Sous Chef

Certainly. I would also tighten the introduction so it sounds more like a luxury hospitality brand rather than a marketing brochure. Certainly. I would also tighten the introduction so it sounds more like a luxury hospitality brand rather than a marketing brochure. Sous Chef Beefbar New York | Tribeca Hospitality Group About Beefbar Born in Monaco, Beefbar has become one of the world's most celebrated luxury restaurant brands, offering an innovative dining experience centered around exceptional ingredients, refined cuisine, and world-class hospitality. As part of Tribeca Hospitality Group, Beefbar New York is committed to delivering unforgettable guest experiences while maintaining the highest standards of culinary excellence and service. Position Summary The Sous Chef is a key member of the culinary leadership team, supporting the Executive Chef and Chef de Cuisine in the daily operation of the kitchen. This role is responsible for maintaining exceptional food quality, leading and developing the culinary team, controlling labor and food costs, ensuring compliance with Department of Health standards, and executing service with consistency and excellence. Key Responsibilities Leadership & Team Development Arrive each day with a positive attitude, prepared for service, and ready to lead by example. Store personal belongings in designated areas before beginning each shift. Check in with managers and teammates at the beginning and end of each shift to offer support where needed. Hire, train, coach, mentor, counsel, and evaluate members of the culinary team. Foster a culture of professionalism, accountability, teamwork, and continuous improvement. Train new team members on recipes, quality standards, plating, sanitation, and kitchen expectations. Conduct daily pre-shift meetings to prepare the team for successful service. Assist in training Front of House team members on menu knowledge and food presentation. Kitchen Operations Oversee daily kitchen operations to ensure efficient, organized, and successful service. Manage cooks and porters while providing clear direction and ongoing coaching. Ensure all menu items are prepared accurately, consistently, and in a timely manner. Verify that all opening, closing, and station checklists are completed daily. Ensure all employees meet company grooming, hygiene, and uniform standards. Collaborate with the Chef de Cuisine on menu development, seasonal features, holiday menus, promotions, and special events. Food Cost & Inventory Monitor daily labor and food costs while working toward budget goals. Assist with recipe costing and regular recipe reviews to maintain profitability. Complete weekly product orders while minimizing waste and spoilage. Maintain and monitor the company's waste tracking program. Inspect all food deliveries to ensure products meet Beefbar's quality standards. Reject products that fail to meet company expectations. Maintain professional relationships with vendors and suppliers. Staffing & Administration Assist the Chef de Cuisine with recruiting, interviewing, and selecting Back of House employees. Maintain appropriate staffing levels based on business needs. Prepare weekly schedules for hourly kitchen employees within labor budget guidelines. Submit schedules to the Chef de Cuisine for timely approval. Review employee time punches daily for accuracy. Address attendance and timekeeping concerns through coaching and documentation. Notify management of maintenance or equipment repair needs. Food Safety & Compliance Maintain compliance with all New York City Department of Health regulations and company food safety standards. Conduct multiple line checks throughout each shift. Ensure all food is properly stored, labeled, rotated, and organized. Correct Department of Health violations immediately. Promote safe work practices through training and daily leadership. Report workplace accidents promptly and assist with investigations and corrective actions. Company Leadership Participate in company tastings, training sessions, community events, and initiatives that support Tribeca Hospitality Group's culture and values. Qualifications Required Experience Minimum 3 years of culinary leadership experience in an upscale, high-volume restaurant. High school diploma or GED required. Culinary degree or formal culinary training preferred. Strong knowledge of food costing, purchasing, inventory management, labor management, and scheduling. Thorough understanding of New York City Department of Health regulations. Exceptional leadership, organizational, and communication skills. Ability to lead effectively in a fast-paced, high-volume environment. Physical Requirements Lift and carry up to 50 pounds. Stand, walk, bend, kneel, crouch, and climb for extended periods. Work safely and effectively in a fast-paced kitchen environment. Maintain professionalism and composure during high-volume service. Equal Employment Opportunity Tribeca Hospitality Group is proud to be an Equal Opportunity Employer. We are committed to creating an inclusive workplace where all employees are treated with dignity and respect. Employment decisions are made without regard to race, color, religion, creed, sex, gender identity or expression, sexual orientation, pregnancy, reproductive health decisions, marital status, national origin, ancestry, citizenship, age, disability, genetic information, military or veteran status, status as a victim of domestic violence, sexual violence, stalking, or any other characteristic protected by applicable federal, state, or local law. More detail about Beefbar NYC part of Tribeca Hospitality Group, please visit #J-18808-Ljbffr