Sous Chef

Mandarin Oriental New York is looking for a Sous Chef to join our Culinary team. Mandarin Oriental Hotel Group is the award‑winning owner and operator of some of the world’s most luxurious hotels, resorts and residences located in prime destinations, with an expanding development pipeline. Mandarin Oriental New York itself is a stunning fusion of modern design with oriental flair, featuring 244 elegant guestrooms and suites with breath‑taking views of Manhattan and Central Park. The hotel offers the MO Lounge, an all‑day dining experience overlooking the skyline, a 14,500‑square‑foot Mandarine Oriental Spa, state‑of‑the‑art fitness center with 75‑foot lap pool, and 6,000‑square‑foot pearl‑less ballroom for meetings and events. About the Job Based at Mandarin Oriental New York within the Culinary Department, the Sous Chef is responsible for the culinary offerings in MO Lounge and In‑Room Dining. The role involves leading, teaching, and correcting employees under the guidance of the Executive Chef and Executive Sous Chef, continuously striving to exceed guests’ expectations and working as a team with the other Sous Chefs. The Sous Chef reports directly to the Executive Sous Chef. Responsibilities Prepare in accordance with quality, availability and seasonality, ensuring market lists are completed on a daily and weekly basis; assist and coordinate all menu planning and implementation. Organize food production in a cost‑effective and hygienic manner, generate weekly schedules for kitchen colleagues, assist in recruitment, training, coaching, and corrective actions for all kitchen staff. Constantly strive to improve operating procedures, find methods of reducing costs without compromising service or guest experience, and monitor Safe and Sound procedures. Develop standard procedures. Control and be accountable for achieving food and labor cost goals, maintain food standards at reasonable cost through liaison with the Purchasing Department to check prices, market fluctuations, and quality. Lead mandatory training pertaining to FLHSS. Qualifications Minimum of 5 years in luxury‑hotel culinary, with at least two years of management experience in a high‑volume or fine‑dining environment. Experience in a union environment coaching union colleagues, knowledge of multi‑cultural cuisines. Must be able to work mandatory AM and PM shifts. Benefits Learning & Development programs tailored to career stages. Mandarin‑stay program: complimentary nights and discounted rates for self and family at Mandarins worldwide. Mandatory employee health and wellness programs. Retirement plans qualified by length of service and role. Salary and Benefits Salary: $84 000 to $90 000 annually. Competitive benefits package including health, dental, vision, 401(K), and other employee perks. Mandarin Oriental is committed to complying with the Americans with Disabilities Act, providing reasonable accommodations that do not impose undue hardship. Requests for accommodation should be directed to the Director of People and Culture. #J-18808-Ljbffr Mandarin Oriental