Sous Chef

About the role

The Group Hospitality is a multi-concept restaurant group with locations across New York, Washington D.C., Chicago, and Miami. Our concepts include La Grande Boucherie, Boucherie, Olio e Più, and Omakase Room. We are committed to exceptional food, genuine hospitality, and developing the people who make it happen.

We are looking for a Sous Chef to help lead our kitchen alongside the Chef de Cuisine. You will supervise daily kitchen operations, guide and develop the culinary team, and uphold our standards for quality, consistency, and food safety. This is a hands-on leadership role for a chef who can manage costs, run a clean and organized kitchen, and contribute creatively to the menu.

Responsibilities

• Lead and direct cooks and porters in their daily responsibilities, with clear and effective communication
• Run pre-shift meetings and make sure the team is prepared for every service
• Make sure all items are prepared properly and on time for service
• Manage daily labor and food costs, track performance against budget, and address any variances
• Help the Chef de Cuisine and Executive Chef develop recipes, menus, and costing for new items
• Collaborate on holiday menus, special events, and promotions
• Place weekly product orders and keep inventory at the right levels to limit waste and spoilage
• Inspect deliveries for quality and build strong relationships with vendors, suppliers, and distributors
• Support hiring for culinary roles, including staffing levels, job postings, and interviews
• Train new hires on kitchen expectations, recipes, and plating standards, and train Front of House staff on menu and food knowledge
• Conduct line checks throughout each shift, maintain full Department of Health compliance, and resolve any violations immediately
• Keep the kitchen stocked, organized, and labeled to DOH standards
• Promote a safe workplace: identify and resolve hazards, document incidents, and lead initial investigations
• Review daily time punches for accuracy and coach team members as needed
• Make sure position checklists are completed daily and staff meet grooming and uniform standards
• Report maintenance and repair needs to the Chef de Cuisine, or to the GM for urgent issues

Requirements

• 3+ years of culinary experience, ideally as a Sous Chef or higher in a comparable concept
• A current NYC Department of Health & Mental Hygiene Food Protection Certificate
• Strong math skills, including percentages and cost calculations
• A proven leadership style that motivates teams to meet and exceed standards
• Clear communication and composure in a high-pressure environment
• Fluency in written and spoken English
• Comfort with Gmail and Microsoft Office (Word, Excel, Outlook, PowerPoint) and the ability to learn new systems
• Availability to work nights, weekends, holidays, and a variable schedule
• Ability to lift 30+ lbs and to stand, walk, and bend for extended periods

Benefits

• Competitive salary + benefits + growth opportunities
• Growth opportunities across a multi-city restaurant group
• A collaborative, high-standards kitchen culture