Required Years of Experience
3 years
Job Details
For the past 20 years, we’ve proudly served as Manhattan’s premier sushi destination, located in midtown. Our restaurant offers modern, unique and mouth-watering interpretations of Japanese cuisine with an inviting atmosphere. We are a guest‑focused establishment dedicated to exceptional service and culinary innovation. We are now seeking a talented, passionate, and creative Sous Chef to join our team
Qualifications
- Minimum 3 years of experience in a comparable professional kitchen
- Fostering a professional work environment
- Adhere to all uniform and grooming standards, including maintaining a clean-shaven appearance and wearing a clean, polished, and presentable uniform.
- Strong knowledge of inventory management, food cost controls, waste reduction, labor management, and COGS performance
- Experience working in high-volume, upscale dining environments
- Proven leadership skills with the ability to motivate, train, and develop employees
- Exceptional standards for cleanliness, organization, and consistency
- Strong attention to detail and ability to perform under pressure
- Knowledge of Asian cuisine is a plus
- Collaborative with FOH managers who are involved with service and guest experience
- Ability to abide by standardized recipes and procedures
- Commitment to maintaining food quality and consistency
- Experience managing vendor relationships and product quality
- NYC Department of Health Food Protection Certification required
Responsibilities
- Schedule and managing a team of 25-30 employees
- Conduct monthly inventory and support food cost management
- Place orders and oversee daily invoice processing
- Inspect daily deliveries to ensure quality and accuracy
- Support daily kitchen operations and assist all stations as needed during service
- Maintain NYC Department of Health compliance standards through daily inspections, checklists, and walkthroughs
- Monitor food preparation and presentation to ensure consistency and quality standards
- Mentor, coach, and develop kitchen team members
- Report on maintenance concerns to the General Manager and Assistant General Manager
- Assist in achieving operational, labor, and profitability goals
Benefits:
- Health insurance
- Paid Time Off (PTO)
- BRI Commuter Benefit Program
- Performance-based bonus opportunities
- Majority federal holidays off
- Supportive, growth‑oriented environment
- Employee dining discount
Compensation Details
Compensation: Salary ($75,000.00 - $80,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Leadership
Training and Development
Attention to Detail
Communication Skills
Problem Solving
Time Management
Adaptability
Team Collaboration
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