Sous Chef

Supervise day-to-day kitchen operations, ensuring compliance with all food safety and sanitation regulations.

Execute all menu items with consistency and precision; train staff on recipes, techniques, and presentation.

Manage inventory and product rotation; conduct daily prep lists and maintain accurate par levels.

Collaborate with the Executive Chef on purchasing, menu development, and vendor relationships.

Lead, train, and mentor culinary staff to foster a professional, collaborative, and positive work environment.

Conduct daily walkthroughs to ensure all stations, storage areas, and equipment are clean and operational.

Support and participate in service execution, including expediting and line support when needed.

Monitor attendance, scheduling, and performance to uphold labor standards and operational efficiency.

Provide feedback and performance coaching in alignment with HR guidelines and company standards.

• Minimum 3 years of experience in high-volume or fine dining kitchens.

• 2+ years of New York City culinary experience preferred.

• Strong leadership and team management skills.

• Excellent understanding of kitchen operations, BOH administration, ordering, and inventory control.

• Broad culinary knowledge including advanced cooking techniques, sauces, and protein fabrication.

• Valid Food Handler’s Certification required.

• Experience in catering, banqueting, or multi-unit operations preferred.

• Highly organized, adaptable, and detail-oriented.

• Strong written and verbal communication skills.

• Positive leadership style with a focus on mentorship and collaboration.

• Able to prioritize and manage multiple responsibilities in a fast-paced environment.

• Willingness to work evenings, weekends, and holidays when needed.

• Professional demeanor with a passion for excellence and creativity in hospitality.