competed on Les Chefs! and later became Executive Chef for the General Delegate of Quebec in Paris. A recipient of the prestigious Relais & Châteaux Chefs Scholarship, Chef JP trained at Michelin-starred restaurants worldwide, eventually rising to Sous Chef at Blue Hill Stone Barns. He later joined Eleven Madison Park and led Wolfgang Puck's CUT as Executive Chef. Now, Chef JP brings his passion for seasonal produce and refined yet rustic cuisine to Upland ’s California-inspired menu.

Qualifications:

• 4 - 6 years of progressive experience as a Sous Chef, Executive Sous Chef, or Chef de Cuisine.
• Strong appreciation for seasonal cuisine and a commitment to using fresh, high-quality ingredients.
• Proven success in efficiently managing expo operations in a high-volume kitchen environment.
• Demonstrated experience in training, developing, and mentoring a diverse team of hourly line cooks.