Sous Chef
Marsanne NYC
233 8th Avenue, New York, NY
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Schedule
Days: Sunday, Monday, Tuesday, Wednesday, Thursday, Friday, SaturdayShifts: Night
Required Years of Experience
4 years
Job Details
Requirements & Qualifications
* Minimum 3–5 years of experience in a Sous Chef or senior kitchen leadership position.
* Previous experience in fine dining or upscale Mediterranean cuisine is strongly preferred.
* Strong knowledge of Mediterranean cuisine, seasonal ingredients, and modern cooking techniques.
* Excellent knife skills and a strong understanding of food preparation and kitchen organization.
* Proven ability to lead, train, motivate, and manage a professional kitchen team.
* Strong knowledge of food cost, inventory management, ordering, and portion control.
* Ability to maintain high standards of food quality, consistency, and presentation.
* Experience with recipe development, menu execution, and daily kitchen operations.
* Strong understanding of food safety, sanitation, and health department regulations.
* Ability to work efficiently under pressure in a fast-paced, high-volume environment.
* Excellent communication, organization, and problem-solving skills.
* Must be reliable, hands-on, detail-oriented, and passionate about hospitality.
* Flexible availability, including nights, weekends, and holidays.
* Must be legally authorized to work in the United States.
* Minimum 3–5 years of experience in a Sous Chef or senior kitchen leadership position.
* Previous experience in fine dining or upscale Mediterranean cuisine is strongly preferred.
* Strong knowledge of Mediterranean cuisine, seasonal ingredients, and modern cooking techniques.
* Excellent knife skills and a strong understanding of food preparation and kitchen organization.
* Proven ability to lead, train, motivate, and manage a professional kitchen team.
* Strong knowledge of food cost, inventory management, ordering, and portion control.
* Ability to maintain high standards of food quality, consistency, and presentation.
* Experience with recipe development, menu execution, and daily kitchen operations.
* Strong understanding of food safety, sanitation, and health department regulations.
* Ability to work efficiently under pressure in a fast-paced, high-volume environment.
* Excellent communication, organization, and problem-solving skills.
* Must be reliable, hands-on, detail-oriented, and passionate about hospitality.
* Flexible availability, including nights, weekends, and holidays.
* Must be legally authorized to work in the United States.
Compensation Details
Compensation: Salary ($70,000.00 - $75,000.00)
Required Skills
Leadership
Team Management
Training and Development
motivational skills
Attention to Detail
Time Management
Adaptability
Creativity in Recipe Development
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