Sous Chef

Job Title: Sous Chef 
Direct Supervisor: Chef de Cuisine 
Direct Reports: Line Cooks, Prep Cooks 
Status: Exempt 
Position Type: Full-time 

Position Overview 

The Sous Chef supports the culinary and operational standards at The Twenty Two New York by ensuring consistent execution, quality, and leadership within the kitchen. This role is responsible for upholding recipe integrity, product specifications, cooking techniques, and sanitation standards while supporting daily service and team performance. The Sous Chef works closely with the Chef de Cuisine and Executive Chef to train, supervise, and develop kitchen staff while maintaining operational excellence. 

Duties and Responsibilities 
• Successfully execute daily back-of-house operating standards 
• Ensure all menu items are prepared accurately and on time for service 
• Promote and reinforce safe work habits through daily leadership and training 
• Participate in menu development in collaboration with the Chef de Cuisine 
• Support food and labor cost control initiatives 
• Receive products in correct unit count and condition following receiving guidelines 
• Maintain professional working relationships with approved vendors and assist with issue resolution 
• Uphold uncompromising food production and quality standards 
• Review production schedules and pars to establish daily priorities 
• Ensure workstations are properly set with required mise en place, tools, and equipment 
• Coordinate with service teams to ensure the kitchen is fully set up on time 
• Oversee preparation of menu items according to recipes and yield guides 
• Ensure precision, portion control, presentation, and quality standards are met 
• Conduct quality control checks including tasting product as needed 
• Oversee ticket flow and expediter performance to maintain service efficiency 
• Communicate with Front of House regarding timing, guest feedback, and service needs 
• Participate in ongoing training and professional development 
• Support team members during service to ensure successful execution 
• Communicate critical guest information including allergies, VIPs, and special requests 
• Perform additional duties as assigned by the Chef de Cuisine 
• Support recruitment and onboarding of kitchen staff 
• Retain talent through coaching, mentorship, and skills development 
• Ensure training and operational standards are consistently followed 
• Lead with professionalism, accountability, and integrity 
• Support communication and adoption of new initiatives and procedures 
• Assist management and HR with employee relations, documentation, training, discipline, and performance management as needed 
• Maintain thorough knowledge of menu items, ingredients, origins, and preparation 
• Understand allergy restrictions and communicate risks to kitchen and service teams 
• Maintain compliance with all state and local sanitation and health regulations 
• Ensure proper and safe use of kitchen equipment and tools 
• Inspect workstations, tools, and equipment for cleanliness and functionality 
• Address deficiencies promptly to maintain compliance 
• Communicate maintenance needs to the Chef de Cuisine 
• Report Department of Health or OSHA concerns immediately and assist with resolution 
• Ensure proper food storage per Department of Health standards 
• Participate in third-party sanitation audits and corrective action planning 
• Identify safety hazards and assist with incident documentation and investigation 

Qualifications 

• 1–3 years of supervisory experience in a high-volume kitchen environment
  • Degree in Hospitality, Culinary Arts, Culinary Management, or similar field preferred
  • Ability to read, speak, and understand English 
  • Strong organizational skills and attention to detail 
  • Ability to lead effectively in a fast-paced environment 
  • Flexible availability including nights, weekends, and holidays 
  • Demonstrated leadership and team development skills 
  • Strong interpersonal and communication skills 
  • Ability to execute recipes in adherence with company standards 
  • Excellent knife skills and working knowledge of cooking techniques, ingredients, and equipment 
  • Proficiency with kitchen ticket systems, order management, and timing 

Essential Functions and Physical Demands 

• This position requires the ability to perform essential job functions with or without reasonable accommodation
  • Stand and remain active for up to 12 hours per shift
  • Lift and carry items weighing up to 50 pounds 
  • Frequently stand, walk, reach, bend, stoop, push, pull, and kneel 
  • Frequently use stairs while carrying items 
  • Occasionally crouch and climb 
  • Safely work around hot surfaces, sharp objects, and wet floors 
  • Tolerate exposure to hot and cold environments including kitchens and freezers 
  • Work around common allergens and specialty ingredients 
  • Operate and work around kitchen equipment and machinery 
  • Occasionally travel to vendors or other company locations as needed 

Equal Employment Opportunity Statement 

The Twenty Two New York is committed to providing equal employment opportunities to all employees and applicants. Employment decisions are based on qualifications, merit, and business needs without regard to any protected characteristic. 

Job Description Acknowledgment 

I have reviewed this job description and understand the duties and responsibilities of this position. I acknowledge that job duties may change based on business needs. I understand that my performance evaluations will be based on my ability to perform the responsibilities outlined herein.