Sous Chef

About the Role

Mattos Hospitality is seeking a Sous Chef for a new venture opening in New York City in early 2027. Joining during the pre-opening stage, the Sous Chef will work closely with the culinary leadership team to prepare the kitchen for opening, support the development and training of the team, and help establish the standards and daily practices that will guide the operation. The project includes multiple food and beverage experiences and requires a chef who is engaged, organized, and committed to strong execution.

Responsibilities

• Support the Chef de Cuisine and culinary leadership team in the day-to-day operation of the kitchen
• Participate in pre-opening preparation, including kitchen organization, systems implementation, training, and opening readiness
• Supervise daily prep and service, ensuring consistency, organization, and adherence to established culinary standards
• Maintain recipe, portioning, plating, and production standards across all stations
• Conduct line checks and ensure stations are properly set, stocked, and prepared for service
• Train, coach, and support cooks while reinforcing expectations for quality, organization, professionalism, and accountability
• Maintain a strong presence during service, supporting the team and addressing issues quickly and effectively
• Assist with ordering, receiving, inventory, product rotation, and waste management
• Support culinary leadership in managing food cost, labor, product utilization, and other key operational metrics
• Ensure proper handling, storage, labeling, and rotation of all food products
• Maintain rigorous standards of cleanliness, food safety, sanitation, workplace safety, and DOH compliance
• Communicate clearly with culinary leadership and FOH teams to support smooth and consistent service
• Contribute to a kitchen culture centered on professionalism, collaboration, curiosity, respect, and continuous development
• Take ownership of assigned areas of the operation and support the broader needs of the culinary team

Qualifications

• Previous experience as a Sous Chef or in a comparable kitchen leadership position within a high-quality, full-service restaurant
• Strong culinary foundation with solid technical skills and a commitment to quality and consistency
• Experience leading and training cooks in a structured, high-volume kitchen environment
• Strong understanding of kitchen organization, prep, production, and service execution
• Working knowledge of food cost, inventory, ordering, receiving, and waste control
• Highly organized with strong attention to detail and the ability to manage multiple priorities
• A hands-on leader who leads by example and is comfortable working alongside the team
• Calm and solutions-oriented, with the ability to make sound decisions during busy services
• Clear and respectful communicator who works well across culinary and FOH teams
• Motivated to continue developing as a culinary leader while contributing to the growth and success of the team

Benefits

• Medical, Dental, and Vision Insurance
• Robust Paid Time Off Policy
• Performance-Based Incentive Plan
• Paid Parental Leave
• Commuter Benefits
• Discounted Gym Membership
• Dining Discounts across Mattos Hospitality
• Employee Assistance Program

Physical Demands

The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for extended periods, bending, and moving intermittently throughout working hours.

Note: Job description is subject to change based on business necessity. Mattos Hospitality reserves the right to modify, add, or remove duties and responsibilities as business needs evolve.