Sous Chef – Purchasing & Cost Control Role

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Sous Chef – NYC

I’m currently working with a newly opened, high-profile hospitality concept in Midtown Manhattan that is building a best-in-class culinary and operations team—and we’re looking for a Sous Chef who brings strong operational discipline, systems thinking, and leadership.

This is a highly unique role where 80% of the focus is purchasing, inventory management, vendor relations, and cost control, with the remaining 20% dedicated to traditional Sous Chef culinary and BOH leadership responsibilities.

This is not a standard line-focused Sous Chef position. It is ideal for a chef who understands that running a kitchen is just as much about systems, structure, and financial discipline as it is about execution.

What You’ll Be Doing:

Purchasing, Inventory & Financial Operations (80%)

• Own daily purchasing, ordering, and vendor coordination
• Manage inventory systems, stock levels, and product movement across all kitchen areas
• Oversee receiving procedures and ensure product accuracy and quality control
• Handle invoice reconciliation and assist with month-end reporting
• Maintain strict control of food cost, waste tracking, and usage efficiency
• Manage vendor relationships and pricing consistency
• Utilize Craftable for inventory management, recipe costing, and financial reporting

Sous Chef / Culinary Operations (20%)

• Support the Executive Chef with daily kitchen operations and service execution
• Assist with menu development, seasonal changes, and recipe standardization
• Lead BOH training, coaching, and support during service
• Ensure consistency and execution standards across all stations

What We’re Looking For:

• Proven Sous Chef or strong Kitchen Manager background in upscale, high-volume environments
• Strong experience in purchasing, inventory management, and cost control systems
• Comfortable working in a highly structured, accountability-driven kitchen
• Must be proficient with Craftable
• Background in hotel F&B or multi-unit culinary operations is a plus
• Strong leadership skills with the ability to support BOH when needed

Why This Role:

• High-profile new opening with strong ownership backing and long-term vision
• Rare opportunity to step into a systems-heavy culinary leadership role
• High visibility position with direct influence on kitchen structure and financial performance
• Growth potential within a respected and expanding hospitality group
• Opportunity to help build and shape operational standards from the ground up

Compensation:

• $80K–$85K base salary
• 10% bonus
• Comprehensive benefits package including health, PTO, and 401(k)

JOB ID: 176757

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Robert Goebel

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