Top 1348 Kitchen leader Jobs in Upper West Side Ny

Executive Sous Chef
LP Hospitality Group —New York, NY
- $85,000 - $90,000 a year
- Weekends as needed
- Hospitality
- 5 years
- Computer literacy
- Commuter assistance
- Health insurance
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10d
Sous Chef
Little Ruby's —Brooklyn, NY
- From $70,000 a year
- Weekends as needed
- Mid-level
- Mentoring
- Organizational skills
- Health insurance
- Dental insurance
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Manufacturing Operations Manager
Watermark Designs —Brooklyn, NY
- $110,000 - $135,000 a year
- Full-time
- PMP
- Engineering
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
Interviews 8/4 - Restaurant Kitchen Managers
Doherty Enterprises —Garden City, NY
- $58,000 - $85,000 a year
- Full-time
- ServSafe
- Mid-level
- Residential
- Health insurance
- Dental insurance
Quick Apply
3d
Executive Sous Chef, Lincoln Ristorante
Delaware North —New York, NY
- $88,200 - $111,200 a year
- Weekends as needed
- 3 years
- Senior level
- Paid parental leave
- Paid holidays
Cook II (SUB)
Marriott International, Inc —New York, NY
- $34.77 - $46.36 an hour
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Tournant (cook)
Hyatt Regency Times Square —New York, NY
- $32 - $42 an hour
- Extended hours
- ServSafe
- Hotel
- High school diploma or GED
Director, Culinary Development - Lifestyle
Hyatt Lifestyle Group New York Hub —New York, NY
- $180,500 - $199,500 a year
- Full-time
- ServSafe
- Hotel
- Presentation skills
- Health insurance
- Dental insurance
Kitchen Porter/Dishwasher | Part-Time | Events by RHC NY
Oak View Group —New York, NY
- $18 - $20 an hour
- Part-time
- Ability to walk for extended periods
- High school diploma or GED
- Ability to stand for extended periods
- 401(k)
- 401(k) matching
Kitchen Assistant
Phoenix House of New York —Long Island City, NY
- $17.78 - $26.68 an hour
- Full-time
- Addiction Medicine
- ServSafe
- Residential
- Paid holidays
- Health insurance
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COOK (FULL TIME)
Union Square Events —New York, NY
- $24 - $30 an hour
- Full-time
- Background check
- Mid-level
- 1 year
- Paid time off
- Opportunities for advancement
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Counter Worker
Montefiore Einstein —Bronx, NY
- $25.13 an hour
- Weekends as needed
- Serving
- Hospital
- Customer service
Lead Steward - Waldorf Astoria New York
Hilton —New York, NY
- $33.35 - $44.47 an hour
- Full-time
- Hospitality
- Management
- Mid-level
- Paid parental leave
- Employee stock purchase plan
Kitchen Leader
maman bryant park —New York, NY
- $64,000 - $67,000 a year
- Weekends as needed
- Spanish
- English
- Mid-level
- Commuter assistance
- 401(k)
Quick Apply
11d
Steward - Waldorf Astoria New York
Hilton —New York, NY
- $31.10 an hour
- Full-time
- Hospitality
- Residential
- Hotel
- Paid parental leave
- Employee stock purchase plan
Cook
1 Hotel Central Park, L.L.C. —New York, NY
- $24 an hour
- Full-time
- Cooking
- Hotel
- Entry level
Custodial
Empire State Realty Trust —New York, NY
- $24.04 - $32.05 an hour
- Overtime
- Inventory management
- Customer service
- Ability to walk for extended periods
Quick Apply
porter (dishwasher) - Starbucks Reserve Kitchen New York
Starbucks —Brooklyn, NY
- $17.75 - $22.54 an hour
- Holidays
- Basic math
- English
- Ability to lift 50 pounds
- Paid parental leave
- Disability insurance
Maintenance Team
Chick-fil-A —New York, NY
- $17 - $22 an hour
- Part-time
- Serving
- Ability to lift 50 pounds
- Quick service & fast food restaurant
- Health insurance
- Dental insurance
Quick Apply
Concessions Prep
MSG Entertainment Holdings, LLC —New York, NY
- $20 an hour
- Night shift
- Heavy lifting
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply

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Executive Sous Chef

LP Hospitality Group -
New York, NY

Quick Apply

Job Details

Full-time
$85,000 - $90,000 a year
10 days ago

Benefits

Commuter assistance
Health insurance
Dental insurance
Meals & incidentals stipend
Paid time off
Employee assistance program
Vision insurance
401(k) matching
Life insurance

Qualifications

Computer operation
Staff supervision
Food service health code compliance
Computer literacy
Kitchen cost control
Inventory tracking for food cost management
Task prioritization
Vendor negotiation
Computer skills
Managing kitchen staff
Business operations
Restaurant cost management
Team motivation (leadership skill)

Full Job Description

About the Company

Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. We operate Michelin-acclaimed Cull & Pistol Oyster Bar and Lobster Place Seafood Hall & Market—one of the most heralded seafood destinations in NYC. As the most visited retailer in the Chelsea Market, during peak months, we serve over 1,500 orders per day, go through 20,000 oysters a week, and use 600 pounds of lobster daily.

Our mission is to provide an unparalleled seafood experience by delivering quality, innovation, and hospitality at the highest level. At LPHG, we foster a culture of excellence, care, and professionalism, ensuring that both our employees and guests thrive.

Description and Position Summary

The Executive Sous Chef (ESC) reports directly to the Executive Chef (EC) and is a core member of the back-of-house (BOH) senior leadership team. This role serves as the EC’s primary operational partner, with a strong focus on staff management, training and development, quality control, and daily execution.

With support from the EC, the ESC oversees three (3) Sous Chefs, who collectively manage approximately 55 BOH employees. The ESC is expected to set and uphold a high standard of culinary and operational excellence, ensuring consistency, professionalism, and strong team performance across all stations.

In addition to culinary and leadership responsibilities, the ESC must demonstrate strong administrative acumen. This includes participating in inventory planning and management, supporting accurate payroll processing, contributing to training development, and ensuring proper employee relations documentation. The role requires strong computer literacy and comfort with kitchen technology, inventory software, digital communication tools, and basic administrative systems.

This position bridges day-to-day operations with long-term team development. The ideal candidate is hands-on, communicates effectively, and demonstrates steady, reliable leadership. The ESC will play an active role in building the skills of both line-level staff and Sous Chefs.

Candidates should bring exceptional culinary proficiency, a growth mindset, and a collaborative spirit. We are seeking leaders who demonstrate integrity, humility, accountability, and the ability to inspire trust—ultimately contributing to a strong and positive kitchen culture.

Key Responsibilities

Leadership & Team Development

Lead daily kitchen operations, ensuring quality, consistency, and efficiency.

Mentor and coach BOH hourly and management staff, fostering professional growth and accountability.

Assists executive chef in formal performance management evaluations for Sous Chefs and Shift Leads by providing feedback and participating in delivery.

Staff Management & Training

Collaborate with the HR team to facilitate recruitment, interviews, hiring and onboarding.

Execute training for all new line-level BOH hires using standardized training processes.

Ensure staff proficiency in core skills and consistency in executing standardized recipes.

Lead efforts to cross-train and develop individual staff members.

Participates in the training of all BOH managers, ensuring leadership readiness.

Collaborates with Executive Chef and FOH managers in creating materials needed to properly train FOH staff on F&B offerings and executes training sessions.

Culinary Operations & Execution

Manages all BOH staff schedules to conform to the master staffing plan, ensuring that all necessary items are communicated to the Executive Chef & Payroll team.

Expedite service as needed to maintain efficiency during peak business hours.

Collaborate with the Executive Chef on menu evolution including menu development, tastings and implementation.

Collaborate with the FOH team to ensure seamless communication between departments.

Ensure efficiency of kitchen operations through daily examination of workflows and equipment maintenance, taking initiative in resolving issues using sound judgement and making suggestions for improvements in daily notes and weekly management meetings.

Foster a high-performance culture through effective task management.

Oversee equipment maintenance and repairs to ensure operational efficiency.

Inventory & Cost Management

Oversee inventory management, ordering, and vendor relationships.

Manage daily inventory processes, setting and maintaining pars.

Collaborate with the VP, Culinary Director to optimize food costs and purchasing.

Identify areas for cost savings while maintaining food quality and consistency.

Qualifications

5+ years of BOH leadership experience in a fast-paced, high-volume environment.

Strong leadership and coaching skills with the ability to develop talent.

Proficient in inventory management, cost control, and vendor negotiations.

Deep understanding of food safety and sanitation standards.

Excellent multitasking, prioritization, and operational management skills.

Strong communication and problem-solving abilities.

Pay & Benefits

$85,000 - $90,000 annual salary

Generous Paid Time Off

Paid Safe & Sick Time

Comprehensive Medical, Dental, and Vision Insurance

401k Plan with Company Match

Company Sponsored 10k Life Insurance Policy

Commuter Benefits Program

Employee Assistance Program with access to free counseling/ coaching

Work-life balance with consecutive days off

Internal meal allowance and designated meal breaks

Annual performance and compensation review

Working Conditions

This role operates in a professional kitchen environment and routinely uses standard kitchen equipment, including knives and appliances. The kitchen is small and fast-paced, and temperatures may be high. The workspace spans two levels, and the ability to navigate stairs is required.

Essential Functions of the Job

While performing the duties of this role, the employee is required to stand for extended periods, walk, and occasionally sit. The employee must occasionally lift or move kitchen products and supplies weighing up to 40 pounds. Days and hours of work vary, with a standard schedule of approximately 40-45 hours per week. Evening and weekend availability are required. This is a full-time FLSA exempt salary position based in the LPHG kitchen at Chelsea Market, located at 75 9th Avenue, New York, NY, 10011.

Equal Opportunity Employer

LP Hospitality Group is proud to be an equal opportunity employer. We are committed to providing an environment of mutual respect and fostering a workplace that reflects a variety of backgrounds, perspectives, and skills. Employment decisions are based on qualifications, merit, and business needs.

INDBOH

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Refine Your Search

kitchen leader jobs in upper west side ny

Executive Sous Chef

Sous Chef

Manufacturing Operations Manager

Interviews 8/4 - Restaurant Kitchen Managers

Executive Sous Chef, Lincoln Ristorante

Cook II (SUB)

Tournant (cook)

Director, Culinary Development - Lifestyle

Kitchen Porter/Dishwasher | Part-Time | Events by RHC NY

Kitchen Assistant

COOK (FULL TIME)

Counter Worker

Lead Steward - Waldorf Astoria New York

Kitchen Leader

Steward - Waldorf Astoria New York

Cook

Custodial

porter (dishwasher) - Starbucks Reserve Kitchen New York

Maintenance Team

Concessions Prep

I want to receive the latest job alert for kitchen leader in upper west side ny

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