Executive Sous Chef - Commissary Kitchen

Led by dynamic owner J oe G urrera (and his commitment to superior quality) C itarella has grown from a respected NYC fish market into a full-scale, U ltimate G ourmet M arket with locations across New Y ork C ity, the H amptons, and G reenwich, C onnecticut.

A 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 N ew Y ork food scene.

The  Executive Sous Chef  will work closely with the Executive Chef and the Kitchen Manager to ensure the highest standards are met for all food prepared at the commissary 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 commissary operations in the absence of the Executive Chef.

Tasks / Responsibilities :

Culinary :

• Work hands on with Executive Chef to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Supervise Sous Chefs 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..
• Work with Executive Chef on on-going, seasonal or new menu development as necessary.
• Train 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.
• Work with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and / or consistency in commissary.
• Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
• Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production
• Prepare, cook and package food for store delivery.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Report to work at the scheduled time, neatly groomed and in the correct uniform.
• In addition, other duties maybe required as directed senior management.

Human Resources :

Financial / Labor Costs :

Minimum Requirements :

Additional Requirements :