Sous Chef

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Sous Chef – Midtown | New York, NY

BENEFITS

• Base Salary of $75,000-$80,000
• Medical, Dental, Vision
• Commuter benefits
• Paid time off
• Staff discounts and industry perks

DUTIES AND RESPONSIBILITIES

Candidates should be comfortable performing a range of tasks and duties, including but not limited to:

• Lead the kitchen line during service, ensuring consistent dish quality.
• Collaborate daily with the Head Chef to translate the Executive Chef’s vision into consistent, high-quality plates.
• Maintain a hands-on presence during prep, service, and closing, coaching and motivating the team in real time.
• Uphold DOH standards and ensure all food safety protocols are met, with a valid Food Handler Certification.
• Monitor inventory, assist with ordering, and help manage food costs without compromising quality.
• Direct and manage kitchen staff, participate in hiring and disciplinary action, and own station scheduling.
• Foster a positive, team-oriented culture where communication and respect are non-negotiable.
• Train new kitchen personnel to restaurant and kitchen standards

QUALIFICATIONS

• 3-5+ years of experience as a Sous Chef or strong Lead Line Cook in a high-volume, quality-driven kitchen.
• NYC DOHMH Food Protection Certificate (required).
• Culinary Degree or equivalent professional training (preferred but not required).
• Strong knowledge of food safety standards and kitchen sanitation.
• A passion for culinary arts and a deep respect for ingredients, technique, and presentation.
• Strong leadership skills with the ability to inspire and guide a diverse team under pressure.
• A results-driven mindset, balance speed, precision, and creativity.
• Flexibility, positivity, and a collaborative spirit that thrives in a fast-paced, multi-unit operation.

JOB ID: 182988

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Dana Lawrie

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