Sous Chef

WSA

Position : Sous Chef – WSA Building (Financial District, NYC)

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

About WSA

The WSA Building is a modern hub for hospitality, creativity, and connection — a place that brings together refined dining, wellness, and cultural programming in the heart of New York’s Financial District.

Home to multiple culinary and event concepts under the HAPPIER umbrella, WSA blends design, craftsmanship, and elevated guest experience to create a dynamic environment for members, tenants, and guests alike.

The Role

The Sous Chef will support the Executive Chef in overseeing the daily culinary operations at the WSA Building, maintaining the highest standards of food quality, consistency, and presentation across our dining and hospitality outlets.

This hands-on leadership role involves mentoring kitchen staff, managing daily prep and production, and ensuring all back-of-house operations run efficiently while embodying the values and creative direction of WSA.

Reports To : Executive Chef (Property)

Direct Reports : Culinary Hourly Staff

Key Responsibilities

Supervise all aspects of kitchen operations, maintaining food safety, sanitation, and operational excellence.

Execute and uphold the standards of WSA’s culinary programs, ensuring consistency across service periods and outlets.

Train and mentor culinary staff, ensuring professional growth and consistent execution of recipes and plating standards.

Conduct daily prep lists, monitor par levels, and manage inventory rotation to minimize waste and ensure readiness.

Collaborate with the Executive Chef on menu planning, sourcing, and cost control.

Participate actively in service — including expediting, plating, and line support — as needed.

Maintain equipment, cleanliness, and organization throughout the kitchen and storage areas.

Manage attendance, scheduling, and performance evaluations for back-of-house staff.

Work cross-functionally with Operations, Events, and Facilities to support on-site activations and culinary-driven experiences.

Ensure all food prepared meets the aesthetic and quality expectations of WSA’s elevated guest experience.

Qualifications

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

2+ years of experience in New York City restaurants preferred.

Proven leadership and staff development experience.

Strong knowledge of kitchen operations, ordering systems, and cost management.

Excellent communication and interpersonal skills; collaborative and composed under pressure.

Food Handler’s Certification required.

Experience with catering or private event operations preferred.

Additional Skills

Highly organized, adaptable, and detail-oriented with strong follow-through.

Motivational leadership style that promotes teamwork, accountability, and creativity.

Flexible schedule and willingness to work evenings, weekends, and holidays as needed.

Enthusiastic about culinary innovation and guest-centered hospitality.

Demonstrated ability to balance creative expression with operational efficiency.

Physical Requirements

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

Fast-paced movements required throughout kitchen and service areas.

Exposure to heat, cold, and moisture typical of kitchen environments.

Ability to bend, kneel, and climb as necessary for kitchen setup and maintenance.