Sous Chef

USHG•New York, NY

5d•$70,000 - $82,000

About The Position

One of America’s most beloved restaurants, Gramercy Tavern has welcomed guests to enjoy its contemporary American cuisine, warm hospitality, and unparalleled service since 1994. Chef Michael Anthony’s fiercely seasonal menu consists of elegant dishes with a rustic influence that showcases the restaurant’s relationships with local farms and purveyors. The restaurant can be enjoyed through two distinct dining experiences: the Tavern and the Dining Room. The Tavern serves an à la carte menu in a casual, walk-in setting. The Dining Room offers fixed-price and tasting menus. The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development of Line Cooks, Prep Cooks and all hourly team members. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives.

Requirements

2+ years of experience in culinary leadership and fine dining
Demonstrated experience in collaborating and communicating across teams
Excellent food & beverage knowledge
English fluency and additional languages preferred, but not required

Nice To Haves

Certification in Hospitality-related field, or equivalent (preferred)

Responsibilities

Consistently deliver a culture of Enlightened Hospitality to guests and team members
Ensure high performance and maintain excellence & hospitality throughout each day’s specific service periods
Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service
Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation
Maintain positive working relationship with dining room leaders and line staff at all times
Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen & physical plant is kept clean, safe and up to all “A” level health code standards
Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role

Benefits

Competitive pay and bonus potential: Annual compensation of $70,000 plus eligibility for a $12,000 bonus potential (total compensation potential of $82,000)
Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care
Time to recharge: Generous paid time off and paid parental leave to support life outside of work
Investing in your future: A matched 401(k) plan to help you grow long-term savings
Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services.
Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship
Dining Credit: An annual dining credit to enjoy exceptional meals and experiences at any of our restaurants
Dining Discount: A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones
Convenience & flexibility: Pre-tax commuter benefits for transit and parking
Growth and community: Opportunities for learning, mentorship, and collaboration with some of the most passionate people in hospitality.