Executive Sous Chef

New Haven, CT, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,000.00 - $85,500.00

Benefits

Competitive wages

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Diverse work environment

Job Description

The LINE is more than a collection of hotels; it represents a creative community rooted in discovery, exploration, and cultural immersion. With locations in vibrant neighborhoods such as Koreatown in Los Angeles, Adams Morgan in Washington, DC, and downtown Austin, each hotel is uniquely selected for its architectural significance and its position within emerging neighborhoods of dynamic cities. The LINE hotels emphasize a deep connection to their local surroundings, shaping their identity based on the community and culture while simultaneously contributing innovative and original experiences to these locations. The properties are collaborations that blend the best of local and national talents in design, food and beverage, arts, and culture to provide guests with memorable and enriching stays.

We are currently seeking a passionate and dedicated Executive Sous Chef to join our innovative team at The LINE. This important role requires an individual with a genuine enthusiasm for the hospitality industry alongside an entrepreneurial mindset to manage daily culinary operations effectively. The Executive Sous Chef will be responsible for overseeing the execution of food preparation within the hotel restaurant, leading and mentoring kitchen staff, and ensuring culinary excellence consistent with the hotel’s high standards and unique cultural vision. Using creativity, leadership, and a problem-solving approach, the Executive Sous Chef will contribute to maintaining an exceptional guest experience reflective of The LINE’s commitment to quality, innovation, and community influence. This full-time role offers competitive wages and represents an exciting opportunity for culinary professionals who wish to thrive within a rich, culturally vibrant hospitality environment. The successful candidate will play a pivotal role in training and managing the kitchen team, maintaining health and safety standards, ordering and inventory management, and collaborating across departments. Joining The LINE means becoming part of a workplace that values diversity, inclusivity, and personal growth in a dynamic and creative setting.

Job Requirements

High school diploma or general education degree (GED)
Culinary degree preferred
Minimum of three years experience in hospitality or service industry preferred
Ability to maintain professional demeanor
Strong communication and teamwork skills
Knowledge of health and safety standards
Ability to perform duties safely and monitor others
Experience in managing kitchen staff and food preparation
Skill in training guiding and scheduling staff
Understanding of sanitation standards and kitchen cleanliness
Ability to expedite service efficiently
Competency in butchering and portioning animal and fish products
Experience ordering and inventory management
Capability to perform daily line checks
Strong communication with employees
Competence in labor and expense control
Ability to set clear job expectations
Willingness to participate in meetings

Job Qualifications

High school diploma or general education degree (GED)
Culinary degree preferred
Three (3) years related experience in hospitality or service industry preferred
Strong communication skills
Collaborative spirit
Ethical conduct
Computer proficiency in Microsoft Office and Opera PMS
Positive attitude
Eye for detail
Problem solving abilities

Job Duties

Must be courteous and gracious maintaining a professional demeanor at all times
Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
Minimize number of accidents occurring from unsafe practices by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities
Perform all duties in a safe manner and monitor the actions of others
Responsible for every aspect of the daily operation of the hotel restaurant including managing kitchen staff to ensure food is prepared properly
Responsible for training guiding managing and scheduling personnel
Ensure that sanitation standards as set forth by The LINE local state and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
Expedite during service which includes arranging tickets and ordering food preparation
Ensure that food leaves the kitchen in the highest quality and reaches the expectations of the Executive Chef
Butcher whole animals and fish products which includes portioning and tracking protein counts for ordering purposes
Order all kitchen products in conjunction with the purchaser making sure adequate amounts of food dry goods and equipment are stocked daily
Prepare a daily line check of all line cooks' stations which includes tasting all products that are set on the line of each station for the day and checking if all ingredients are up to the Executive Chef's standards
Maintain open door communication with employee
Assist in controlling labor and operating expenses through effective scheduling budgeting purchasing decisions and inventory and cash control
Ensure staff understands their job expectations before holding them accountable
Attend relevant meetings