Executive Sous Chef

Job Title: Executive Sous Chef
Location: Mott 32
Department: Culinary
Reports To: General Manager & Executive Chef

About Mott 32:
Mott 32 is a global award-winning luxury dining destination known for its refined Chinese cuisine, innovative techniques, and commitment to sourcing premium ingredients. Our culinary philosophy combines authentic flavors with modern execution, delivering an elevated dining experience rooted in heritage, precision, and hospitality.

Position Overview

The Executive Sous Chef is a key leader within the culinary team, responsible for overseeing daily kitchen operations, maintaining the highest standards of food quality, supporting menu development, and ensuring consistent execution. This role requires strong leadership, deep knowledge of Chinese cuisine (Cantonese, Beijing, and regional influences), and the ability to uphold Mott 32’s standards of excellence.

• Assist the Executive Chef in all aspects of kitchen management, menu execution, and culinary operations.
• Lead, train, and mentor the culinary team, ensuring adherence to Mott 32’s quality, flavor profiles, and presentation standards.
• Maintain strict consistency across wok, dim sum, BBQ, and specialty Chinese cooking techniques.
• Oversee prep planning, daily production, and real-time execution during service.
• Ensure proper communication between front-of-house and back-of-house teams to support seamless service.
• Uphold food safety, sanitation, and SNHD standards in all kitchen areas.
• Monitor product quality, inventory levels, and cost control measures.
• Participate in menu development, new dish testing, and seasonal offerings as directed by the Executive Chef.
• Supervise staff scheduling, training plans, and performance management.
• Foster a respectful, motivated, and culturally aligned kitchen environment.

• Minimum 5 years of progressive culinary leadership experience, preferably in high-volume fine dining or luxury Chinese cuisine.
• Mastery of core Chinese cooking techniques (wok, BBQ/roasting, dim sum, stocks/soups, regional Chinese preparations).
• Fluency in Mandarin or Cantonese (required).
• Strong leadership, communication, and team-building skills.
• Experience managing a diverse kitchen staff and navigating multicultural teams.
• Proven ability to maintain high standards under pressure while ensuring consistency and efficiency.
• Strong knowledge of food safety and sanitation standards.
• Ability to work nights, weekends, and holidays as required.