Chinese Cuisine Sous Chef

DO & CO • New York, NY

5d • $75,000 - $90,000

About The Position

The Chinese Cuisine Sous Chef leads consistent, high-quality food production in an assigned kitchen area and contributes to menu development. The role oversees kitchen operations and culinary staff, food service, cooking techniques, portioning, presentation, quality, and food costs. It also supports the Executive Chef with catering proposals, menu development, cost control, reporting, and scheduling while upholding food-safety, sanitation, maintenance, and cleanliness standards.

Requirements

• At least 2 years of culinary experience in high-volume, full-service kitchens.
• Demonstrated expertise in Chinese cuisine, including Cantonese, Sichuan, or other regional specialties.
• Skill in Chinese culinary techniques, including wok cookery, stir-frying, steaming, braising, stock and broth preparation, dumpling production, rice and noodle preparation, and traditional seasoning profiles.
• Experience developing or supporting Chinese cuisine menus, including recipe development, tastings, and cost-conscious ingredient sourcing.
• Relevant culinary training is required.
• Comfortable standing and working on their feet for extended periods and in environments with varying temperatures.
• Flexible availability, including days, nights, weekends, and holidays.

Nice To Haves

• Bachelor’s degree in Culinary Arts.

Responsibilities

• Manage day-to-day kitchen operations and the culinary team in an assigned area.
• Oversee food service, cooking techniques, portioning, presentation, quality, and food costs.
• Inspect ingredients for freshness and participate in food tastings.
• Standardize production recipes to maintain consistent quality.
• Monitor inventory for shortages or discrepancies and notify the Executive Chef when issues arise.
• Contribute to improvements in catering costs, quality, presentation, and menu innovation.
• Meet production deadlines and quality standards.
• Verify that meals meet specifications and presentation standards.
• Support the Executive Chef with catering proposals, menu development, cost control, reports, and scheduling.
• Schedule kitchen personnel according to business needs.
• Enforce maintenance, food safety, and sanitation standards, including requirements for food storage, handling, preparation, equipment, and kitchen cleanliness.
• Train and motivate kitchen personnel while supervising assigned culinary activities.

Benefits

• Complimentary daily meals, including breakfast, lunch, and dinner.
• Medical, dental, and vision benefits for eligible full-time employees.
• 401(k) eligibility for full-time employees.
• Career-development opportunities nationally and internationally.
• Opportunity to represent and collaborate with a global leader in luxury gourmet entertainment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed