Sous Chef - Purchasing & Cost Control / Pastry

Sous Chef – NYC I’m currently working with a newly opened, high-profile hospitality concept in Midtown Manhattan that’s building a best-in‑class culinary team—and we’re looking for a Sous Chef who brings both creative energy and strong operational discipline. This is a unique opportunity for a chef who enjoys being deeply involved in the financial and systems side of the kitchen , not just execution on the line. What You’ll Be Doing: Partnering closely with the Executive Chef to oversee daily kitchen operations Taking a lead role in purchasing, inventory management, and vendor relations Owning food cost controls, invoice reconciliation, and product tracking Utilizing Craftable for inventory, recipe costing, and financial insights ( experience is required ) Supporting menu development and seasonal changes Spending approximately 20% of your time focused on pastry production , so comfort in that area is important Leading, mentoring, and developing a growing BOH team What We’re Looking For: Proven Sous Chef (or strong Jr. Sous ready to step up) in an upscale, high-volume environment Strong systems and financial acumen —this is not a purely culinary role Hands‑on experience with purchasing, inventory, and cost controls Prior experience with Craftable (or similar platforms, but Craftable is strongly preferred) Exposure to pastry or a well‑rounded culinary background A leader who thrives in an opening or early‑stage environment Why This Role: Be part of a new opening with strong backing and long‑term vision High visibility role with real influence on systems and structure Growth potential within a respected hospitality group Salary: $80K–$85K + 10% bonus Comprehensive benefits package including health, 401(k), and PTO If you’re a Sous Chef who understands that running a great kitchen is as much about numbers, systems, and discipline as it is about food—this is worth a conversation. JOB ID : 175136#post Robert Goebel #J-18808-Ljbffr Nbutexas