We are hiring for a Sous Chef at our restaruant. The Sous Chef will work hand in hand with the Executive Chef to train and manage personnel, and will be responsible for the operational efficiency of the kitchen.

Duties and Responsibilities include:

• Supervise kitchen staff and perform line checks-keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice
• Be able to effectively inspire staff members to go above and beyond the expectations of their particular roles 
• Promote positive employee relations at all times, adhering to best practices as listed in our Handbook, and compliance with NYC regulations
• Planning and directing food preparation in kitchen and expected to cook alongside team
• Kitchen safety, health compliance, and inspections
• Strong communication skills to ensure team is constantly being challenged and improving, to ensure recipes are executed properly and to ensure the standards of the restaurant are exceeded through getting the best ingredients and treating them as well as possible
• “Lead by example” mentality with excellent leadership qualities; react well under pressure and treat others with respect and consideration

The base pay range for this position is $60,000 - $65,000 per year.  The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

LUCY RESTAURANT LLC IS AN EQUAL-OPPORTUNITY EMPLOYER.