Sous Chef

Description

TemPositions Eden Hospitality is currently recruiting a Sous Chef for a renowned private membership club in NYC for their restaurant and banquet operations. A few points to note about the position are: Position is temp-to-hire
35-hour work week
Schedules will vary based on volume and needs but may encompass 7 days so weekends and/or holidays will be required
Pay rate is $40.00 per hour during the conversion period

Responsibilities

• Culinary Excellence & Quality Control - Ensure consistency in food presentation, portion control, and taste across all shifts. Actively work the line during peak hours to maintain pace, quality, and ticket-time standards. Collaborate with the Executive Chef on menu development, seasonal specials, and recipe testing. Ensure all food station setups and prep lists are completed accurately and efficiently.
• Team Leadership & Management - Supervise, mentor, and train line cooks, prep cooks, on culinary techniques and kitchen standards. Assist with scheduling kitchen staff to optimize labor costs while ensuring adequate coverage. Foster a positive, respectful, and high-energy kitchen culture. Step in to managing kitchen operations seamlessly in the absence of the Executive Chef.
• Operations, Inventory & Financials - Monitor inventory levels, assist with ordering food and kitchen supplies, and minimize food waste. Conduct regular inventory counts and ensure proper rotation of stock (FIFO method). Help monitor food and labor costs to meet or exceed budgetary goals.
• Safety, Sanitation & Compliance - Maintain strict adherence to local health department regulations, food safety standards, and sanitation protocols. Monitor kitchen equipment maintenance and report any issues promptly. Ensure the kitchen, walk-ins, and storage areas are kept clean, organized, and secure.

Qualifications

• Experience: 2–4 years of Sous Chef experience
• Education: Degree or certificate in Culinary Arts is a plus, but equivalent field experience is required.
• Certifications: Current ServSafe Manager certification or NYC Food Protection Certification is required.
• Skills: Advanced knife skills, deep knowledge of various culinary styles/techniques, and proficiency with kitchen management or POS software.
• Physical Demands: Ability to stand for long periods, work in a high-heat environment, and lift to 50 lbs.

Benefits

• Competitive pay
• Access to a range of benefits and support programs based on assignment type, schedule, length of employment, and eligibility requirements, including medical, dental, vision, prescription coverage, short-term disability, 401(k), employee assistance, childcare assistance, discounts, paid holidays, and longevity bonuses.

Pay

Pay rate is $40.00 per hour during the conversion period

Schedule

35-hour work week

Benefits

• Medical
• Dental
• Vision
• Prescription coverage
• Short-term disability
• 401(k)
• Employee assistance
• Childcare assistance
• Discounts
• Paid holidays
• Longevity bonuses

Job Requirements & Qualifications

• Experience: 2–4 years of Sous Chef experience
• Education: Degree or certificate in Culinary Arts is a plus, but equivalent field experience is required.
• Certifications: Current ServSafe Manager certification or NYC Food Protection Certification is required.
• Skills: Advanced knife skills, deep knowledge of various culinary styles/techniques, and proficiency with kitchen management or POS software.
• Physical Demands: Ability to stand for long periods, work in a high-heat environment, and lift to 50 lbs.

Summary

The Sous Chef is the second-in-command in our kitchen, directly assisting the Executive Chef in managing daily culinary operations. This role requires a hands-on leader who can ensure food is prepared to the highest quality standards, maintain a clean, safe, and efficient kitchen environment, and mentor the culinary team. The ideal candidate balances exceptional culinary skills with strong administrative, leadership, and organizational abilities.

EEO Statement

We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged.