Executive Sous Chef

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.