Sous Chef
$80,000–$90,000 year
On-site · New York City, New York, United States
Job Summary
Sous Chef oversees the hourly kitchen team, supports menu planning and development, helps with cost control, and ensures adherence to quality, sanitation, and service standards in a high-end, fast-paced fine-dining environment. Responsibilities include training and development of staff, ensuring proper labeling and rotation (FIFO), opening/closing the kitchen, coordinating with the Chef de Cuisine, and maintaining culinary excellence across all stations. Requires leadership, strong communication, ability to multi-task, and a customer-focused approach; must maintain high standards of cleanliness and safety, and be capable of managing inventory and daily operational tasks in a 5-star dining setting.
Required Qualifications
- Minimum of two (2) years restaurant management experience in an upscale, high-volume, fine dining setting
- Valid NYC Food Handlers Certificate
- Ability to work a flexible schedule including days, nights, weekends, and holidays
- Culinary degree and/or certificate highly desirable
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