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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