Sous Chef - Chef Daniel Boulud Restaurants

In the Dinex Team, the Sous Chef is a management position responsible for executing, operating, and upholding the integrity of the Dinex brand in its day‑to‑day operations. The role requires leadership, quality control, and a commitment to excellence across food production, team management, and guest service.

Responsibilities

• Oversee store, event, and catering operations across multiple locations.
• Uphold the high standards established by Chef Daniel Boulud.
• Manage food quality, production, cost control, employee training, and employee relations for various locations.
• Ensure compliance with all food safety standards and regulations, maintaining a safe and sanitary work environment.
• Maintain proficiency in food preparation, knife handling, temperature control, and sanitation practices.
• Lead menu design and seasonal offerings for both locations.
• Attend food‑related meetings and implement recommendations.
• Ensure supplies are available and properly stocked for operations.
• Lead catered and special‑request events on‑ and off‑site.
• Follow all safety policies and ensure proper accident reporting.
• Enhance guest operational efficiency and maintain positive guest relationships.
• Interact professionally with a high‑volume, diverse customer base.
• Monitor back‑of‑house staff appearance and take corrective action as needed.
• Address food complaints promptly to ensure guest satisfaction and recovery.
• Achieve assigned labor cost and profitability goals.
• Add back‑of‑house invoices into Craftable and monitor the data.
• Conduct staff training to ensure high standards of customer satisfaction and profitability.
• Participate in regular meetings to improve team communication.
• Assist with hiring, onboarding, and employee orientation.
• Foster positive employee morale and address concerns.
• Resolve conflicts among back‑of‑house staff and manage discipline when necessary.
• Oversee scheduling and time‑off requests while maintaining cost‑consciousness.
• Create job descriptions for non‑salaried cooks and BOH employees.
• Monitor periodic maintenance schedule for kitchen equipment.
• Conduct monthly sanitation inspections to ensure compliance with company and health department standards.
• Work with kitchen staff to maintain and repair equipment.
• Ensure kitchen and storerooms are properly maintained, taking corrective actions when required.
• Share responsibility for the appearance and cleanliness of all guest areas alongside the GM.
• Maintain a positive and professional approach in all interactions with supervisors, management, coworkers, members, and the public.
• Work with minimal supervision, managing tasks effectively and solving problems independently.
• Actively practice food safety procedures (must have NYC food handler’s card).
• Train and motivate the team to perform at their best.
• Demonstrate strong organizational and time‑management skills.
• Produce high‑quality work in a timely manner, ensuring accuracy and attention to detail.
• Build and maintain client relationships to ensure maximum satisfaction.

Pay

Salary: $60,000 – $70,000 per year

Benefits

• Health Insurance
• Dental Insurance
• Vision Insurance
• Paid Time Off
• 401(k) retirement plan
• Commuter Benefits
• Dining Discounts

Required Skills

• Ability to work under pressure
• Strong communication skills
• Adaptability to changing environments
• Customer‑focused mindset
• Team collaboration
• Analytical skills for P&L interpretation
• Proficiency in kitchen equipment maintenance
• Ability to motivate and inspire a team