Sous Chef

About the role

Reserve Cut is looking for a Sous Chef to join our restaurant in New York City. If you strive towards excellence and are dedicated to enhancing your skills and knowledge, we welcome you to apply!

The Sous Chef drives operational excellence and ensures a superior guest experience through excellent food and hospitality. The Sous Chef partners with the Executive Chef and General Manager to set, meet, and exceed the business's goals by ensuring alignment with the mission and goals of the business and the vision and core values of Reserve Cut Restaurant. The Sous Chef must possess strong leadership skills, a friendly yet competitive spirit, and a passion for creating delicious food, building high-performing teams, and delivering hospitality to all stakeholders.

Responsibilities

• Build and lead a high-performing kitchen team and maintain excellence & hospitality throughout each day's specific service periods
• Lead and coach the cooks team in delivering consistent execution of food and timely flow of service through an effectively expedited service
• Continually enhance, refine, and update our culinary programming to maintain our standing as an industry leader
• Set the standard for all recipes, products, food preparations, and food execution and hold the team accountable to meeting the restaurant's specifications and commitment to culinary excellence and food safety
• Partner with the Executive Chef to foster a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times
• Provide coaching and guidance to all team members, ensuring that pathways for growth and development are attainable for all team members
• Consistently looks for internal and external opportunities to build our growing team in alignment with our goals of diversity, inclusion, and belonging
• Build trusting relationships with other Reserve Cut Leaders to foster communication, collaboration, support, and sharing of best practices for well-informed decision-making

Competencies & Qualifications

• At least 1+ years of significant culinary leadership experience in a high-volume and fast-paced environment
• Knowledge of Microsoft Office applications, restaurant scheduling, inventory, and purchasing experience necessary
• Culinary degree preferred
• English fluency and Spanish preferred, but not required
• Ability to stand/walk for extended periods of time

Pay

Salary range: $75,000 - $85,000