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Sous Chef – NYC
I’m currently working with a newly opened, high-profile hospitality concept in Midtown Manhattan that’s building a best-in-class culinary team—and we’re looking for a Sous Chef who brings both creative energy and strong operational discipline.
This is a unique opportunity for a chef who enjoys being deeply involved in the financial and systems side of the kitchen, not just execution on the line.
What You’ll Be Doing:
- Partnering closely with the Executive Chef to oversee daily kitchen operations
- Taking a lead role in purchasing, inventory management, and vendor relations
- Owning food cost controls, invoice reconciliation, and product tracking
- Utilizing Craftable for inventory, recipe costing, and financial insights (experience is required)
- Supporting menu development and seasonal changes
- Spending approximately 20% of your time focused on pastry production, so comfort in that area is important
- Leading, mentoring, and developing a growing BOH team
What We’re Looking For:
- Proven Sous Chef (or strong Jr. Sous ready to step up) in an upscale, high-volume environment
- Strong systems and financial acumen—this is not a purely culinary role
- Hands-on experience with purchasing, inventory, and cost controls
- Prior experience with Craftable (or similar platforms, but Craftable is strongly preferred)
- Exposure to pastry or a well-rounded culinary background
- A leader who thrives in an opening or early-stage environment
Why This Role:
- Be part of a new opening with strong backing and long-term vision
- High visibility role with real influence on systems and structure
- Growth potential within a respected hospitality group
- Salary: $80K–$85K + 10% bonus
- Comprehensive benefits package including health, 401(k), and PTO
- If you’re a Sous Chef who understands that running a great kitchen is as much about numbers, systems, and discipline as it is about food—this is worth a conversation.
JOB ID: 175136
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Robert Goebel