Sous Chef

Well‑established hospitality group is seeking a Sous Chef to join our culinary team in New York City. This hands‑on leadership role oversees kitchen operations, maintains quality standards, and ensures efficient food production. The ideal candidate is a strong team leader with a passion for excellence, cost control, menu development, and staff development.

Key Responsibilities

• Food & Labor Cost Management: Oversee daily food production, ensuring consistency and quality; manage ordering of dry goods, produce, meat, and seafood; monitor waste logs and implement cost‑control measures; adjust staffing levels based on business demands and reconcile payroll.
• Menu Development & Execution: Participate in menu standardization; train BOH teams on menu updates and execution; maintain updated mise en place and ensure seamless service.
• Team Leadership & Staff Development: Train and supervise line cooks, fostering a culture of excellence; lead daily BOH line‑ups.
• Compliance & Kitchen Maintenance: Ensure all Department of Health (DOH) standards and HACCP logs are maintained; communicate maintenance needs promptly.
• Service & Operations: Provide kitchen pass coverage for approximately five shifts per week; support multiple outlets, including a restaurant, bar, commissary, room service, and events.

Requirements

• Minimum 2 years of experience in a Sous Chef or similar leadership role.
• NYC Food Protection Certification required.
• Strong leadership and organizational skills.
• Ability to thrive in a fast‑paced, high‑volume environment.

Pay

Salary – $70,000 – $80,000 (based on experience)

Benefits

• PTO package
• Medical, dental, and vision coverage
• Transit benefits
• 401(k) plan
• Dining perks across all restaurant properties
• Opportunities for professional development