Carver Road Hospitality

The Executive Sous Chef role supports the Corporate Chef in leading back-of-house operations for a new Modern American Steakhouse in New York City. Key responsibilities include overseeing kitchen safety and quality, managing staff scheduling and professional development, and maintaining financial profitability through inventory and labor control. The position appeals to culinary leaders seeking growth within a forward-thinking hospitality company known for elevating industry standards. The role offers a collaborative environment with a focus on craft and excellence, requiring availability for evenings, weekends, and holidays.