SOUS CHEF

The Yale Club of New York City • New York, NY

9d • $80,000 - $85,000 • Onsite

About The Position

We are seeking a highly driven, disciplined, and creative Sous Chef to join the leadership team of a luxury, high-volume culinary and stewarding operation. This role is critical in establishing culinary excellence, operational structure, and team culture from day one. The Sous Chef will work closely with the Executive Chef to develop and execute menus, build and train a high-performing brigade, and ensure the highest standards of quality, consistency, and efficiency across all kitchen operations that includes A la Carte dining rooms, banquet areas and employee dining, ensuring proper storage of equipment, food and supplies. This is a hands-on leadership role requiring strong culinary technique, organizational skills, and the ability to perform under pressure in a fast-paced, luxury environment.

Requirements

• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficiency in Microsoft Office, Point of Sale, and restaurant management software
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills
• Ability to stand and walk for extended periods (up to 8 hours or more)
• Capable of frequently lifting and/or moving up to 30 pounds, and occasionally lifting/moving items up to 50 pounds
• Reaching, bending, and stooping frequently to fulfill duties
• Ability to work in a fast-paced, high-temperature environment, with frequent exposure to heat, steam, and kitchen equipment
• Must have strong hand-eye coordination and manual dexterity to handle dishes, trays, and sharp utensils efficiently
• Ability to communicate clearly and loudly in a noisy kitchen environment
• Must be able to respond quickly to requests and move swiftly through tight spaces
• Ability to handle repetitive tasks and work under pressure during peak hours
• Culinary degree or a combination of education and experience
• At least four years’ experience as a Sous Chef/Chef is required
• Previous experience managing a kitchen is required
• The Sanitation certificate for New York City is required

Nice To Haves

• Certifications from established culinary programs or organizations a plus
• Previous experience managing a union team is highly preferred
• Previous experience with purchasing, receiving and inventory controls a plus

Responsibilities

• Participate in menu development, tastings, and standardization
• Support vendor sourcing, product selection, and ordering systems
• Develop and implement SOPs, recipes, prep lists, and training manuals
• Lead onboarding, and training of kitchen staff when needed
• Oversee daily kitchen operations ensuring consistency, quality, and presentation at a luxury level
• Manage service execution across all meal periods (breakfast, lunch, dinner, banquets)
• Maintain strong expediting and communication during service
• Enforce recipe adherence, portion control, and plating standards
• Monitor and maintain cleanliness, organization, and food safety standards (DOH compliance)
• Supervise and mentor line cooks, prep cooks
• Foster a professional, respectful, and performance-driven culture
• Conduct ongoing training, coaching
• Maintain clear communication with FOH and other departments
• Ensure proper scheduling, labor management, and shift coverage
• Assist in managing food cost, labor cost, and waste control
• Oversee inventory, ordering, and receiving procedures
• Maintain proper documentation (prep logs, temp logs, production sheets)
• Uphold Luxury-level attention to detail in food execution and presentation
• Ensure all dishes meet menu specifications and allergen standards
• Maintain consistency across high-volume service and events
• Continuously identify opportunities for improvement and innovation
• Supervise pre-meal preparations and planning each day for a la carte and banquet all day services for all outlets
• Present specials and new menu items to front of house and culinary teams as needed
• Manage and supervise a la carte breakfast, lunch and dinner food lines, including all food preparation and presentation, control waste, cleanliness and closing breakdown SOP’s
• Manage meat requisitions daily against sales
• Manage employee cafeteria and assist in menu items purchasing and weekly menu preparation
• Ensuring proper food temperatures when cooking and storage properly afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, slicer, sous vide, pasta machine, steamers and warmers in food preparation etc…
• Assist with the development of banquets, a la carte menus, weekly specials and seasonal menu changes
• Create recipes, plate presentations and station responsibility utilizing purchasing software
• Monitor and participate in closing procedures for outlets and banquets including meat counts, dirty pots and pans removed, wipe down of kitchen lines, etc
• Assist all culinary and stewarding teams to close service
• After the team leaves, do a second walk-through of space to ensure all ovens are off and the line is in good condition
• Supervise banquet cooks and stewards during preparation and service for activities and banquet events
• Ensure closing procedures are followed daily
• Hold staff accountable
• Coordinate and schedule banquet and a la carte Culinary and Stewarding staff
• Attend kitchen supervisor meetings, BEO and Private Events planning, staff meeting and all training sessions
• Supervise and assist with banquet buffet preparation and room set-up
• Coordinate with the purchasing team and prepare daily market sheets for food purchases
• Review fresh products daily and place orders using PO’s
• Participate in identifying, interviewing and hiring staff
• Work holidays, nights and weekends, covering shifts in Chef’s absence
• Manage labor costs at or below budget providing explanations for any overages
• Oversee employee dining, create and monitor menus and quality
• Utilize by-products to make healthy meals

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree