Sous Chef

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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

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