Executive Sous Chef - Lead Culinary Team & Innovate Menus

A leading hospitality company is seeking an Executive Sous Chef in New York who will oversee culinary operations and manage the kitchen staff. The ideal candidate will possess strong leadership and culinary skills, ensuring food quality and outstanding service. Responsibilities include developing menus and training staff, with a salary range of $76,000 to $93,000 annually. Opportunities for career progression within the company are emphasized, supporting a culture of promotion from within. #J-18808-Ljbffr