Executive Sous Chef Jobs in New York, NY (5,622)
Executive Sous Chef
Executive Sous Chef
Executive Sous Chef
Cook Kitchen manager
Executive Sous Chef
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EXECUTIVE SOUS CHEF
Executive Sous Chef
EXECUTIVE SOUS CHEF
Executive Sous Chef
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Restaurant- Hospitality Recruiter / Growing Company / Unlimited Income
Remote Territory Growth Manager, Culinary Solutions
Executive Sous Chef JN
Executive Sous Chef
Executive Sous Chef
Executive Sous Chef
EXECUTIVE SOUS CHEF
EXECUTIVE SOUS CHEF
Executive Sous Chef
Executive Sous Chef
Kitchen Manager/Chef
Executive Sous Chef Salary in New York
Executive Sous Chefs working in New York, NY make an average annual salary of $58K and a maximum annual salary of around $87K.
Job Description
Working as an Executive Sous Chef in New York, NY
There are 5,622 Executive Sous Chef opportunities available in New York, NY all with unique requirements.
An Executive Sous Chef reports directly to the Executive Chef and is responsible for a variety of responsibilities, including supervision of other chefs, ordering of kitchen supplies, training, and mentoring staff, working with other kitchen supervisors to prepare menu items, maintaining a clean kitchen environment, and verifying food regulations are adhered to. In addition, the Executive Sous Chef assists in the overall management of the restaurant.
Similar Jobs to Executive Sous Chef
Executive Sous Chef jobs near New York, NY
Executive Sous Chefs in New York, NY Resume Data
Average Experience for Executive Sous Chefs in New York, NY
- More than 10 years: 66%
- 6-10 years: 26%
- 3-5 years: 6%
- 1-2 years: 1%
- Less than 1 year: 1%
Educational Background for Executive Sous Chefs in New York, NY
- Associates: 34%
- Diploma: 33%
- Bachelors: 29%
- Masters: 4%
- Doctorate: 0%
Top Skill for Executive Sous Chefs in New York, NY
- Cooking skills: Basic food preparation: 27%
- Food safety: 25%
- Work style: Reliability: 12%
- Supervisory skills: Motivating & assessing employees: 8%
- Restaurant manager: 7%
- Management & leadership skills: Planning & execution: 6%
- Management & leadership skills: Impact & influence: 4%
- Food service: Customer situations: 4%
- Customer focus & orientation: 4%
- General manager (hospitality): 3%
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