Sous Chef
Reports to: Executive Chef
FLSA Classification: Exempt
About M&G Foodstuff:
M&G Foodstuff is a boutique catering company based in the heart of New York City's East Village. Since our founding in 2013, we've been committed to delivering hyper-seasonal, produce-driven, and health-centric food, all presented in a sustainable and elevated format. We specialize in both drop-off catering, particularly for high-end luxury brands, and full-service event catering, ensuring that every event, from intimate gatherings to large-scale events, exceeds client expectations. Our passion for quality and creativity drives everything we do, making us a trusted partner for our clients' most important occasions.
Job Summary: The Sous Chef is a key leader within the kitchen, responsible for supporting the Executive Chef in executing daily culinary operations at the highest level. This role is hands-on and detail-oriented, ensuring consistency, quality, and efficiency across all production. The Sous Chef plays a critical role in leading the kitchen team, maintaining standards, and driving execution, while helping translate the Executive Chef’s vision into day-to-day operations.
Core Tasks and Key Responsibilities
Culinary & Operations
- Execute all menu items to the highest standards, ensuring consistency in flavor, presentation, and quality
- Support the implementation of seasonal menus and new dishes
- Lead kitchen production and service, ensuring smooth and efficient execution
- Actively work on the line and in prep, especially during peak periods
- Conduct daily line checks and enforce quality control standards
- Ensure all recipes, portioning, and presentation guidelines are followed precisely
- Maintain proper food handling, storage, and rotation standards (ServSafe compliant)
- Oversee station setup, breakdown, and overall kitchen organization
- Ensure proper use and maintenance of all kitchen equipment
- Assist with ordering, inventory, and maintaining appropriate product levels
Leadership & Staff Management
- Supervise and support kitchen staff during daily operations
- Train and mentor team members on recipes, techniques, and standards
- Reinforce accountability across the team for performance and execution
- Assist in onboarding and training new hires
- Maintain clear and effective communication across BOH and with Operations
- Help uphold a strong, positive, and high-performance kitchen culture
Operational Support
- Assist with scheduling and labor management based on business needs
- Monitor prep levels and adjust production to meet demand
- Identify inefficiencies or issues in service and proactively address them
- Support cleanliness, organization, and overall maintenance of the kitchen
- Step in to lead the kitchen in the absence of the Executive Chef
Hours: Full time – Generally 6am to 4pm Monday to Friday. Occasional weekend work will be expected, and hours may vary slightly depending on the week.
Other Qualifications
Relevant Knowledge, Skills, & Ability:
- 3–5+ years of experience in a fast-paced, high-level kitchen
- Strong understanding of catering, production kitchens, or high-volume service
- Excellent attention to detail and organizational skills
- Ability to lead from the front and work hands-on with the team
- Strong communication and team leadership abilities
- Solid understanding of food safety and kitchen operations
Work Environment:
- Involves sitting, walking and standing throughout most of the day
- Must be able to maneuver to all areas of the kitchen, including food and beverage areas
- Must be able to lift at least 50 pounds
Language
- English fluency and Spanish preferred
