Sous Chef

Sous Chef

Green Fig – YOTEL New York | New York, NY Compensation: $25.00 per hour Position: Full-time, hourly Schedule: Must be available for both morning and evening shifts, including opening and closing responsibilities as scheduled. Must have NYC’s Food Handler’s license About Green Fig

Green Fig is a restaurant located within YOTEL New York, offering a dynamic dining environment that requires consistency, organization, strong culinary execution, and a collaborative approach to hospitality. We are seeking a motivated, experienced, and hands-on Sous Chef to join our culinary leadership team. Working directly with the Executive Chef, the Sous Chef will play an integral role in overseeing daily kitchen operations, leading and developing the back-of-house team, maintaining food quality, and ensuring that all kitchen procedures meet the highest standards. This is an active, working leadership position for someone who takes pride in their cooking, understands the demands of restaurant operations, and can confidently lead a team through both preparation and service. The ideal candidate is organized, accountable, detail-oriented, and comfortable taking ownership of a shift. They should be equally capable of managing a morning opening operation and leading a busy evening service. Key Responsibilities

Kitchen Operations & Service

Assist the Executive Chef in overseeing all daily kitchen operations, including preparation, service, receiving, storage, and closing procedures. Take responsibility for opening and closing the kitchen, ensuring all required procedures and checklists are completed accurately. Lead and supervise kitchen staff during assigned shifts, maintaining organization, communication, and productivity. Work all kitchen stations confidently and provide hands-on support wherever needed. Oversee service execution, ensuring proper timing, consistency, portioning, presentation, and overall food quality. Expedite service when necessary, maintaining clear communication between the kitchen and front-of-house teams. Monitor prep levels and station readiness to ensure the kitchen is properly prepared for each service. Identify and resolve operational issues quickly and effectively. Leadership & Team Development

Lead by example through professionalism, consistency, accountability, and a strong work ethic. Delegate responsibilities effectively and follow up to ensure tasks are completed to standard. Maintain a respectful, productive, and organized working environment. Communicate clearly with the Executive Chef and other members of management regarding staffing, performance, operational concerns, and daily service. Food Safety, Sanitation & Department of Health Compliance

Maintain strict compliance with all NYC Department of Health regulations and applicable food-safety requirements. Ensure proper food handling, temperature monitoring, labeling, dating, storage, cooling, reheating, and rotation procedures. Conduct routine checks of refrigerators, freezers, hot-holding equipment, and other kitchen equipment. Ensure all employees follow proper sanitation, personal hygiene, and cleaning procedures. Maintain organized, clean, and inspection-ready kitchen workspaces at all times. Identify potential food-safety violations and take immediate corrective action. Inventory, Preparation & Cost Control

Assist with inventory management, receiving, ordering, and product rotation. Monitor food usage, waste, and portion control to help maintain food-cost objectives. Ensure ingredients are properly stored, handled, and utilized. Ensure recipes, preparation methods, and established kitchen standards are followed consistently. Qualifications & Experience

Minimum 2–3 years of professional kitchen experience, preferably in a Sous Chef, Junior Sous Chef, or Lead Line Cook position. Must have NYC’s Food Handler’s license Strong working knowledge of professional kitchen operations, food preparation, and cooking techniques. Ability to confidently execute and supervise all major kitchen stations. Previous experience leading, training, and supervising kitchen staff. Thorough understanding of food safety, sanitation, and NYC Department of Health requirements. Strong organizational, communication, and time-management skills. Ability to remain calm, focused, and effective in a fast-paced restaurant environment. Demonstrated reliability, accountability, and attention to detail. Ability to prioritize competing responsibilities and work independently when necessary. A positive attitude, willingness to learn, and commitment to continuous improvement. Schedule & Availability

This position requires flexibility and availability for both morning and evening shifts. The successful candidate must be comfortable opening the kitchen, overseeing daytime preparation and service, and leading evening operations and closing procedures. Candidates who are only available for morning or evening shifts will not be considered.