The Fulton is Chef Jean-Georges Vongerichten's first seafood restaurant – located in an area of the city he fell in love with when he first encountered the energy of the former Fulton Fish Market in 1986. With a hat tip to that history of The Seaport, the menu focuses on the best ingredients and the bounty of the ocean and beyond. With its waterfront setting the restaurant offers a singular New York dining experience, with patio seating and some of the best unobstructed views of the Brooklyn Bridge and beyond.

POSITION SUMMARY

The Executive Sous Chef is responsible for overseeing and directing the culinary operations of The Fulton. Working closely with the Chef de Cuisine, the Executive Sous Chef ensures the delivery of impeccable dishes that exceed guest expectations. The role requires strong culinary expertise, leadership capabilities, and a commitment to excellence.

ESSENTIAL RESPONSIBILITIES 

• Collaborate with the Chef de Cuisine to develop and execute innovative seafood-centric menus that showcase seasonal ingredients and elevate the dining experience
• Lead and inspire the culinary team to maintain the highest standards of food quality, presentation, and taste
• Supervise kitchen staff, ensuring adherence to standards, procedures, and sanitation regulations
• Oversee food preparation, cooking techniques, and plating to ensure consistency and adherence to established recipes and standards
• Manage inventory, food costs, and kitchen expenses to meet budgetary goals while maintaining quality and freshness
• Implement and enforce sanitation and safety procedures in compliance with health regulations and company standards
• Foster a culture of collaboration, excellence, and continuous improvement within the culinary team
• Maintain effective communication with front-of-house staff to ensure seamless service and guest satisfaction
• Assist in menu planning, special events, and catering activities as needed
• Assume leadership in the absence of the Chef de Cuisine and provide guidance to kitchen staff during high-pressure situations
• Abide by company policies, procedures, and guidelines, operating ethically to safeguard the company's image and assets
• Follow all company policies, procedures, and guidelines
• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of 5 years' culinary management experience high-volume, fast-paced fine dining establishments
• Culinary degree/certificate highly desirable
• Knowledge of seafood sourcing, preparation techniques, and flavor profiles is a plus
• Demonstrates professional leadership across diverse culinary environments
• Effective communication and interpersonal skills conducive to productive teamwork
• Upholds high standards for workspace cleanliness and service areas
• Strong understanding of kitchen operations, including inventory management, cost control, and menu development
• Adaptable to dynamic environments, able to work both independently and in a team across diverse settings
• Exhibits a strong work ethic with a customer-centric approach across different dining experiences
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS 

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Ability to lift and carry items weighing 50 pounds on a regular basis. 
• Ability to stand for prolong periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATION

The base pay range for this position is $78,000.00-$90,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.