GOLDEN STEER AT ONE FIFTH

Executive Sous Chef — Job Description
Role: Executive Sous Chef
Location: New York City (One Fifth)
Status: Full-time, Exempt
Reports to: Executive Chef (CDC) and General Manager
Position Summary
The Executive Sous Chef is a hands-on kitchen leader who safeguards Golden Steer’s legacy, driving prep and production, coaching cooks, and ensuring every plate reflects our standards. You partner with the Executive Chef to uphold NYC DOH compliance, consistency, and a people-first culture while moving the team 1% better every day.

Key Responsibilities

• Run daily BOH operations: prep systems, station readiness, expo/pass execution, and closing standards.
• Schedule, train, and develop the kitchen team; set clear expectations and coach in the moment.
• Uphold rigorous cleanliness, organization, and food safety—NYC DOH A-grade standards are non-negotiable.
• Own ordering, receiving, and inventory; track COGS, waste, and yield with accuracy.
• Partner on menu development and features; ensure recipes/specs are followed and documented.
• Lead high-volume services with urgency and calm; ensure timing, temperature, and plating are consistent.
• Maintain vendor relationships and product quality; verify specs on all prime proteins and key SKUs.
• Support hiring and onboarding; model station excellence and cross-training.
• Collaborate with FOH leadership to keep hospitality seamless from pass to table.
• Document incidents, maintenance needs, and compliance checks; follow through to resolution.

Golden Steer Core Values (How We Win)

• Championing Character: Lead with respect, humility, and care—because only people make people happy.
• Consistency Breeds Excellence: Obsess the details; raise our floor every shift—1% better, every day.
• Going the Extra Mile: Anticipate needs and finish strong; the minimum bet is above-and-beyond hospitality.

Experience & Qualifications

• 3–5 years as a Sous Chef or higher in upscale, chef-driven, or high-volume kitchens.
• Proven ability to lead and inspire teams; calm under pressure with clear communication.
• Financial literacy for labor management and COGS; ownership mindset on waste and yield.
• Ordering and inventory management expertise; vendor relations and product verification.
• Fluency with kitchen/restaurant platforms (e.g., MarginEdge, 7shifts, Toast) preferred.
• NYC Food Protection Certificate (or ability to obtain).
• Spanish language skills a plus; commitment to coaching and continuous improvement.

Operations & Compliance

• Champion NYC DOH standards, logs, and corrective actions to support and maintain A-grade performance.
• Ensure strict adherence to allergy, cross-contamination, and time-temperature controls.
• Maintain equipment PM schedules; escalate repairs and track to completion.

Leadership & Culture

• Coach with standards, warmth, and urgency; deliver direct feedback with dignity.
• Run clear pre-shift briefs; align the team on mise, timing, and nightly priorities.
• Recognize great work; address misses quickly; follow up with written expectations when needed.
• Partner cross-departmentally to keep hospitality seamless from pass to table.

Physical & Scheduling Requirements

• Stand and move for extended periods; lift and carry up to 50 lbs as needed.
• Flexible availability, including nights, weekends, and holidays—the work is when the guests are.

Compensation & Benefits
Competitive salary, paid time off, growth opportunities, and a collaborative, chef-driven culture. Final compensation is commensurate with experience.
To Apply
Please submit your resume.

Equal Opportunity

• We are proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or any other characteristic protected by law. We are committed to cultivating a diverse and inclusive workplace where everyone feels valued and respected

Golden Steer Steakhouse — New York • One Fifth Avenue
More detail about Golden Steer at One Fifth part of The Golden Steer Steakhous

• Run daily BOH operations: prep systems, station readiness, expo/pass execution, and closing standards.
• Schedule, train, and develop the kitchen team; set clear expectations and coach in the moment.
• Uphold rigorous cleanliness, organization, and food safety—NYC DOH A-grade standards are non-negotiable.
• Own ordering, receiving, and inventory; track COGS, waste, and yield with accuracy.
• Partner on menu development and features; ensure recipes/specs are followed and documented.
• Lead high-volume services with urgency and calm; ensure timing, temperature, and plating are consistent.
• Maintain vendor relationships and product quality; verify specs on all prime proteins and key SKUs.
• Support hiring and onboarding; model station excellence and cross-training.
• Collaborate with FOH leadership to keep hospitality seamless from pass to table.
• Document incidents, maintenance needs, and compliance checks; follow through to resolution