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We are working with a highly regarded restaurant group seeking an experienced Sous Chef for an upscale, high-volume French restaurant in Downtown Manhattan. This is an excellent opportunity for a hands-on culinary professional who thrives in a fast-paced environment and is passionate about classic technique, exceptional food quality, strong kitchen organization, and developing a high-performing culinary team.
The ideal candidate will have experience in French, European, or upscale fine-dining cuisine, along with the leadership skills to support daily kitchen operations, control costs, maintain consistency, and execute at a high level during demanding services.
Benefits & Compensation
- Competitive $75,000–$85,000 base salary
- Performance-based bonus opportunity
- Comprehensive benefits package
- Paid time off and additional company benefits
- Excellent opportunity for advancement within a growing restaurant group
Requirements & Qualifications
- Minimum 2–3+ years of Sous Chef or comparable culinary leadership experience in a high-volume restaurant
- Strong background in French, European, or upscale chef-driven cuisine with excellent foundational culinary techniques
- Proven ability to lead BOH teams while maintaining high standards for food quality, consistency, sanitation, and execution
- Strong understanding of food cost, labor management, inventory, purchasing, production, and waste control
- Flexible availability to work nights, weekends, holidays, and other shifts required by a high-volume restaurant operation
Preferred Background & Skills
- Experience in an upscale, high-volume Manhattan restaurant, brasserie, or fine-dining environment
- Strong knowledge of classical French cooking techniques, sauces, proteins, seafood, and high-quality ingredient preparation
- Proven ability to train, coach, develop, and retain cooks while creating structure and accountability in the kitchen
- Excellent organizational, communication, time-management, and problem-solving skills
- NYC Food Protection Certificate and a strong working knowledge of Department of Health standards and food-safety practices
Day-to-Day Responsibilities
- Support the Executive Chef and senior culinary team in overseeing daily BOH operations, food preparation, production, and service execution
- Lead the kitchen during service, conduct line checks, maintain recipe and presentation standards, and ensure consistent quality and speed of service
- Train, coach, schedule, and supervise culinary staff while reinforcing performance expectations, professionalism, and kitchen standards
- Assist with inventory, purchasing, receiving, food and labor costs, portion control, waste reduction, and overall kitchen profitability
- Maintain exceptional sanitation, organization, food-safety, and Department of Health standards throughout all kitchen and food-production areas
JOB ID: 181322
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Anthony Leone