Sous Chef

The hospitality group behind The Corner Store, The Eighty Six, and Or' Esh is opening a NEW CONCEPT in the West Village

Catch Hospitality Group is an environment where active thinking and active feedback are part of the culture. We are driven by a team first mentality and a relentless commitment to three core principles: Great Food, Great Service, and Great Vibe.
Our continued growth and expansion are made sustainable through our focus on internal mentorship, leadership development, and a strong bias for promoting from within.

Position Overview
We are looking for a Sous Chef who is highly passionate about food, leadership, organization, and daily kitchen execution.

The Sous Chef plays a key role in supporting the Executive Chef and culinary leadership team by helping oversee prep, service, cleanliness, training, product quality, and BOH team performance. This person leads by example, works hands on with the team, and helps maintain a kitchen culture rooted in professionalism, accountability, active feedback, and continuous improvement.
The ideal Sous Chef is calm under pressure, highly organized, detail focused, and committed to developing cooks while protecting the standards of the restaurant. This role requires strong culinary skill, clear communication, and the ability to balance daily execution with team mentorship, cleanliness, and operational discipline.
The Sous Chef must be available to work varied shifts, including nights, weekends, and holidays.

Compensation: $65,000 to $75,000 annually

Essential Duties and Responsibilities
 Support the Executive Chef and culinary leadership team in overseeing daily BOH operations.
 Lead by example during prep and service, maintaining standards for food quality, consistency, timing, cleanliness, and presentation.
 Supervise, coach, and develop line cooks, prep cooks, dishwashers, and other BOH team members.
 Ensure all recipes, prep lists, portioning guidelines, plating standards, and station expectations are followed consistently.
 Maintain strong station readiness and service flow during high volume periods.
 Support ordering, receiving, inventory, product rotation, waste control, and proper storage.
 Uphold food safety, sanitation, labeling, FIFO, allergen awareness, and health department standards.
 Assist with scheduling, labor management, training plans, and team development as directed by the Executive Chef.
 Help maintain kitchen organization, cleaning schedules, equipment care, and BOH facility standards.
 Communicate clearly and professionally with BOH leadership, FOH managers, and team members.
 Assist with menu testing, specials, events, and culinary projects as needed.
 Address performance, cleanliness, and execution issues in real time through coaching and active feedback.
 Perform other duties as assigned.

Qualifications
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required.
 At least 2 to 3 years of progressive culinary experience in a high volume, upscale, or fine dining restaurant.
 At least 1 year of kitchen leadership experience preferred.
 Strong culinary fundamentals, knife skills, station execution, and product knowledge.
 Strong understanding of food safety, sanitation, labeling, storage, and BOH organization.
 Ability to lead, train, coach, and motivate team members in a fast paced kitchen environment.
 Ability to remain calm, focused, and solutions oriented under pressure.
 Strong interpersonal and conflict resolution skills.
 Effective written and verbal communication skills.
 Stable and progressive work history with a strong work ethic and high level of reliability.
 Able to work in a standing or walking position for extended periods of time.

Preferred Qualifications
 Experience in a high volume, upscale, fine dining, or chef driven restaurant.
 Experience with ordering, inventory, food cost control, waste tracking, and labor awareness.
 Experience assisting with menu development, events, private dining, or openings.
 ServSafe or similar food safety certification is a plus.
 Graduate of an accredited culinary program is a plus.

Physical Requirements
The physical demands for this position include seeing, hearing, speaking, reaching, standing, walking, bending, lifting, carrying, pushing, pulling, and moving intermittently during working hours. This position may require frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds. These physical requirements may be accomplished with or without reasonable accommodations.

What We Offer You
 Opportunities for advancement.
 Multiple benefit plans to suit your needs.
 Paid Sick Leave, Paid Time Off, or state specific paid leave.
 401K.
 Positive and respectful work environment where diversity is valued.
 Generous employee discounts.
 Community volunteer opportunities.

Disclaimer
The above information is intended as a high level overview of the responsibilities and qualifications for the position and does not represent the full job description, which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.
EOE