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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