Sous Chef

Title: Sous Chef
Location: New York City, NY

Description:
The Sous Chef supports the Chef de Cuisine in all back-of-house operations, helping lead the culinary team while ensuring consistent execution, quality, cleanliness, and efficiency.

Responsibilities

• Assist the Chef de Cuisine in managing daily kitchen production and execution.
• Train, mentor, and develop culinary and FOH staff while maintaining high standards of performance.
• Monitor food and labor costs on a daily basis and help implement cost-control measures.
• Conduct daily inspections of food preparation and ensure all BOH cleanliness, sanitation, and safety procedures are consistently followed.
• Coordinate training activities with the main kitchen, prep cooks, and dishwashing team.
• Maintain specialized company equipment and ensure all cleaning and maintenance protocols are followed.
• Build and maintain strong, professional relationships with vendors.
• Assist the Chef de Cuisine with food and beverage-related issues, execution challenges, and day-to-day problem solving.
• Assist with scheduling, training, coaching, and performance management of kitchen staff.
• Oversee ordering of supplies and maintain appropriate inventory levels.
• Provide experienced leadership during service, helping anchor and guide the team with confidence, efficiency, and professionalism.

Background Profile

• 2+ years of experience as a Sous Chef in an upscale or fine-dining restaurant with $5M+ in annual revenue.
• Experience with French cuisine strongly preferred.
• Strong interpersonal and communication skills.
• Energetic, detail-oriented, and passionate about hospitality.
• Quick learner who is flexible and comfortable adapting to a fast-changing environment.
• Able to pivot quickly, embrace new challenges, and approach new situations with a learning mindset.