Sous Chef
$70,000–$80,000 year
On-siteNew York City, New York, United States or New York, United States
New York City, New York, United States or New York, United StatesOn-siteFull Time$70,000–$80,000 year
Full Time
Job Summary
Manage day-to-day kitchen operations, planning, and culinary execution under the Chef de Cuisine while overseeing food preparation, quality control, and adherence to recipes. Lead kitchen staff by mentoring cooks, conducting safety and hygiene training, and managing schedules and performance reviews. Collaborate on menu planning, develop new dishes, and enforce health regulations to uphold brand standards. Maintain inventory levels and implement standard operating procedures to minimize waste.
Required Qualifications
- Minimum of 3+ years of experience in a Culinary Management role and/or equivalent relevant experience
- A Food Handler's Certificate
- Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays
- Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis)
- Ability to stand for prolong periods of time
Desired Qualifications
- Strong passion for food and hospitality
- In-depth knowledge of culinary techniques, menu planning, and kitchen management
- Exceptional leadership, communication, and interpersonal skills
- Ability to thrive in a high-paced kitchen environment while maintaining composure under pressure
- Excellent verbal and written communication skills
- Excellent time management, active listening, and learning skills
- Excellent coaching and mentoring skills
- Knowledge of Microsoft Office applications, scheduling, inventory, and purchasing systems
- Culinary degree or relevant certifications
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