Restaurant General Manager

Job Description

Job Description

Sous Chef

Location: New York, NY

We are seeking a talented, hands-on Sous Chef to support kitchen operations at a high-volume Mexican-inspired restaurant in New York City. The ideal candidate is a passionate culinary professional with strong leadership skills, a commitment to food quality, and experience maintaining consistency and efficiency in a fast-paced kitchen.

The Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations, lead and develop the culinary team, maintain food safety standards, and ensure every dish meets established quality and presentation expectations.

Responsibilities:

• Assist the Executive Chef with daily kitchen operations, food preparation, and service execution.

• Supervise, train, and motivate kitchen staff to maintain high standards of performance and teamwork.

• Ensure consistency in food quality, portion control, presentation, and recipe execution.

• Oversee kitchen stations during service and ensure timely, accurate preparation of all menu items.

• Assist with menu development, seasonal specials, and new dish implementation.

• Monitor food costs, inventory, purchasing, product rotation, and waste control.

• Maintain proper food storage, sanitation, cleanliness, and compliance with NYC health regulations.

• Manage kitchen scheduling, station assignments, and staffing needs.

• Support ordering and inventory management to ensure adequate product availability.

• Collaborate with front-of-house leadership to ensure smooth service and a positive guest experience.

• Help maintain kitchen organization, equipment standards, and established operating procedures.

• Step in to lead kitchen operations in the Executive Chef's absence.

Qualifications:

• 3+ years of professional kitchen experience, including experience as a Sous Chef or Kitchen Manager.

• Experience in high-volume, full-service restaurant operations preferred.

• Strong culinary skills and knowledge of Mexican cuisine, Latin flavors, and contemporary cooking techniques preferred.

• Proven ability to lead, train, and develop a culinary team.

• Knowledge of food costing, inventory management, portion control, and waste reduction.

• Strong understanding of food safety, sanitation, and proper food handling procedures.

• Ability to remain organized and focused in a fast-paced kitchen environment.

• Excellent communication, teamwork, and problem-solving skills.

• Flexible availability, including evenings, weekends, and holidays as needed.

Qualified culinary professionals who are passionate about food, leadership, and delivering an exceptional dining experience are encouraged to apply.