Executive Sous Chef

Executive Sous Chef

Citarella - The Ultimate Gourmet Market

New York, NY (and regional locations across NYC, The Hamptons, Greenwich, CT)

$/yr - $/yr

Led by owner Joe Gurrera, Citarella has evolved from a respected NYC fish market into a full‑scale gourmet market with locations across New York City, the Hamptons, and Greenwich, Connecticut.

• Work hands on to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism at the highest level.
• Supervise the team to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning.
• Work with the Executive Chef on ongoing, seasonal or new menu development as necessary.
• Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Work with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
• Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
• Conduct daily and weekly recaps with necessary chefs and managers to plan and forecast all aspects of production.
• Prepare, cook and package food for store delivery.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Report to work at the scheduled time, neatly groomed and in the correct uniform.
• Perform additional duties as directed by senior management.

• Hire, coach & counsel and conduct performance evaluations of direct reports.
• Develop, train and mentor direct reports; act as a resource to them as well as other store employees.
• Monitor and oversee store hourly employees in all areas of job execution and performance management.
• Recommend or conduct disciplinary action, including termination, of culinary staff as necessary according to HR company standards.
• Work with Executive Chef to develop and conduct training for store employees, including but not limited to SOPs, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays.
• Instill a positive company culture, build morale and create an ongoing positive work environment utilizing established as well as newly developed initiatives.
• Account for meeting budgets for food, labor, and direct operating expenses as they pertain to culinary operations.
• Ensure proper portioning, preparation and serving quantities are accurate to maintain food costs.
• Create weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools.
• Maintain proper methods for counting and recording period end inventory.

• 3+ years senior‑level chef management experience in a high‑volume, quality‑oriented kitchen.
• Minimum AOS Culinary School Graduate and/or related training.
• Bi‑lingual in Spanish a plus.
• Detail oriented with good organizational skills, performing work accurately and timely.
• Ability to effectively train and develop staff and build team morale.
• Ability to hold others accountable for following standards and procedures.
• Ability to handle multiple tasks at once and work effectively under pressure.
• Ability to troubleshoot and problem‑solve to resolve issues.
• Ability to meet budgets, including labor, food and applicable direct operating costs.
• Knowledge of Microsoft Word and Excel.
• Must have Serve Safe food handler’s certificate.

• Ability to perform physical requirements of position including standing for extended periods of time.
• Lifting loads of up to 40 lbs.
• Ability to work a flexible schedule including nights, weekends and holidays.
• Ability to read, write and communicate using English sufficiently to perform job functions, conduct business‑related mathematics and analyze data as required.

• Seniority level:
  Mid‑Senior level.
• Employment type:
  
  Full‑time.
• Job function:
  Management and Manufacturing.
• Industry: Food and Beverage Services.