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Sous Chef
Atoboy
43 E 28th St, New York, NY 10016
Atoboy hiring Sous Chef in New York, NY

Atoboy hiring Sous Chef in New York, NY

AtoboyMore Info

Full Time • Salary ($70k - $75k)
Expired: May 18, 2024

Sorry, this job expired on May 18, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Atoboy (2016), which offers guests an approachable banchan-inspired tasting menu, quickly earned its spot as one of the leaders in New York City’s New Korean cuisine movement, receiving a two-star review from The New York Times and ranking on critic Pete Wells’ “Top 10 Restaurants” of 2017. It has also been a Michelin’s Bib Gourmand award since 2017, and in 2021 was included in the Michelin Plate.

We are looking for a passionate and enthusiastic Sous Chef, with a strong work ethic, and an endless curiosity to learn and grow with our restaurant. This person will assist in teaching, modeling, and upholding the highest standards of: preparation, time management, food production, service execution, restaurant organization, and grace under pressure. Our ideal candidate is someone who can lead with compassion and empathy, while balancing the operational demands of the position.

This position reports to the Chef de Cuisine.

The responsibilities include (but are not limited to):

  • Leading the culinary team, before, during and after service - making sure that the team is prepared and ready before, focused and performing during, and constructively looking for opportunities for improvement afterwards.
  • Coaching and mentoring team members and cultivating an environment of development and continued education of our staff.
  • Effectively communicating and providing direction to the team, prioritizing tasks and managing demands, so that all daily tasks are completed in a timely and seamless manner.
  • Making sure that all stations are set up and prepared for a successful service.
  • Overseeing quality and consistency in all food production and execution.
  • Assisting in ordering and inventory management in accordance with par systems, as well as reviewing products on a daily basis to ensure quality is consistent with kitchen standards. 
  • Assisting in the management of back of house team members, including: recruiting, hiring, scheduling, training new hires, and reviewing.
  • Assisting in the creation and implementation of systems and procedures for maintenance and operational efficiency.
  • Ensuring all health and safety standards are upheld by enforcing high sanitation standards.
  • Collaborating with the culinary team on menu development.
  • Meeting with and coordinating with both front and back of house managers in order to be aligned to the overall goals and objectives of the restaurant and having a working knowledge of the financial demands of the operation.


Qualified Sous Chefs must be energetic, enthusiastic, and have a great attitude.

  • At least 2 years of service experience (preferably in a Sous Chef role)
  • Passion for creating an incredibly memorable guest experience through cooking
  • Ability to handle multiple tasks in a fast-paced work environment effectively without losing focus on priorities and while maintaining a high level of quality. 
  • Must be able to demonstrate an extensive knowledge of (and desire to continue learning) all aspects of cooking, including: sourcing of ingredients, methods of preparation, cooking techniques, etc.
  • NYC Department of Health Food Protection Certification and a strong understanding, compliance, and enforcement of all best practices and procedures to maintain excellent restaurant hygiene conditions. 
  • Proficient in Microsoft Office and/or Google Workplace
  • Knowledge and/or experience with Korean cuisine is a plus but not required

Physical Requirements:

  • Ability to lift up to 25lbs if necessary
  • Safely and effectively use all necessary tools and equipment
  • Stand and walk for an entire shift, including moving safely through all areas of the restaurant

Benefits offered:

  • Comprehensive Medical, Dental and Vision insurance after 90 days
  • Biannual Bonus based on performance
  • Pre-Tax Commuter Benefits
  • Quarterly R & D stipend
  • ATO Scholarship: a chance to win $1,500 to apply towards the cost of any educational endeavor
  • Employee Recognition Awards
  • Employee Discounts at NARO, Atoboy and Atomix
  • Paid Time Off, Paid Holidays, NYC-mandated Sick Leave
  • On site Educational Classes

Atoboy is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.


Compensation Details

Compensation: Salary ($70,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Strong Work Ethic

Endless Curiosity to Learn and Grow

Time Management

Food Production

Service Execution

Restaurant Organization

Grace Under Pressure

Leadership

Coaching

Mentoring

Communication

Prioritization

Inventory Management

Team Management

Menu Development

Health and safety standards

Financial Acumen

Customer Service

multi tasking

Culinary Knowledge

Nyc Department of Health Food Protection Certification

Hygiene Best Practices

Proficiency in Microsoft Office and/or Google Workplace

Physical Ability to Lift Up to 25lbs

Ability to Stand and Walk for Entire Shift

Knowledge/Experience With Korean Cuisine (Optional)

Problem Solving

Teamwork

Read more

View Job Description

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Korean

Upscale Casual

Part of NA:EUN Hospitality

ATOBOY is the debut restaurant from husband-and-wife team Junghyun (‘JP’) and Ellia Park. It opened in July 2016, bringing modern Korean fare to the forefront of New York City’s dining scene. Borrowing its name from the Old Korean saying “Ato,” which means “gift,” the restaurant offers a banchan-inspired prix-fixe.

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