Senior Sous Chef

Location: Financial District, New York City
NOW OPEN!

SK Hospitality Group is seeking an experienced Sous Chef to support the opening and daily culinary operations of Yamasaki , a high-end Japanese / Asian fusion restaurant located within a 15,000-square-foot, multi-concept dining destination in the heart of the Financial District, just steps from the New York Stock Exchange.

This is a key leadership position working directly under the Executive Chef, ideal for a chef with strong NYC experience who thrives in high-performance kitchens and is excited to be part of building a concept from the ground up.

Benefits

SK Hospitality Group offers competitive benefits for full-time team members, including:

• Medical, dental, and vision coverage
• 401(k) retirement program with employer match
• Life and disability insurance
• Ancillary insurance plans
• Employee Assistance Program
• Fertility and family-forming support
• Pet insurance
• Employee discounts

Position Overview

The Sous Chef will play a critical role in supporting all Back of House (BOH) operations, ensuring excellence in execution, consistency, and team performance. This role requires a hands-on leader with a deep understanding of Japanese cuisine and Asian fusion techniques , strong operational discipline, and the ability to lead a team in a fast-paced, high-end environment.

Essential Responsibilities

• Support the Executive Chef in menu execution, development, and seasonal updates
• Lead day-to-day kitchen operations, ensuring quality, consistency, and efficiency
• Oversee food preparation, plating, and presentation to meet fine dining standards
• Ensure all guest needs are met through precise and timely kitchen execution
• Supervise, train, and mentor line cooks and junior BOH team members
• Assist with scheduling, staffing, and team development
• Maintain cleanliness, organization, and sanitation standards throughout the kitchen
• Ensure adherence to recipes, food safety, and quality control standards
• Support inventory management, ordering, and cost control initiatives
• Assist in managing food cost, labor, and overall kitchen financial performance
• Lead service on the line, including expediting and communication with FOH
• Ensure compliance with Department of Health regulations and company standards
• Support execution of catering, private events, and high-volume service
• Maintain all kitchen equipment and ensure proper functionality
• Foster a positive, disciplined, and professional kitchen culture

Qualifications

• Minimum 3–5 years of experience as a Sous Chef or Senior Line Cook in a high-volume, upscale or fine dining environment
• Strong background in Japanese cuisine, sushi, robata, or Asian fusion concepts preferred
• Experience in restaurant openings or new concept launches is a strong plus
• Proven leadership ability with experience training and developing kitchen staff
• Strong understanding of kitchen operations, food cost control, and labor management
• Excellent organizational and problem-solving skills
• Ability to work clean, precise, and detail-oriented in a high-end culinary environment
• Strong communication and leadership skills
• Familiarity with POS systems and kitchen management tools

Work Environment & Physical Requirements

• Ability to work in a fast-paced, high-volume, fine dining environment
• Must be able to stand, walk, bend, and kneel for extended periods
• Ability to lift and move up to 40 lbs
• Availability to work evenings, weekends, holidays, and extended hours
• Work environment may include restaurant, bar, and lounge settings
• Maintain a professional, polished appearance in accordance with company standards
• Ability to perform under pressure while maintaining composure and leadership

Join SK Hospitality Group and be part of launching Yamasaki, a premier Japanese dining experience in New York City.