Sous Chef

About Nine Orchard Housed in a meticulously restored 1912 Beaux‑Arts landmark building (formerly the Jarmulowsky Bank), Nine Orchard has reimagined old‑world New York elegance for a contemporary downtown crowd. Located at the vibrant crossroads of the Lower East Side, our culinary program celebrates craftsmanship, historic sophistication, and a celebratory neighborhood atmosphere. From the generous, brasserie‑inspired traditions of Corner Bar (celebrated by the New York Times as “cooking of a very high order”) to the opulent, grand atmosphere of the Swan Room cocktail lounge, curated events, and bespoke in‑room dining, food and beverage is at the absolute heart of the Nine Orchard guest experience. Position Summary We are seeking an experienced, passionate, and highly organized Sous Chef to join our premier culinary team. As a Sous Chef at Nine Orchard, you will work hand‑in‑hand with our Executive culinary leadership to manage daily kitchen operations across multiple concepts. You will lead, mentor, and inspire a talented line cook team, ensuring that every plate—from a perfect morning French omelet to an elegant evening fruits de mer platter—meets our uncompromising standards of excellence, precision and craftsmanship. Key Responsibilities Culinary Excellence & Execution: Oversee daily food preparation, production, and service across the hotel’s outlets (Corner Bar, Swan Room, Room Service, and Private Events), ensuring flawless execution, presentation, and consistency. Kitchen Leadership & Mentorship: Actively manage, train, and mentor line cooks, prep cooks, and stewards. Foster a collaborative, positive, and high‑energy kitchen culture rooted in mutual respect and continuous learning. Operational Management: Manage inventory, daily ordering, and food cost controls while minimizing waste. Ensure kitchen labor is effectively scheduled and managed according to fluctuating business volumes. Quality & Consistency Control: Maintain strict standards for food safety, sanitation, and organization. Conduct daily line checks, taste components throughout the day, and enforce compliance with NYC Department of Health (DOH) codes. Menu Collaboration: Work closely with the Executive Chef on seasonal menu transitions, daily specials, and refining techniques, maximizing the use of premium local and artisanal ingredients. Cross‑Departmental Synergy: Coordinate seamlessly with front‑of‑house (FOH) managers, hotel operations, and the events team to ensure timing and hospitality standards are perfectly synchronized. Qualifications & Skills Experience: A minimum of 2–3 years of experience as a Sous Chef or Junior Sous Chef in a high‑volume, critically acclaimed NYC restaurant or a luxury boutique hotel environment. Culinary Technique: Strong foundational knowledge of classic European techniques (particularly French/brasserie traditions) combined with a deep appreciation for contemporary, ingredient‑focused cooking. Leadership Capabilities: Exceptional communication and leadership skills; ability to remain calm, focused, and decisive under pressure in a fast‑paced environment. Business Acumen: Foundational understanding of food costing, inventory management systems, and labor controls. Certifications: Food Protection Certificate issued by the NYC Department of Health and Mental Hygiene is required. Availability: Flexible schedule required, including the ability to work mornings, evenings, weekends, and holidays according to operational needs. What We Offer Competitive salary commensurate with experience. Comprehensive medical, dental, and vision insurance. Paid Time Off (PTO) and holiday pay. Dining discounts across our property venues. Immense opportunities for professional growth and upward mobility within a highly respected hospitality network. #J-18808-Ljbffr MML Hospitality