Sous Chef - Brasserie Boulud - New York

After two decades of success on the UWS with Daniel Boulud’s three restaurants across from Lincoln Center at 1900 Broadway, the new Brasserie Boulud opens this fall as a combined dining destination. Spanning over 10,000 square feet across two floors, the venue offers a modern take on a classic French brasserie with a large central bar, an intimate speakeasy, and elegant private dining rooms. It will serve breakfast, lunch, dinner, coffee & croissants, and late‑night cocktails, featuring Boulud’s signature seasonal French cuisine with a casual twist. Position Summary The Sous Chef is a key leadership role within the kitchen, responsible for supporting the Executive Chef in all aspects of kitchen operations. This role oversees daily service, ensures the execution of classical French cuisine to the highest standard, and leads the culinary team with discipline, consistency, and professionalism. Key Responsibilities Assist the Executive Chef in overseeing all kitchen operations and service execution Lead, supervise, and motivate the kitchen team during prep and service Ensure all dishes are executed with precision, consistency, and adherence to classical French technique Maintain high standards for food quality, presentation, and timing Oversee station organization, mise en place, and line readiness for service Train and develop cooks, including coaching on classical techniques and standards Monitor food costs, portioning, and waste to ensure operational efficiency Assist with ordering, inventory management, and vendor relationships Enforce strict sanitation, safety, and hygiene standards in compliance with regulations Collaborate with the Executive Chef on menu development, specials, and seasonal updates Step into any station as needed to support service and maintain consistency Ensure smooth communication between front‑of‑house and kitchen teams Qualifications 5–8+ years of progressive culinary experience in fine dining‑level kitchens Strong background in classical French cuisine and techniques Proven leadership experience in a high‑volume, high‑end kitchen Excellent organizational, communication, and time management skills Ability to lead by example and maintain a calm, professional demeanor under pressure Strong understanding of food cost control, labor management, and kitchen operations Culinary degree preferred, but not required Leadership Expectations Lead with discipline, consistency, and respect for classical standards Set the tone for kitchen culture and uphold the values of professionalism and teamwork Act as a bridge between the Executive Chef and the kitchen team Continuously train and elevate the team to meet fine dining standards Physical Requirements Ability to stand for extended periods Ability to lift up to 50 lbs Comfortable working in a fast‑paced, high‑pressure kitchen environment The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. #J-18808-Ljbffr The Dinex Group - Daniel Boulud