We are seeking a talented, high-energy Sous Chef to join our culinary team. As the second-in-command, you will work hand-in-hand with the Executive Chef to oversee daily kitchen operations, manage back-of-house (BOH) staff, and ensure every dish leaving the line meets our high standards for quality and presentation.
The ideal candidate is a natural leader who thrives under pressure, possesses sharp culinary skills, and balances a passion for great food with a strong grip on kitchen economics.
Key ResponsibilitiesCulinary Excellence & Kitchen Operations
Line Leadership: Act as the expeditor or work the line during peak service hours to ensure timing, plating, and quality are flawless.
Prep & Execution: Oversee daily prep lists and ensure food production is efficient and organized.
Menu Development: Assist the Executive Chef in creating, testing, and pricing innovative daily specials and seasonal menu changes.
Quality Control: Taste and inspect food components throughout the day to ensure consistency in flavor, temperature, and presentation.
Team Management & Training
Staff Supervision: Manage, schedule, and motivate line cooks, prep cooks, and dishwashers.
Training & Mentorship: Train new hires on kitchen stations, cooking techniques, portion control, and safety protocols.
Culture: Foster a positive, respectful, and high-performing kitchen culture built on teamwork.
Inventory, Food Cost & Compliance
Inventory Management: Monitor stock levels, assist with ordering, and manage vendor relationships to minimize waste.
Cost Control: Maintain food and labor costs in line with budget targets through smart portion control and efficient scheduling.
Safety & Sanitation: Enforce strict adherence to local health department codes, food safety standards (HACCP), and kitchen cleanliness.
Experience: 3+ years of experience as a Sous Chef, Junior Sous, or Lead Line Cook in a high-volume, scratch-cooking environment.
Culinary Knowledge: Deep understanding of various cooking methods, ingredients, equipment, and procedures.
Leadership: Strong leadership, communication, and organizational skills with the ability to handle a fast-paced environment.
Problem-Solving: Ability to think on your feet, resolve conflicts, and make quick decisions under pressure.
Certifications: Food Protection Manager / Food handling certification required.
Physical Stamina: Ability to stand for long periods, lift up to 50 lbs, and work flexible hours (including nights, weekends, and holidays).
Sous Chef • New York, NY, US
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