Sous Chef *All NYC Locations*
$66,800–$66,800 year
On-siteNew York City, New York, United States or New York, United States
Job Summary
Lead and support a high-performing kitchen team, fostering a positive and collaborative work environment while overseeing training and development with an emphasis on standards and food safety. Enforce expectations and coach staff to ensure consistent food preparation and presentation, assisting the Head Chef in managing inventory, purchasing, scheduling, and compliance. Maintain efficient kitchen operations during all service periods, aligning with business goals to control food and labor costs while collaborating with events teams for seamless culinary execution. Address guest feedback promptly to improve the culinary offering and maintain strong supplier relationships for quality ingredients. Requires culinary school degree or certifications, minimum two years leadership experience, and working knowledge of restaurant management software. Nights and weekends required; full-time exempt role with health benefits and 401(k).
Required Qualifications
- Culinary school degree or professional certifications, or commensurate work experience
- Minimum 2 years culinary leadership experience in a high volume and fast-paced environment
- Proven track record as a member of high-performing kitchen teams
- Strong culinary expertise, with a passion for food and innovation
- Excellent communication and interpersonal skills
- Ability to manage multiple priorities and work effectively under pressure
- Working knowledge of Google suite applications and restaurant management software
- English fluency required
- Nights and weekends required
Desired Qualifications
- Spanish language skills are a plus
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