Job Description

About Us  

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, a unique seafood hall, and one of the most heralded retail seafood markets in NYC. 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 professional growth, ensuring that both our employees and guests thrive.  

Description  

The Executive Sous Chef (ESC)  is responsible for   managing daily BOH operations at LPHG’s Chelsea Market location. This hands-on leader works in tandem with the Executive Chef to ensure kitchen efficiency, staff training,   performance management   and culinary excellence while maintaining LPHG’s standards of quality and innovation.  

Position Summary  

The Executive Sous Chef plays a key role in developing culinary talent, ensuring consistent food execution, and   optimizing   kitchen operations. This position is a critical link between daily kitchen execution and broader strategic   objectives .  

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.  

• Assist s   executive chef in formal   performance management   evaluations   by providing feedback   and   participating   in   delivery.  

Staff Management & Training  

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

• Execution of training for all new line level BOH hires .   Uses standardized training processes to ensure staff is proficient in requisite skills, ensures standardized recipes are properly executed consistently, leads efforts to cross-train and develop individual staff members with the goal of continuous improvement.  

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

• C ollaborates with Executive   Chef   and BOH 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 .  

• Use exceptional task management   to foster a high-performance team culture.  

• 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 of Culinary Partnerships 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.  

• Experience in inventory management, cost control, and vendor negotiations.  

• Strong understanding of food safety and sanitation regulations.  

• Ability to multitask, prioritize, and   maintain   operational excellence.  

• Excellent problem-solving and communication skills.  

Pay & Benefits  

• $85,000 - $90,000 

• Up to 5 weeks of Paid Personal Time.  

• Comprehensive medical, dental, and vision insurance.  

• 401k plan with company match.  

• Work-life balance with consecutive days off.  

• Employee meal program and commuter benefits.  

LP Hospitality Group is proud to be an equal opportunity employer. We are committed to providing an environment of mutual respect and building a workplace that   represents   a variety of backgrounds, perspectives, and skills. All employment is   determined   based on qualifications,   merit , and business needs.  

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