Job Description
ilili Restaurants is expanding to Midtown!
Be part of this next chapter as we bring our signature hospitality and culinary innovation
to a new neighborhood.
We’re seeking a passionate and experienced Executive Sous Chef to help lead the kitchen at our newest location. This role is essential to delivering ilili’s culinary vision through exceptional food execution, team leadership, and operational excellence.
Working closely with Executive Chef Philippe Massoud and the Chef de Cuisine, the Executive Sous Chef will help oversee kitchen operations, uphold quality and consistency, and contribute to a culture of creativity, care, and high performance. The ideal candidate brings a strong foundation in Mediterranean cuisine, proven leadership skills, and a commitment to excellence in a dynamic, fast-paced environment.
Key Responsibilities: • Oversee all kitchen areas to ensure consistent, high quality food production.
• Serve as liason between BOH and FOH to maintain smooth communication and service.
• Lead, train, and develop kicthen staff at all level, fostering a professional and educational environment.
• Ensure efficient kitchen operations, maintaining food quality, consistency, and cost control.
• Manage scheduling, payroll prep, setup/ breakdown, and enforce uniform and diciplinary standards.
• Collaborate with senior leadership on recruitment, onboarding, and training.
• Monitor labor and food costs to stay within budget.
• Ensure compliance with food safety, sanitation and storage standards.
• Maintain proper food presentation, temperature, and quality control.
• Support menu development in collaboration with the Chef de Cuisine and General Manager.
Position requirements:
• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
• Remain on top of culinary trends and always seek to improve menus
• Always be well groomed, in proper uniform, and be a role model to all staff
• Skills in administrative tasks such as recipes and inventory control systems
• Strong time management and organization skills; Must be able to multitask and prioritize to meet deadlines
• Maintain daily communication with the Executive Chef, General Manager as necessary
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner
Ideal Experience:
• 2-year degree from accredited university in Culinary Arts, Hotel & Restaurant Management, or related major, preferred
• 3+ years of experience in a similar position, must have experience opening restaurants
• Must have NYS food handler’s certificate
• In-depth knowledge of food principles and best practices
• Passion for creating incredible food that delights and attracts customers
• Excellent communication skills and leadership qualities
• Ability to thrive in a high-pressure environment
Compensation and Benefits: • Salary Range: $90,000 - $95,000 plus up to 10% bonus potential
• Health & Wellness: Comprehensive medical, dental, vision, and wellness benefits
• Paid Time Off (PTO)
• Commuter Benefits
• Dining Discounts and Perks
Job Tags
Full time,