Senior Culinary Director

About the role

This premier seafood dining and retail destination is looking for an Executive Sous Chef to lead our culinary team.

We operate Michelin-acclaimed Cull & Pistol Oyster Bar and Lobster Place Seafood Hall & Market—one of the most heralded seafood destinations in NYC.

As a leader in Chelsea Market, we serve over 1,500 orders per day, go through 20,000 oysters a week, and use 600 pounds of lobster daily.

• This role serves as the primary operational partner, focusing on staff management, training, quality control, and daily execution.
• The Executive Sous Chef oversees four Sous Chefs, who collectively manage approximately 55 BOH employees.

The ideal candidate is hands-on, communicates effectively, and demonstrates steady leadership. The ESC will play an active role in building skills of both line-level staff and Sous Chefs.

• Lead kitchen operations, ensuring quality, consistency, and efficiency.
• Mentor and coach BOH hourly and management staff, fostering growth and accountability.

• Leadership & Team Development:
• Lead daily kitchen operations.
• Mentor and coach staff.
• Culinary Operations & Execution:
• Manage staff schedules to conform to master staffing plan.
• Expedite service during peak hours.
• Inventory & Cost Management:
• Oversee inventory management, ordering, and vendor relationships.
• Manage daily inventory processes, setting pars.