Sous Chef

Bangkok Supper Club is an upscale, authentic Thai restaurant from the visionary mind of Executive Chef Max Wittawat and the owners of Fish Cheeks, an established NoHo favorite. With small, shareable plates, in true Thai dining fashion, and an earthy yet elevated atmosphere, Bangkok Supper Club is both welcoming and sophisticated.

General Description:

The Sous Chef supports the Executive Sous Chef and Chef Owner in overseeing daily kitchen operations, ensuring high-quality food preparation and execution. This role is responsible for guiding and mentoring BOH staff, managing inventory and food costs, maintaining sanitation and safety standards, and translating menu concepts into efficient, executable workflows. The Sous Chef collaborates across FOH and BOH teams, assists in menu development and culinary innovation, and ensures smooth, organized kitchen operations at all times.

Primary Job Responsibilities

Kitchen & Culinary Operations

• Support the Executive Sous Chef and/or Chef Owner in overseeing daily kitchen operations to ensure efficiency, quality, and consistency
• Execute food preparation, cooking, and plating according to established recipes, portion standards, and brand guidelines
• Assist with daily prep lists, line checks, service execution, and closing procedures to ensure smooth kitchen flow
• Uphold cleanliness, sanitation, and food safety standards in all kitchen areas
• Maintain organization, cleanliness, and proper care of kitchen equipment and workspaces

Leadership & Team Development

• Assist in recruiting, hiring, training, scheduling, and managing all BOH team members
• Lead by example on the line, providing guidance and direction to BOH team members during service
• Help monitor performance, provide feedback, and escalate issues to the Executive Sous Chef or Chef Owner as needed
• Assist in conducting performance reviews, give feedback, and implement corrective actions when necessary.
• Foster a collaborative, professional, and respectful kitchen culture aligned with the values of the restaurant

Menu Development & Culinary Innovation

• Collaborate with the Chef Owner and Executive Sous Chef to test, develop, and implement new menu items
• Translate new recipes into clear, actionable instructions for BOH staff, ensuring proper prep, portioning, and plating
• Plan and organize production workflows to ensure new items can be executed efficiently within scheduled timelines
• Maintain accurate recipe documentation, portion standards, and plating guides
• Incorporate seasonal ingredients and authentic Thai flavors while maintaining creative consistency and brand standards

Cost Control & Inventory Management

• Oversee ordering and inventory for ingredients, supplies, and kitchen equipment, ensuring proper stock levels and efficient storage
• Guide and support the Kitchen Manager in performing their inventory and ordering duties
• Conduct regular inventory counts, manage receiving, and maintain organized storage
• Control food costs by monitoring waste, portioning, and purchasing according to par levels and sales trends
• Collaborate with the Executive Sous Chef to manage kitchen labor costs and overall operational expenses

Cross-Functional Collaboration

• Collaborate with FOH Management to align BOH and FOH operations for seamless service execution
• Participate in management meetings and contribute to operational strategy, staff planning, and restaurant initiatives
• Support special events, seasonal menus, and marketing campaigns through effective culinary leadership
• Maintain sanitation and cleanliness in compliance with Department of Health standards
• Promptly report and help resolve any DOH, OSHA, or workplace safety violations to the Manager on Duty
• Complete all assigned opening and closing duties
• Perform other duties as assigned by management or ownership

Essential Functions

• Ability to communicate clearly and effectively in person, in writing,  and over the phone
• Ability to read, comprehend, and analyze written material
• Ability to communicate, understand, and write in English
• Ability to walk, stand, reach, bend continuously and for extended periods as required to perform essential functions
• Ability to lift 50+ pounds
• Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed
• Ability to access and accurately input information using a moderately complex computer system
• Ability to focus and maintain attention in a busy, often noisy environment
• Maintain regular, predictable attendance and punctuality
• Demonstrate integrity 
• Demonstrate positive leadership characteristics which inspire team members to meet and exceed standards
• Must have considerable skill in math and algebraic equations using percentages
• Ability to perform essential job functions under pressure and maintain professionalism when working under stress
• Ability to work a flexible schedule per the needs of the business (mornings, evenings, weekends, holidays)
• Attend and/or organize mandatory meetings including staff meetings, leadership meetings, etc. 
• Maintain knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
• Participate in community events and ensures corporate social responsibility goals of the Company are met 
• Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws
• Polished personal presentation, grooming meets Company standards as outlined in the Employee Handbook
• Maintain general knowledge of company location, transportation, management team, policies, etc.
• Comply with Company’s policies and procedures, as well as city, state and federal laws

• 3+ years of experience in a professional kitchen, with 1+ years in a leadership or sous chef role preferred
• Strong knowledge of global cuisine, ingredients, techniques, and presentation required
• Experience in fine dining and/or upscale establishment preferred
• Holds NY Department of Health & Mental Hygiene Food Protection Certificate