Sous Chef

King, a renowned restaurant on a cozy corner in SoHo, is looking for a Sous Chef. King has a weekly changing menu that takes inspiration from the French Riviera and classic, regional Italian cuisine. We tailor our menus to showcase beautiful seasonal food and to highlight classic techniques and processes.

Sous chefs at King have many pots on the fire, both literally and figuratively. They are stewards of our weekly-changing menu, dynamic kitchen team, and culture of commitment and curiosity. We are looking for an active learner, patient teacher, and excellent communicator. Sous chefs at King are thoroughly involved in service, leading the team and ensuring that each plate of food meets our standards and exhibit the spirit of the restaurant. Respect for regional French and Italian culinary traditions and seasonal produce is a must. Other responsibilities include daily ordering, invoices, inventory and wastage management.

This person should be enthusiastic and dynamic. You'll work closely with chefs and cooks to execute the culinary vision of the restaurant by overseeing all aspects of the kitchen. At King, we value continuous improvement, respect to team and produce, commitment and hard work.

Team, Leadership, Culture 

• Develop kitchen team culture on the line and in prep and foster an environment of proactive problem solving, continuous improvement, DOH compliance, enjoyment of cooking 
• Maintain thoughtful working relationships with kitchen and dining room leaders and team members throughout service.
• Manage line and prep cooks; teach, coach, monitor and discipline with the help of your management peers.
• Attend daily team meetings to debrief on all the day's challenges. 
• Act as an ambassador for the restaurant in all apsects of your day. 

Financial 

• Learn and oversee systems food cost management and engage in decision-making with fellow managers about vendors and pricing. 
• Complete monthly inventory and price comparison
• Oversee ordering and stock levels to maximize cost efficiency and stock rotation.

Operational 

• Promote and practice safe work habits, identify and resolve potential safety hazards immediately, document and reports accidents. 
• Oversee line cook and prep cook duties, training, development and attendance. 
• Oversee kitchen cleanliness and develop rigorous cleaning practices and systems, ensuring all Department of Health standards at met. 
• Place daily food orders, develop relationships with suppliers and a knowledge of seasonal offerings.
• Spearhead systems; if you can think of a more efficient way to do something, we want to use your expertise and implement it. 
• Expedite and run the line during very busy lunch and dinner services with an eye towards communication, timeliness and quality. 

Compensation Details
$75,000.00 - $80,000.00

Benefits & Perks:Partial Health Insurance, Dental Insurance, Paid Time Off, Commuter Benefits, Dining Discounts

Required Skills

Team Leadership

Culinary Management

Proactive Problem Solving

Continuous Improvement

Safety Management

Training and Development

Ingredient Sourcing

Quality Control