Required Years of Experience
1 year
Job Details
Role Summary:
The Sous Chef is second in command in the kitchen. They lead the line during service, train and supervise cooks, and run the kitchen when the Chef de Cuisine or Chef is off.
Responsibilities- Run the line and expedite during service; check plates for quality, portion, and presentation
- Work any station as needed to keep tickets moving
- Train, schedule, and supervise cooks, prep cooks, and dishwashers; coach and document performance with the Chef de Cuisine
- Create daily prep lists and make sure every station is set before service
- Place orders, receive deliveries, and track inventory and waste
- Enforce food safety: temperature logs, labeling and dating, FIFO rotation, allergen procedures, and inspection readiness
- Help develop specials and test new recipes
- Lead the kitchen when the Chef de Cuisine or Chef is off
- 3+ years of line cook experience, including 1+ year in a lead or supervisory role
- New York City Food Protection Certificate
- Strong cooking technique on all stations
- Able to lead calmly in a high-volume kitchen
With or without reasonable accommodation:
- Stand for 10+ hours; lift up to 50 lbs
- Work near open flames, hot surfaces, sharp tools, and in walk-in coolers and freezers
Big Trouble is an equal opportunity employer.
Compensation Details
Compensation: Salary ($67,000.00 - $75,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, Dining Discounts
Required Skills
Leadership
Team Management
Quality Control
Time Management
Communication Skills
Problem Solving
Adaptability
Attention to Detail
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Upscale Casual
The first independent venture from restaurateur Joseph Johnson, will open in the West Village on Wednesday, November 18, pairing the easygoing spirit of a neighborhood diner with French rotisserie cooking.
Located on Seventh Avenue South, Big Trouble takes its name from the way a good day can get away from you: lunch turns into dinner, dinner turns into drinks, and suddenly, you’re in big trouble. The restaurant is built for exactly that sort of day, with a dedicated bar, 40-seat outdoor patio, and moody 30-seat private dining room hidden downstairs to follow.
Big Trouble marks Johnson’s first independent project after 15 years working across New York’s restaurant industry, with Chef Sam Pollheimer leading the kitchen. The two first worked together at Roberta’s, where Johnson oversaw operations and Pollheimer recently led the culinary program, before joining forces on Big Trouble.
