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Sous Chef
Ci Siamo
435 W 31st St, New York, NY
Ci Siamo hiring Sous Chef in New York, NY

Ci Siamo hiring Sous Chef in New York, NY

Ci SiamoMore Info

Full Time • Salary (Salary)
Expired: Jun 26, 2021

Sorry, this job expired on Jun 26, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details


Join our team as an opening Sous Chef at Union Square Hospitality Group's new project on Manhattan's West Side, Ci Siamo! 

Ci Siamo is the new restaurant from Danny Meyer’s Union Square Hospitality Group and Chef Hillary Sterling, debuting this summer at Manhattan West. Celebrating the beauty of simplicity, Ci Siamo will center around live-fire cooking. The Italian-inflected menu takes inspiration from Chef Sterling’s extensive travels and is rooted in the understated excellence of seasonal ingredients and purposeful preparations. Ci Siamo, which loosely translates to “we’ve made it” or “we’ve arrived,” bridges the traditional with the contemporary to introduce a new space that is at once transportive yet warmly familiar. Ci Siamo looks forward to participating in New York’s revival, and welcoming the city to our home.


The Sous Chef works closely with the Executive Chef and Executive Sous Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout lunch and dinner service daily. This position also has an active role in the management and development of Line Cooks, Prep Cooks and all hourly team members. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. The Sous Chef oversees the control of the BOH hours and performance and oversees a successful and compliant time and attendance process. The Sous chef has an integral responsibility to partner with the Sous Chef team focusing on business and department goals. 


Ensure high performance and maintain overall excellence & hospitality throughout each day’s specific service periods. 

  • Effectively open physical operation and/or close physical operation 

  • Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service. 

  • Work with Executive BOH team on recipe development and assist in menu pricing when appropriate 

  • Hold team accountable to set up/break down of kitchen according to Executive Chef’s guidelines 

  • Ensure all menu changes are updated and articulated to both FOH/BOH staff prior to service 

  • Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation 

  • Maintain effective & timely communication to all FOH/BOH and team members. 

  • Maintain positive working relationship with dining room leaders and line staff throughout service periods 

  • Continuously provide support to all kitchen staff and actively participate in line stations as needed 


Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen & physical plant is kept clean, safe and up to all “A” level health code standards. 

  • Work with Executive Chef on recipe development and assist in menu pricing when appropriate 

  • Ensures checking in with hourly team members on par levels and are communicating ordering needs 

  • Hold team accountable to following all recipes and presentation specifics (including but not limited to: standard portion sizes, cooking methods, quality standards & ingredients) as set forth by the Executive Chef 

  • Follow proper plate presentation and garnish set up for all dishes 

  • Ensure team appropriately stocks and maintains sufficient levels of food products at line stations during service period 

  • Accountable to maintaining the appropriate amount of product in house 

  • Assists in food prep assignments and/or cooking during peak periods as needed 

  • Tracks and reports any food waste, monitor food prep inconsistencies, evaluating and correcting team as needed. 

  • Maintain and properly use all kitchen equipment and ensure that hourly team members are properly educated on use of all equipment 

  • Ensure team is trained properly and understands/adheres to the correct procedure to maintain, clean and stock the prep area, storage area, individual station, kitchen and walk-ins according to all DOH safety and sanitation standards 

  • Prepare all food according to Food Handlers Guidelines; ensure that all team members including hourly team members are educated on these guidelines and are consistently held accountable by management. 

  • Ensure that team handle, store and rotate all products properly and are consistently educated on proper protocols. 


Establishes and executes a clearly articulated strategic growth plan with accompanying profitability and operational goals. 

  • Work in conjunction with the Executive Chef to vet candidates for hourly kitchen positions  

  • Assist in scheduling kitchen trails and execute hiring and training new hires team according to standards for hospitality and culinary excellence 

  • Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role 

  • Provide continuous training and leadership to develop and grow both Hourly employees  

  • Hold all hourly employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary  

  • Ensure that all employees receive ongoing feedback, structured check-ins and annual performance reviews, for Hourly Kitchen team members. 



Relevant Knowledge, Skills, & Ability: 

  • 2+ years of experience in restaurants, large-scale special events, small intimate gatherings, and fine dining restaurants. 

  • Excellent working knowledge of many styles of cuisine and types of events 

  • Ability to lead and empower a team 

  • Ability to demonstrate discretion and leadership in complex employee relations matters 

  • Ability to embody, teach, and inspire our Family Values  

  • Proficient in POS System (Micros) 

  • Strong Computer Skills (Microsoft Office, reservations software, events/catering software)



    • 2+ years of experience in culinary leadership 

    • Demonstrated experience collaborating and communicating across all levels of an organization 

    • Demonstrated technical experience implementing people and organizational focused strategies and programs  

    Work Environment: 

    • Must be able to maneuver to all areas of the kitchen, including food and beverage areas. 

    • Requires mobility, prolonged standing, bending, stooping, and reaching.  

    • Must be able to taste and differentiate between flavors and aromas, and to respond to visual and aural cues.  

    • Requires hand-eye coordination and manual dexterity.  

    • Must be able to tolerate varying levels of stress, temperature, illumination, air quality and fatigue. 

    • Must be able to stand, reach with arms and hands, bend and stoop, kneel and crouch more than 75% of the time. 

    Language: English fluency and Spanish preferred 

We are an equal opportunity employer and value diversity and inclusion and belonging at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.


USHG is proud to offer all qualified employees a package of employee benefits including; Medical, Dental and Vision Insurance, Transit Discount program, 401k, Flexible Spending, Direct Deposit, Corporate Fitness Discount programs and an Employee Dining Program.

  • Medical: Each of our PPO plans is designed to help you meet your healthcare needs and manage expenses for you (and your dependents) including the option to use in-network or out-of network providers. Our medical insurance offers three different options to employees with USHG sharing the cost of the premium with enrolled employees.
  • Dental Insurance: USHG offers two dental policies: an in-network plan, and an out-of-network plan. We cover 100% of the cost of the “In Network” Plan for you (an individual plan) or we will apply a set dollar amount per month to the cost of your plan if you choose to add dependants or to go out-of-network using the Preferred Provider Organization (PPO) plan.
  • Vision: USHG offers a supplemental vision insurance program. The in-network plan includes an annual eye exam and a pair of glasses or set of contacts.
  • Transit Program: All employees are eligible to elect to set aside pre-tax dollars each month toward the cost of commuting. You may choose up to the Federal Allowed maximum per month and these elections are deducted pre-tax. As a result you will pay less in taxes each year.
  • 401(k) Plan: USHG offers a voluntary retirement investment plan that allows you to defer a portion of your income and use pre-tax dollars to save for your retirement. All employees who are 21 years of age or older may elect to participate after 12 months of continuous employment.
  • Flexible Spending Accounts: All employees who have completed 12 months of continuous, full-time employment may elect to set up Flexible Spending Accounts in January of each year. Flexible Spending Accounts allow employees to defer pre-tax income to pay for certain eligible expenses including health care costs not covered by health insurance, transportation to work, and qualified child care expenses. Flexible Spending allows you to increase the income you take home by reducing the amount of taxes you pay for qualified expenses.
  • Direct Deposit: We offer direct deposit of paychecks to your financial institution at no cost to you. You may sign up for direct deposit at any time.
  • Corporate Discount Programs: As a USHG employee, you can get a discounted rate at area gyms and massage services. We hope you will take advantage of this opportunity to stay healthy and strong!
  • Employee Dining Program: Through this program, we hope to make dining in our restaurants a reality for all our employees. The program starts out as a discount program and adds Dining Dollars over time.

Compensation Details

Compensation: Salary (Salary)

View Job Description

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