Sous Chef - La Tête d’Or

About the role

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is launching its first steakhouse, La Tête d’Or by Daniel. This concept blends a classic American steakhouse with Parisian dining, featuring a 150‑person main dining area, a cocktail bar in a dramatic lounge, a private dining room, and an exclusive private omakase steak and seafood table. La Tête d’Or by Daniel is seeking a talented Sous Chef to support the Executive Chef and oversee kitchen operations.

Responsibilities

• Supervise the production of food at all stations, assisting cooks when needed.
• Support the Executive Chef in maintaining a smooth and efficient service.
• Order and inspect for quality all food items necessary for the production of menu items.
• Maintain kitchen equipment following food‑safety and restaurant standards of cleanliness and organization.
• Track food costs as requested.
• Ensure employees keep waste to a minimum.
• Recognize the importance of employee morale and lead by example.

Qualifications

• Previous supervisory role.
• Verbal English, French and/or Spanish proficiency are a plus.
• Culinary training degree preferred.
• Superb communication skills and a positive attitude.
• Strong work ethic and ability to interact positively with supervisors, management, coworkers, members, and the public.
• Ability to work with minimal supervision, accomplish tasks without direct instruction, and problem‑solve for optimal solutions.
• Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to calculate figures and amounts such as discounts, proportions, and percentages.
• Active practice of food safety procedures.
• Capability to train and motivate the team.
• Superb organizational skills and effective time management.
• Ability to produce high‑volume work in a timely, accurate, complete, and high‑quality manner.
• Experience establishing client relationships and ensuring maximum satisfaction.

Physical Requirements

• Ability to stand for long periods of time.
• Ability to lift up to 50 lb.
• Ability to work in a hot, fast‑paced kitchen environment.