Job Description

Do you see yourself as a Sous Chef?

We are seeking passionate culinary professionals who bring the same level of care to their craft as they do to their personal pursuits. Whether you’re inspired by creating innovative dishes, mentoring team members, or elevating the overall guest dining experience, we are interested in YOU.

We are a well-established luxury hospitality operation in Manhattan, known for delivering refined service and exceptional culinary experiences. As a Sous Chef, you will play a key leadership role within the Culinary team — supporting the Executive Chef, overseeing day-to-day kitchen operations, and ensuring each dish reflects the highest standards of quality, creativity, and consistency.

Duties and Responsibilities

Culinary Operations & Guest Experience

• Supervise kitchen staff in preparation, cooking, garnishing, and presentation of food items.
• Assist with menu planning, development, and cost control to ensure high-quality offerings that reflect brand standards.
• Review daily menus and complete requisitions for food and supplies; maintain strict inventory and storage procedures.
• Support banquets, parties, and special events in partnership with Catering, Banquets, and Guest Services teams.

Leadership, Training & Team Development

• Lead and schedule kitchen colleagues, clearly communicate goals, and monitor performance.
• Assist with employee selection, training, and development; provide coaching to build strong and engaged teams.
• Enforce policies, procedures, and performance standards; recommend and initiate disciplinary or HR actions when necessary.
• Promote teamwork and quality service through daily communication and coordination with other hotel departments.

Safety, Sanitation & Compliance

• Inspect kitchen stations daily to ensure cleanliness, safety, and compliance with NYC health regulations.
• Maintain and enforce sanitation, food handling, and storage procedures in line with HACCP standards.
• Notify Engineering/Maintenance teams of required repairs to ensure seamless kitchen operations.

Administrative & Financial Management

• Monitor and control kitchen costs, food waste, and labor allocation.
• Maintain security and proper storage of food, supplies, and equipment.
• Assist with vendor coordination, ordering, and invoice review to ensure timely and cost-efficient purchasing.

Other Responsibilities

• May assist with food preparation and cooking as needed.
• May serve as Manager on Duty or perform additional duties as assigned.

Qualification & Requirements 

• Culinary degree or equivalent professional training preferred.
• Minimum 3–5 years of progressive culinary experience in luxury hotels or fine dining restaurants.
• Proven supervisory experience in high-volume, upscale environments.
• Knowledge of international cuisines, modern cooking techniques, and menu engineering.
• Basic reading, writing, and math skills with general knowledge of food and beverage operations.
• Valid food handler certification and/or alcohol awareness permit as required by local/state agencies.
• Excellent communication skills
• Strong, adaptive managerial and interpersonal skills
• Proficiency in Microsoft Office 365 
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Must be able to lift up to 50 pounds, move about the kitchen, bend, stoop, and kneel.

What You’ll Gain 

• The salary Range for this role is $75,000- $85,000 annually. 
• Complimentary employee meals
• Complimentary dry cleaning (business attire)
• A leadership role in one of New York City’s most iconic luxury hotels.
• Opportunities to showcase creativity while shaping memorable dining experiences.
• Competitive salary and comprehensive benefits, including hotel discounts worldwide and access to a wide range of colleague programs.

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