Sous Chef

SAA

Position : Sous Chef – 154 Scott (Brooklyn)

Compensation : $80,000 annually (Full-Time)

About 154 Scott

154 Scott is a multifaceted destination that creates space for our everyday lives. Its raw, minimalist architecture and pragmatic design set the tone for an environment to work, create, exercise, nourish, connect, and escape.

A private membership club where an inclusive spirit orients exclusive access, 154 Scott spans 30,000 sq. ft. of facilities including workspaces, art and recording studios, conference rooms, private bars and a restaurant, a wellness spa and gym, a pool, and a rooftop deck. The property cultivates a consciously designed community connecting people of different ages, backgrounds, professions, and identities.

The Role

The Sous Chef is responsible for leading and supporting the kitchen team under the direction of the Executive Chef. This position plays a key role in maintaining the high culinary standards across all dining operations at 154 Scott. The Sous Chef oversees daily kitchen activities, staff management, and training, ensuring exceptional quality, consistency, and execution that align with the creative and cultural ethos of SAA.

Reports To : Executive Chef (Property)

Direct Reports : Culinary Hourly Staff

Key Responsibilities

Supervise day-to-day kitchen operations, ensuring compliance with all food safety and sanitation regulations.

Execute all menu items with consistency and precision; train staff on recipes, techniques, and presentation.

Manage inventory and product rotation; conduct daily prep lists and maintain accurate par levels.

Collaborate with the Executive Chef on purchasing, menu development, and vendor relationships.

Lead, train, and mentor culinary staff to foster a professional, collaborative, and positive work environment.

Conduct daily walkthroughs to ensure all stations, storage areas, and equipment are clean and operational.

Support and participate in service execution, including expediting and line support when needed.

Monitor attendance, scheduling, and performance to uphold labor standards and operational efficiency.

Provide feedback and performance coaching in alignment with HR guidelines and company standards.

Maintain SAA’s reputation for excellence through teamwork, creativity, and guest-centered hospitality.

Qualifications

Minimum 3 years of experience in high-volume or fine dining kitchens.

2+ years of New York City culinary experience preferred.

Strong leadership and team management skills.

Excellent understanding of kitchen operations, BOH administration, ordering, and inventory control.

Broad culinary knowledge including advanced cooking techniques, sauces, and protein fabrication.

Valid Food Handler’s Certification required.

Experience in catering, banqueting, or multi-unit operations preferred.

Additional Skills

Highly organized, adaptable, and detail-oriented.

Strong written and verbal communication skills.

Positive leadership style with a focus on mentorship and collaboration.

Able to prioritize and manage multiple responsibilities in a fast-paced environment.

Willingness to work evenings, weekends, and holidays when needed.

Professional demeanor with a passion for excellence and creativity in hospitality.

Physical Requirements

Ability to lift up to 50 pounds and stand for extended periods (8+ hours).

Comfortable working in varied kitchen environments (heat, cold, moisture).

Ability to bend, kneel, and climb as required by kitchen setup.