Sous Chef – Opening Leadership Role
SK Hospitality Group | Yamasaki Restaurant
Location: Financial District, New York City
Opening Target: April 2026
SK Hospitality Group is seeking an experienced Sous Chef to support the opening and daily culinary operations of Yamasaki, a high-end Japanese / Asian fusion restaurant located within a 15,000-square-foot, multi-concept dining destination in the heart of the Financial District, just steps from the New York Stock Exchange.
This is a key leadership position working directly under the Executive Chef, ideal for a chef with strong NYC experience who thrives in high-performance kitchens and is excited to be part of building a concept from the ground up.
Benefits
SK Hospitality Group offers competitive benefits for full-time team members, including:
- Medical, dental, and vision coverage
- 401(k) retirement program with employer match
- Life and disability insurance
- Ancillary insurance plans
- Employee Assistance Program
- Fertility and family-forming support
- Pet insurance
- Employee discounts
Position Overview
The Sous Chef will play a critical role in supporting all Back of House (BOH) operations, ensuring excellence in execution, consistency, and team performance. This role requires a hands-on leader with a deep understanding of Japanese cuisine and Asian fusion techniques, strong operational discipline, and the ability to lead a team in a fast-paced, high-end environment.
Essential Responsibilities
- Support the Executive Chef in menu execution, development, and seasonal updates
- Lead day-to-day kitchen operations, ensuring quality, consistency, and efficiency
- Oversee food preparation, plating, and presentation to meet fine dining standards
- Ensure all guest needs are met through precise and timely kitchen execution
- Supervise, train, and mentor line cooks and junior BOH team members
- Assist with scheduling, staffing, and team development
- Maintain cleanliness, organization, and sanitation standards throughout the kitchen
- Ensure adherence to recipes, food safety, and quality control standards
- Support inventory management, ordering, and cost control initiatives
- Assist in managing food cost, labor, and overall kitchen financial performance
- Lead service on the line, including expediting and communication with FOH
- Ensure compliance with Department of Health regulations and company standards
- Support execution of catering, private events, and high-volume service
- Maintain all kitchen equipment and ensure proper functionality
- Foster a positive, disciplined, and professional kitchen culture
Qualifications
- Minimum 3–5 years of experience as a Sous Chef or Senior Line Cook in a high-volume, upscale or fine dining environment
- Strong background in Japanese cuisine, sushi, robata, or Asian fusion concepts preferred
- Experience in restaurant openings or new concept launches is a strong plus
- Proven leadership ability with experience training and developing kitchen staff
- Strong understanding of kitchen operations, food cost control, and labor management
- Excellent organizational and problem-solving skills
- Ability to work clean, precise, and detail-oriented in a high-end culinary environment
- Strong communication and leadership skills
- Familiarity with POS systems and kitchen management tools
Work Environment & Physical Requirements
- Ability to work in a fast-paced, high-volume, fine dining environment
- Must be able to stand, walk, bend, and kneel for extended periods
- Ability to lift and move up to 40 lbs
- Availability to work evenings, weekends, holidays, and extended hours
- Work environment may include restaurant, bar, and lounge settings
- Maintain a professional, polished appearance in accordance with company standards
- Ability to perform under pressure while maintaining composure and leadership
Join SK Hospitality Group and be part of launching Yamasaki, a premier Japanese dining experience in New York City.
