{"schemaVersion":"jobsearcher.job.v1","id":"41cc2fef79a4ef4a54ce03e4","url":"https://jobsearcher.com/jobs/41cc2fef79a4ef4a54ce03e4","canonicalUrl":"https://jobsearcher.com/jobs/41cc2fef79a4ef4a54ce03e4","title":"Executive Sous Chef","description":"Citarella - The Ultimate Gourmet Market provided pay range This range is provided by Citarella - The Ultimate Gourmet Market. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.\nBase pay range $110,000.00/yr - $130,000.00/yr\nLed by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut.\nA family-run business, we’re driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene.\nThe Executive Sous Chef will work closely with the Executive Chef to ensure the highest standards are met for all food prepared and served at our store locations. The Executive Sous Chef is responsible for assisting in creating and ensuring Citarella standards, systems and procedures are maintained and followed. The Executive Sous Chef is also responsible for working with the Executive Chef in overseeing and mentoring the culinary team. S/he will be responsible for the overall on-site retail operations.\nTasks/Responsibilities Work hands on to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.\nSupervise 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.\nWork with Executive Chef on on-going, seasonal or new menu development as necessary.\nTrain 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.\nWork with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.\nOversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.\nConduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production.\nPrepare, cook and package food for store delivery.\nInspect supplies, equipment, or work areas to ensure conformance to established standards.\nDetermine how food should be presented and create decorative food displays.\nReport to work at the scheduled time, neatly groomed and in the correct uniform.\nIn addition, other duties may be required as directed senior management.\nHuman Resources Hiring, coaching & counseling and conducting performance evaluations of direct reports.\nDevelop, train and mentor direct reports. Act as a resource to them as well as other store employees.\nMonitor and oversee store hourly employees in all areas of job execution and performance management.\nResponsible for recommending or conducting disciplinary action, including termination, of culinary when necessary according to HR company standards.\nWork with Executive Chef to develop and conduct training for store employees; including but not limited to SOP’s, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays, etc.\nWork with Executive Chef to instill a positive Company Culture, build morale and create an on-going positive work environment utilizing established as well as newly developed initiatives.\nAccountable for working with Executive Chef in meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations.\nWork with Executive Chef to ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs.\nResponsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools.\nMaintain proper methods for counting and recording period end inventory.\n3+ year senior level chef Management experience in high volume, quality oriented kitchen.\nMinimum AOS Culinary School Graduate and/or related training.\nBi-lingual in Spanish a plus.\nDetail oriented with good organizational skills, performing work accurately and timely.\nAbility to effectively train and develop staff and build team morale.\nAbility to hold others accountable for following standards and procedures.\nAbility to handle multiple tasks at once, working effectively under pressure.\nAbility to troubleshoot and be a problem solve in order to resolve issues.\nAbility to meet budgets including labor, food and applicable direct operating costs.\nKnowledge of Microsoft Word and Excel.\nMust have Serve Safe food handler’s certificate.\nAdditional Requirements Ability to perform physical requirements of position including standing for extended periods of time.\nLifting loads of up to 40 lbs.\nAbility to work a flexible schedule including nights, weekends and holidays.\nAbility to read, write and communicate using English language sufficient to perform job functions, conduct business related mathematics and analyze data as required.\nSeniority level Mid-Senior level\nEmployment type Full-time\nJob function Management and Manufacturing\nIndustries Food and Beverage Services\n\n#J-18808-Ljbffr","company":"Citarella","rawCompany":"citarella","city":"Hampton Bays","state":"NY","isRemote":false,"isActive":false,"createdAt":"2026-06-20T04:20:59.715Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"445110","title":"Supermarkets and Other Grocery Retailers (except Convenience Retailers)","slug":"supermarkets-and-other-grocery-retailers-except-convenience-retailers"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Executive Sous Chef","description":"Citarella - The Ultimate Gourmet Market provided pay range This range is provided by Citarella - The Ultimate Gourmet Market. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.\nBase pay range $110,000.00/yr - $130,000.00/yr\nLed by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut.\nA family-run business, we’re driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene.\nThe Executive Sous Chef will work closely with the Executive Chef to ensure the highest standards are met for all food prepared and served at our store locations. The Executive Sous Chef is responsible for assisting in creating and ensuring Citarella standards, systems and procedures are maintained and followed. The Executive Sous Chef is also responsible for working with the Executive Chef in overseeing and mentoring the culinary team. S/he will be responsible for the overall on-site retail operations.\nTasks/Responsibilities Work hands on to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.\nSupervise 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.\nWork with Executive Chef on on-going, seasonal or new menu development as necessary.\nTrain 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.\nWork with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.\nOversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.\nConduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production.\nPrepare, cook and package food for store delivery.\nInspect supplies, equipment, or work areas to ensure conformance to established standards.\nDetermine how food should be presented and create decorative food displays.\nReport to work at the scheduled time, neatly groomed and in the correct uniform.\nIn addition, other duties may be required as directed senior management.\nHuman Resources Hiring, coaching & counseling and conducting performance evaluations of direct reports.\nDevelop, train and mentor direct reports. Act as a resource to them as well as other store employees.\nMonitor and oversee store hourly employees in all areas of job execution and performance management.\nResponsible for recommending or conducting disciplinary action, including termination, of culinary when necessary according to HR company standards.\nWork with Executive Chef to develop and conduct training for store employees; including but not limited to SOP’s, sanitation & food handling, menu standards, presentation, cooking techniques, catering cooking and displays, etc.\nWork with Executive Chef to instill a positive Company Culture, build morale and create an on-going positive work environment utilizing established as well as newly developed initiatives.\nAccountable for working with Executive Chef in meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary operations.\nWork with Executive Chef to ensure proper portioning, preparing and serving quantities are accurate in order to maintain food costs.\nResponsible for creating weekly kitchen labor schedules for commissary staff, meeting labor budgets by utilizing forecasting tools.\nMaintain proper methods for counting and recording period end inventory.\n3+ year senior level chef Management experience in high volume, quality oriented kitchen.\nMinimum AOS Culinary School Graduate and/or related training.\nBi-lingual in Spanish a plus.\nDetail oriented with good organizational skills, performing work accurately and timely.\nAbility to effectively train and develop staff and build team morale.\nAbility to hold others accountable for following standards and procedures.\nAbility to handle multiple tasks at once, working effectively under pressure.\nAbility to troubleshoot and be a problem solve in order to resolve issues.\nAbility to meet budgets including labor, food and applicable direct operating costs.\nKnowledge of Microsoft Word and Excel.\nMust have Serve Safe food handler’s certificate.\nAdditional Requirements Ability to perform physical requirements of position including standing for extended periods of time.\nLifting loads of up to 40 lbs.\nAbility to work a flexible schedule including nights, weekends and holidays.\nAbility to read, write and communicate using English language sufficient to perform job functions, conduct business related mathematics and analyze data as required.\nSeniority level Mid-Senior level\nEmployment type Full-time\nJob function Management and Manufacturing\nIndustries Food and Beverage Services\n\n#J-18808-Ljbffr","datePosted":"2026-06-20T04:20:59.715Z","dateModified":"2026-06-20T04:20:59.715Z","hiringOrganization":{"@type":"Organization","name":"Citarella","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Hampton Bays","addressRegion":"NY","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"41cc2fef79a4ef4a54ce03e4"},"url":"https://jobsearcher.com/jobs/41cc2fef79a4ef4a54ce03e4"}}