The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The Sous Chef is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Sous Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.

Duties and Responsibilities

Menu Development & Brand Maintenance

• Create special menus, promotions, and seasonal offerings.
• Manage recipe development, costing, and competitive analysis.

Food Cost Control & Budgeting

• Implement sourcing, purchasing, and inventory management strategies.
• Monitor costs, vendor relationships, and waste reduction efforts.

Team Management

• Recruit, train, and supervise back-of-house staff.
• Schedule, onboard, and manage payroll in alignment with company policies.
• Ensure compliance with HR procedures and uphold food safety standards.

Leadership & Maintenance

• Maintain kitchen equipment and coordinate repairs.
• Lead by example, setting standards, goals, and motivating the team.
• Ensure adherence to schedules, attendance, and safety protocols.

Department of Health

• Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team.
• Staff Training & Education on all food safety items.
• Inspection preparedness.
• Follow proper food safety practices in all BOH as well as assist FOH.

Qualifications, Knowledge and Skills

• 3+ years of direct or equivalent experience at a very reputable Company or Fine Dining restaurant.
• 5+ years work experience in NYC.
• Fluent in the English language: ability to read, write and comprehend instructions. Bi or Mulit-lingual preferred.
• Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory.
• Work efficiently, utilize multi-tasking, and prioritize tasks.
• Ability to be initiative and work independently.
• Ability to adhere to high levels of confidentiality.
• Have an outgoing, upbeat personality and positive attitude.
• Handle working in a high energy and fast paced environment.
• Guest-service oriented.
• Have the sincere desire to serve guests.

Physical Requirements

• Move, lift, carry, push, pull, and place objects weighing 20 lbs. without assistance
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Remain in stationary position for extended periods of time

Compensation & Benefits

• Salary Range $70k – 80k / year.
• Excellent and Affordable Health care coverage.
• Life Insurance, Disability Insurance, Pet Insurance.
• 401k with Company match.
• 160 hours annual PTO and Company recognized holidays
• Employee Discounts on Rooms, F&B, Retail, and our discount Marketplace.
• Employee Referral Program, Commuter Discounts.
• Fun staff events and celebrations!!