Executive Sous Chef

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, has opened Centurion® New York, an exclusive, elegant space that provides members the highest level of service and hospitality. We are committed to creating a unique experience for each one of our members and guests and are looking for experienced and enthusiastic hospitality professionals to join our team.

The Executive Sous Chef is second in command in the kitchen and assumes responsibility for supervising the production of food at all stations, mentoring the sous chefs, assisting the cooks when needed, as well as supporting the Executive Chefs in all aspects of cost control.

The right candidate will have the ability to work effectively in a team environment to maintain consistent food quality and restaurant standards. Candidates should also expect to track food costs as requested, ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to build the team.

Competencies & Qualifications:

• Extensive knowledge of French cuisine
• 5 years of experience in high volume or fine dining environment in a supervisory role
• Superb knife skills
• Familiarity with Michelin and Forbes standards
• Maintain health department, food quality, and company standards
• Ability to read and follow recipes and sanitation protocol
• Produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Able to train and motivate team
• Assist the Executive Chefs with recruiting and discipline as needed
• Organizational skills
• Effective time management

Physical Requirements

• Ability to stand for long periods of time
• Ability to lift up to 50 lbs
• Ability to work in a hot, fast-paced kitchen environment

If you are interested in the opportunity to be part of that growth within an organization whose values you share and that recognizes your dedication and hard work then we invite you to apply!