Executive Sous Chef

Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destinationlocatedin the heart of Chelsea Market. Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destinationlocatedin the heart of Chelsea Market.

Weoperate Michelin-acclaimed Cull & Pistol Oyster Barand Lobster Place Seafood Hall& Market—one of the most heralded seafooddestinationsin NYC. As the mostvisitedretailerin 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.

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 four (4) 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, andstrong team performance across all stations.

In addition to culinary and leadership responsibilities, the ESC mustdemonstratestrong administrative acumen. This includesparticipatingin inventory planning and management, supportingaccuratepayroll 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, anddemonstratessteady, 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 whodemonstrateintegrity, humility, accountability, and the ability to inspire trust—ultimately contributing to a strong and positive kitchen culture.

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

Mentor and coach BOHhourly and management staff, fostering professional growth and accountability.

Assists executive chef in formal performance managementevaluationsfor Sous Chefs and Shift Leadsby providing feedbackandparticipatingindelivery.

Collaborate with the HR team tofacilitaterecruitment, interviews,hiringand onboarding.

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

Ensure staffproficiencyin core skills and consistency in executing standardized recipes.

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

Participates inthe training of all BOH managers, ensuring leadership readiness.

Collaborates with Executive

ChefandFOH managers in creating materials needed to properly trainFOH staff on F&B offerings and executes training sessions.

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 tomaintainefficiency during peak business…