Executive Sous Chef

Mezcali is seeking an experienced Executive Sous Chef to join our leadership team at our high-volume, full-service restaurant located in the Financial District of New York City.

Founded by two lifelong friends with a combined 40 years of hospitality experience, Mezcali operates a 4,700 sq. ft., two-floor restaurant featuring 145 seats, two full bars, a private dining room, and substantial event space. We are a growing concept with future expansion plans and are looking for a chef who wants to grow with us.

This is a hands-on leadership role for a disciplined, creative, and systems-driven culinary professional.

Position Overview

The Executive Sous Chef will oversee daily back-of-house operations, support menu execution and development, lead kitchen teams, and ensure consistency, efficiency, and food quality at all times.

Responsibilities

• Lead and supervise all BOH kitchen operations in a high-volume environment
• Train, coach, and develop hourly kitchen staff and junior leadership
• Maintain consistent food quality, execution, and presentation
• Manage labor cost, food cost, inventory, ordering, and waste
• Enforce NYC DOH, sanitation, and food safety standards
• Support menu development, seasonal updates, and special events
• Collaborate with FOH and events teams to ensure seamless service
• Address performance issues professionally and constructively
• Assist with systems, SOPs, and operational scalability as the business grows

Qualifications

• Minimum 5+ years of experience in a senior kitchen leadership role (Executive Sous Chef or Senior Sous Chef preferred)
• Proven experience in high-volume, full-service restaurants
• Strong understanding of food cost, labor control, and inventory systems
• Experience leading large BOH teams with a positive, professional approach
• Ability to work nights, weekends, and holidays as required
• NYC DOH Food Protection Certificate required
• Event, buyout, and private dining experience a plus

Skills & Leadership Competencies

• Strong communication and organizational skills
• Calm, solutions-oriented leadership under pressure
• Ability to motivate and hold teams accountable
• Detail-oriented with strong operational awareness
• Strategic thinker with hands-on execution

Compensation & Benefits

• Salary: $80,000–$90,000 annually (DOE)
• Performance-based bonus
• Health insurance
• Paid time off
• Growth opportunities 

Our Culture

We believe great kitchens are built on respect, structure, accountability, and humanity.

A good sense of humor, the ability to learn from mistakes, and a collaborative mindset go a long way here. We work hard, support each other, and take pride in what we build.

— The Mezcali Team