Sous Chef

The Yacht Club is a waterfront dining, drinking, and events destination – a full New York City block in the sky – on the 10th floor of Chelsea's 1930s masterpiece of industrial architecture, the landmarked Starrett Lehigh building.

The Sous Chef helps develop and uphold existing systems for the preparation and production of the menu while managing BOH staff. The Sous Chef oversees the expediting of all food from the kitchen.  They ensure proper execution of dishes and maintain a positive financial budget.

Key Responsibilities: Expediting, Leading and cooking on the line, assisting in planning and pricing menu items, cost analysis, inventory management, labor management and record keeping. Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations.

• Accountable for providing comprehensive leadership, and management to all kitchen staff and operations, ensuring professionalism and adherence to Company policies, procedures, and standards taking ownership of decisions and their outcomes that affect staff, costs, and service quality.
• Mastering menu item knowledge and strictly adhering to recipe specifications in our company database, ensuring the execution of all menu items meet company standards regarding quality and consistency
• Overseeing the pass and the expediter station to ensure speedy and proper delivery of food to guests
• Maintain a professional zero-tolerance stance towards policy and compliance adherence, while fostering high morale and motivation within the team
• Responsible for the hiring and proper onboarding of all kitchen personnel, including subordinates and hourly kitchen staff in line with staffing requirements and staffing pars
• Complete daily reports and checklists as required
• Conducting comprehensive training sessions for both managerial and subordinate staff in accordance with company training protocols. Guaranteeing that all team members are adequately trained to fulfill their job duties in alignment with Crew standards.
• Conduct Daily DOH walk-throughs with communication to FOH management.  Enforcing sanitary practices and policies for food handling and overall cleanliness ensuring Department of Health compliance; address all DOH violations immediately.
• Manage the schedule for all hourly back of house employees utilizing company approved technology in line with labor budgets, staffing pars and cost goals. Effectively communicate with upper management and staff alike to adjust schedule in line with unforeseen circumstances such as weather.
• Consistently monitoring manager feedback logs on a daily basis to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, communication between back-of-house (BOH) and front-of-house (FOH), and staff behavior.
• Maintain adherence to Department of Health food service standards consistently with a zero tolerance policy, A letter grade
• Set a high standard through personal example and ensure the team meets Company excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times including peak service. Uphold proper food preparation and handling techniques, while strictly adhering to safety protocols.
• Set a leading example and strictly enforce the Company uniform policy and policies on impeccable personal appearance, and upholding high standards of hygiene. 
• Responsible for supervising and managing the maintenance, cleanliness, and organization of the kitchen and its associated areas. Implementing and ensuring adherence to deep cleaning schedules and equipment cleaning. 
• Conducting precise weekly inventory as scheduled, and effectively leveraging relevant technology for optimal accuracy.
• Cultivating professional rapport with vendor contacts and consistently placing weekly orders through approved vendors in adherence with company protocols
• Overseeing receiving procedures to ensure meticulous handling and storage of food items
• Conduct weekly meetings with the corporate and events teams to review upcoming events, discuss processes, analyze profit and loss statements, and address other business-related matters

Tier 1 

• 3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more
• Experience leading a team of 30 personnel or more
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence ]
• Culinary degree or equivalent certification in culinary arts
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
• Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Strong knowledge of industry safety standards and procedures
• Polished personal presentation
• Must love sunsets

Tier 2 

• 1 year + of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2million or more 
• experience of leading a team of 15 personnel or more. 
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence 
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions. Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Strong knowledge of industry safety standards and procedures
• Polished personal presentation
• Must love sunsets

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together. 

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

SL F&B Management LLC DBA The Yacht Club Management Group NYC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.