Sous Chef

Job DescriptionJob Description Sous Chef Location: New York, NY
We are seeking a skilled and motivated Sous Chef to support daily kitchen operations at a dynamic, high-volume restaurant in New York City. The ideal candidate is a hands-on culinary leader with strong technical skills, a passion for quality ingredients, and the ability to lead a team while maintaining consistency, efficiency, and high culinary standards. The Sous Chef will work closely with the Executive Chef to oversee kitchen execution, develop team members, control food costs, and ensure an exceptional dining experience.
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 quality, consistency, and teamwork.
• Oversee food preparation, cooking techniques, portioning, plating, and presentation.
• Manage kitchen stations during service to ensure timely and accurate execution of menu items.
• Maintain consistency in recipes, ingredient quality, and food presentation.
• Assist with menu development, seasonal specials, and new dish implementation.
• Monitor inventory, ordering, product rotation, and storage to minimize waste and maintain appropriate stock levels.
• Help control food costs through portion management, purchasing, and waste reduction.
• Maintain strict food safety, sanitation, and cleanliness standards in compliance with NYC regulations.
• Assist with scheduling, station assignments, training, and performance management.
• Collaborate with front-of-house leadership to ensure smooth service and effective communication.
• Maintain kitchen organization, equipment standards, and established operating procedures.
• Step into a leadership role when the Executive Chef is unavailable.

Qualifications:

• 3+ years of professional kitchen experience, including experience as a Sous Chef, Junior Sous Chef, or Kitchen Manager.
• Experience in high-volume, full-service restaurant operations preferred.
• Strong culinary fundamentals, knife skills, and knowledge of cooking techniques.
• Proven ability to lead, train, and develop a kitchen team.
• Understanding of food costing, inventory management, purchasing, and waste control.
• Knowledge of food safety, sanitation, and proper food handling procedures.
• Ability to remain organized and composed in a fast-paced kitchen environment.
• Strong communication, time management, and problem-solving skills.
• Flexible availability, including evenings, weekends, and holidays as required.

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