Executive Sous Chef

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut.

A family-run business, we’re driven by a passion for great food.

We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more.

Join our team of seasoned professionals and become a part of the fabric of the New York food scene

The Executive Sous Chef will work closely with the Executive Chef to ensure the highest standards are met for all food prepared and served at our store locations.

The Executive Sous Chef is responsible for assisting in creating and ensuring Citarella standards, systems and procedures are maintained and followed.

The Executive Sous Chef is also responsible for working with the Executive Chef in overseeing and mentoring the culinary team.

S/he will be responsible for the overall on site retail operations.

• Work hands on to continually monitor production procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Supervise the team to ensure all daily and weekly standards operating procedures, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning..
• Work with Executive Chef on on-going, seasonal or new menu development as necessary.
• Train and educate staff on new and seasonal menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
• Work with Executive Chef and culinary in developing production methodologies to increase efficiency, productivity, quality and/or consistency in commissary.
• Oversee all production areas ensuring training & monitoring for sanitation and food handling in commissary.
• Conduct Daily and Weekly recaps with necessary chefs and managers to plan and forecast all aspects of production