An established NYC restaurant is in search of a Sous Chef!
The Sous Chef supervises and coordinates culinary production in our high-volume, open kitchen environment. This role reports to the Head Chef and manages kitchen staff to ensure consistent quality and operational excellence.
Key Responsibilities
- Supervise and coordinate all food preparation activities across kitchen and storage areas
- Participate in menu planning and actively manage daily food production
- Train and work alongside culinary team to maintain quality, efficiency, and safety standards
- Lead and develop kitchen staff to ensure consistent performance
- Assist with scheduling and administrative tasks as needed
- Manage food requisitions and portion control
- Communicate menu changes, specials, and inventory levels to front-of-house team
- Perform other responsibilities as required to support kitchen operations
Qualifications
- 2+ years of professional kitchen experience with at least 1 year in a supervisory or management role
- Strong communication and leadership abilities
- Excellent knife skills and technical proficiency with kitchen tools
- Comfortable with computer systems and kitchen management software
- Culinary degree or formal culinary training preferred
Requirements
- Flexible availability including evenings, weekends, and holidays
- Ability to lift up to 50 pounds and maintain mobility for 8+ hour shifts
- Experience working with commercial kitchen equipment including mixers, ovens, and specialized tools
Compensation & Benefits
- Competitive annual salary based on experience
- Medical, dental, and vision insurance
- Paid time off and parental leave
- Retirement plan with employer matching
- Performance-based bonus program
- Complimentary daily meals
- Employee discounts and professional development opportunities
