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Senior Sous Chef
Black Barn
19 E 26th St, New York, NY 10010, United States
Black Barn hiring Senior Sous Chef in New York, NY

Black Barn hiring Senior Sous Chef in New York, NY

Black BarnMore Info

Full Time • Salary ($72k - $78k)
Expired: Feb 24, 2022

Sorry, this job expired on Feb 24, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

We are hiring!

Blackbarn is an American restaurant and the creation of Chef John Doherty, former Executive Chef of New York’s Waldorf-Astoria. Our “Modern Barn” is located at the north end of Madison Square Park in NYC’s Nomad neighborhood. Known for our unique and delicious food, spacious dining rooms and lively brunches, we offer a progressive and diverse work environment built on trust, teamwork and camaraderie. Our aim is to have fun at work and create exceptional hospitality amongst our guests and ourselves. If you are passionate about delicious food and great service, Black Barn is the right place for you.

What We Offer:

  • Health benefits & paid time off 
  • Bonus eligibility
  • Financial and personal development programs (financial planning, health and fitness classes, employee education, etc.)
  • Career advancement support and mentorship
  • Access to a generous referral program
  • Direct deposit

What We Ask of You:

  • You embrace and encourage teamwork within the restaurant
  • You help promote a positive work environment
  • You treat everyone you encounter with respect and dignity
  • You are interested in career development, growth and longevity
  • You like to have fun every day

Position Summary: Responsible for supervising the daily activities of the heart-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and professional manner to ensure gracious hospitality

Duties and Responsibilities: including but not limited to

  • Manage the execution of regular service, events, delivery and all off-premise events
  • Oversees event food production and kitchen service
  • Develops and oversees Brunch production and service 
  • Ensures the needs of the employees are accommodated 
  • Practical knowledge of the job duties of all supervised employees
  • Coaches and develops heart-of-house employees by setting clear guidelines and expectations
  • Ensures all employees are compliant with all heart-of-house standards and procedures
  • Communicates clearly, respectfully and concisely with all employees during service 
  • Portrays a positive and professional attitude
  • Works as part of a team and provides help and support to all fellow team members
  • Possesses a well-developed pallet and produces new recipes for potential new menu items
  • Possesses an artistic eye for detail when plating food or setting buffets
  • Responsible for the compliance of all DOH Safety and Sanitation requirements
  • Ensures the general cleanliness and repair of the entire operation
  • Participate in interviewing, hiring and training new applicants and employee development of all subordinates
  • Responsible for the scheduling of employees
  • Participates in growth opportunities and employee development of all heart-of-house employees
  • Responsible for all mechanical systems being in good working order 
  • Proficient with all operational systems, which includes payroll, inventory and purchasing
  • Ensures the completion of all opening and closing procedures 
  • Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings.
  • Learns by listening, observing other team members and sharing knowledge while leading by example.

Minimum Education and Qualifications:

  • Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
  • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. 
  • Food Handling Certificate.
  • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
  • Must be organized, self-motivated, and proactive with a strong attention to detail.
  • Proficient with computers (Microsoft Products), POS and technology.

Physical Demands and Work Environment:

  • Must be able to stand, lift and bend for extended periods of time.
  • Must be able to bend and lift up to 50 lbs.
  • Role may include job duties or tasks requiring repetitive motion.
  • Exposure to hot kitchen elements or cleaning materials.
  • Must be able to work and remain focused in a fast-paced and ever-changing environment.
  • Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Pay is up to $78k plus bonus depending on experience.


This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Blackbarn reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Blackbarn's management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. Blackbarn is an Equal Opportunity Employer.


Compensation Details

Compensation: Salary ($72,000.00 - $78,000.00)


View Job Description

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American, Farm To Table

Upscale Casual

BLACKBARN, a restaurant concept that opened in September 2015, is located on 26th street overlooking Madison Square Park. Black Barn is an American restaurant serving local, artisanal food in the comfort of a Modern Barn. The restaurant is the creation of Chef John Doherty, former Executive Chef of New York’s Waldorf-Astoria and Designer Mark Zeff. Continuing along with his lifelong passion for culinary excellence, Chef Doherty has assembled a team of experts, including Chef Matteo Bergamini as his Executive Chef, to create a menu that will entertain, amaze and yet soothe the palate. Our goal is to welcome our guests with the presence of warm hospitality and an exemplary service staff.

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