Required Years of Experience
5 years
Job Details
- Minimum five years’ experience in a similar Sous Chef or senior kitchen leadership role.
- Strong culinary knowledge with experience across multiple kitchen sections.
- High school diploma or equivalent qualification.
- Thorough understanding of HACCP, food safety, hygiene, and sanitation standards.
- Ability to work flexible schedules including early mornings, evenings, weekends, and holidays.
- NYC Food Protection Certificate required, or ability to obtain within 30 days of hire.
- Strong leadership and team management skills.
- Excellent culinary knowledge with attention to quality, consistency, and presentation.
- Ability to work efficiently in a high-volume kitchen environment.
- Strong organizational, planning, and problem-solving skills.
- Ability to remain calm, decisive, and professional under pressure.
- Ability to stand for extended periods and lift up to 25 lbs.
- Manual dexterity to safely operate kitchen equipment.
- Clear verbal communication skills and a strong teamwork mindset.
- Professional appearance and strict adherence to grooming standards.
- Deliver consistent, high-quality food across all kitchen sections.
- Ensure full compliance with hygiene, sanitation, and food safety standards.
- Support cost control through waste reduction and effective stock management.
- Maintain smooth kitchen operations and service flow during all shifts.
- Protect and enhance the reputation of the restaurant’s culinary offering.
- Assist the Head Chef in planning, organizing, and coordinating daily kitchen operations.
- Read, review, and act promptly on reports and instructions from the Head Chef.
- Manage the kitchen during assigned shifts, ensuring correct preparation, handling, and storage of food items.
- Coordinate with the Head Chef on menu development and all food-related matters.
- Conduct daily physical inventory of specified food items.
- Ensure kitchen staff report to work as scheduled and document lateness or absences.
- Inspect staff grooming and uniform standards and correct any deficiencies.
- Ensure recipe cards, production schedules, plating guides, and photographs are current and followed.
- Prepare menu items according to approved recipes, yield guides, and department standards.
- Work on the kitchen line during service, assisting where required and engaging with guests when appropriate.
- Maintain thorough knowledge of restaurant services, features, and offerings to respond accurately to guest inquiries.
- Raise and follow up on maintenance work orders, liaising with management and facilities for urgent repairs.
- Inspect cleanliness of kitchen sections, lines, and floors and ensure immediate corrective action.
- Minimize waste and maintain controls to meet forecasted food and labor costs.
- Supervise food production areas to maintain high quality and consistency standards.
- Address operational issues and concerns immediately within the area of responsibility.
- Uphold and enhance the reputation and image of the restaurant.
- Demonstrate creativity in menu execution, flexibility in meeting guest demands, and adaptability to market needs.
- Establish clear objectives to maintain an excellent reputation with guests, management, and staff.
- Develop and implement action plans to introduce new culinary highlights to the menu.
- Inform the Head Chef of supply requirements and assist with requisitioning and stock organization.
- Oversee hygiene and sanitation standards to ensure all food is free from microbiological, chemical, and physical contamination.
- Ensure all kitchen work areas meet required hygiene and sanitation standards.
- Provide on-the-job training and coach team members using the “Clean as You Go” method.
- Maintain a team-oriented approach and effectiveness during high-volume service periods.
Compensation Details
Compensation: Salary ($80,000.00 - $90,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits
Required Skills
Ability to Manage Stress Effectively.
Capacity for Multitasking in a Fast Paced Environment.
Attention to Detail in Food Preparation and Presentation.
Ability to Mentor and Train Junior Kitchen Staff.
Strong Interpersonal Skills for Effective Team Collaboration.
Adaptability to Changing Kitchen Demands and Guest Preferences.
Commitment to Maintaining High Standards of Cleanliness.
Proactive Approach to Problem Solving in Kitchen Operations.
Read more
Other jobs you might be interested in
Mediterranean
Fine Dining
Part of ADMO Lifestyle Holding
In the heart of Midtown Manhattan, Nammos brings its signature blend of refined Mediterranean gastronomy and vibrant atmosphere. Long celebrated on the shores of Mykonos, the iconic destination now makes its New York debut, bringing its legacy of style, flavour and unmistakable allure to the city.
At the heart of Nammos New York lies a cuisine rooted in heritage yet shaped by a global perspective. Aegean classics and signature Japanese dishes are reinterpreted with warmth and generosity, elevated through refined technique and a distinctly contemporary sensibility.
