Sous Chef

About Us

The Group Hospitality is a growing multi-concept restaurant group with acclaimed locations in New York, Washington D.C., Chicago, and Miami, including La Grande Boucherie, Boucherie, Olio e Più, and Omakase Room. We are passionate about delivering exceptional cuisine, warm hospitality, and memorable dining experiences.

We are seeking a talented and driven Sous Chef to join our culinary leadership team. Reporting to the Chef de Cuisine, the Sous Chef plays a hands-on role in leading kitchen operations: supervising and developing the culinary team, supporting menu development, managing costs and inventory, and upholding the highest standards of food quality, safety, and consistency.

This is an exciting opportunity for an experienced culinary professional ready to take ownership of a high-volume, upscale kitchen and grow within an expanding hospitality group.

• Lead, manage, and motivate cooks and porters, providing clear direction and effective daily supervision
• Partner with the Chef de Cuisine and Executive Chef on recipe and menu development, including food costing for all new items
• Manage daily labor and food costs, staying aligned with budgetary goals and investigating variances
• Complete weekly product orders, minimizing waste and spoilage while maintaining proper inventory levels
• Inspect food deliveries to ensure the highest quality product and maintain strong vendor relationships
• Train new hires on kitchen expectations, recipes, quality, and plating standards
• Conduct pre-shift meetings and ensure the team is fully prepared for each service
• Perform line checks throughout each shift to ensure Department of Health (DOH) compliance, addressing any issues immediately
• Support hiring for culinary positions, including interviewing and staffing decisions alongside the Chef de Cuisine
• Collaborate with the Executive Chef on holiday menus, special events, and promotions
• Participate in Front of House training on menu and food knowledge
• Promote a culture of safety, cleanliness, and professionalism throughout the kitchen

• 3+ years of culinary experience, preferably as a Sous Chef or higher, in a comparable upscale, high-volume concept
• NYC Department of Health & Mental Hygiene Food Protection Certificate
• Strong leadership presence that inspires the team to meet and exceed standards
• Solid math skills, including food costing and percentage-based calculations
• Excellent communication skills; fluent in written and spoken English
• Proficiency with standard software (Gmail, Microsoft Office) and ability to learn new systems
• Polished personal presentation in line with company grooming standards
• Ability to lift 30+ pounds and to walk, stand, and bend for extended periods
• Ability to work nights, weekends, and holidays on a variable schedule based on business needs
• Composure and professionalism under pressure in a fast-paced environment
• High school diploma or GED

• Competitive salary commensurate with experience (insert salary range for pay transparency compliance)
• Career growth opportunities within a rapidly expanding, multi-city restaurant group
• A collaborative, quality-driven culinary culture led by industry professionals

The Group Hospitality is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.