Executive Sous Chef at Motek Florida

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Oct, 26

Salary

95000.0

Posted On

08 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Operations Management, Food Quality Control, Cost Control, Inventory Management, Food Safety Compliance, Staff Training, Expediting, Labor Control, Purchasing, Mediterranean Cuisine, Multitasking, Team Leadership, Communication, Sanitation Standards

Industry

Hospitality

Description

Description Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. The Miami-born restaurant brand will open its flagship New York City location at 60 West 57th Street, taking over the former Rue 57 corner. Known for its lively spirit and health-conscious menu, Motek continues to expand its footprint in New York City with this exciting, new location. Position Overview: As Executive Sous Chef, you will be the Executive Chef's right hand in leading all back-of-house operations, including food quality, cost control, and kitchen performance. You will partner with all other culinary management members to managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Responsibilities: Assist Executive Chef with overseeing food production to ensure quality, consistency, and efficiency. Manage kitchen inventory, ordering, and equipment control. Assist with managing line operations to support smooth, timely service. Maintain quality control and presentation standards. Train, cross-train, and assist in developing culinary team members. Ensure a clean, organized kitchen and compliance with food safety regulations. Oversee expediting to coordinate orders and maintain service flow. Assist with purchasing and labor control. Benefits: Wages paid weekly. Competitive salary. Growth opportunities as we continue to rapidly expand across the country! 401k savings plans. Commuter benefits including a commuter stipend for all management team members. Medical, dental, vision, and supplemental insurance plans available! Employee discounts across all brands in the group. Requirements Minimum of four (4) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus. Culinary degree or equivalent professional culinary training preferred. Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards. Ability to manage purchasing and labor cost with little to no supervision. Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment. High attention to detail across food quality, systems, and operational execution. Effective communicator with a collaborative, team-oriented leadership style. Bilingual proficiency is a plus. Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

Lead all back-of-house operations, focusing on food quality, cost control, and kitchen performance. Partner with culinary management to lead a high-performing team and ensure efficient daily service flow.