SOUS CHEF
$70,000–$78,000 year
On-siteNew York City, New York, United States or New York, United States
Job Summary
Supervise daily back-of-house operations, ensure safety and sanitation standards, and manage execution of service, catering, and delivery events. Coordinate scheduling, conduct interviews and training for new hires, and coach employees on recipe accuracy and operational systems. Maintain mechanical systems, check cover counts and BEOs, and organize pre-service meetings with menu-focus items. Lead departmental meetings and attend training sessions while ensuring venue compliance with all local laws and company policies. Requires 2-3 years of culinary supervisory experience, proficiency with POS and inventory systems, and ability to work flexible shifts including weekends and holidays.
Required Qualifications
- Company in-venue Sous Chef Training
- Food Handling Certificate
- Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting
- Strong menu planning
- ability to coach
- build a team
- problem solve
- leadership skills
- Must be organized
- self-motivated
- proactive
- strong attention to detail
- Proficient with computers (Microsoft Products)
- POS
- technology
- Must be able to stand
- lift
- bend for extended periods of time
- Must be able to bend and lift to 50 lbs
- Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays
Desired Qualifications
- Two-year associate degree (60 credit hours) in Culinary Arts
- equivalent work experience
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