Sous Chef (One World Observatory)

Legends Global • New York, NY

13d • $70,000 - $75,000 • Onsite

About The Position

Under the direction of the Executive Chef, the Sous Chef is responsible for effectively supporting all culinary operations. This includes oversight of food production, kitchen operations, sanitation standards, and stewarding functions throughout the facility. The Sous Chef ensures consistency in quality, safety, and execution while providing leadership and support to the culinary team. This position reports directly to the Executive Chef.

Requirements

• Culinary degree or completion of a certified apprenticeship program
• Minimum of 2–3 years of management experience in high-end restaurants or the food service industry (sports and entertainment venue experience preferred)
• Demonstrated leadership and management skills with a strong commitment to exceptional customer and client service
• Excellent written and verbal communication skills
• Ability to multi-task and prioritize effectively in a fast-paced, deadline-driven environment
• Customer service–oriented with the ability to interact effectively at all levels of management
• Flexibility to work extended hours, including late nights, weekends, and holidays, as required by business needs
• Proven ability to work collaboratively and lead within a team environment
• Proficiency with Microsoft Office Suite (Word, Excel, Outlook, PowerPoint)
• High attention to detail, with strong organizational and prioritization skills

Nice To Haves

• Experience managing in a union environment strongly preferred

Responsibilities

• Maintain high standards of sanitation and cleanliness within the kitchen
• Support the Executive Chef in achieving and sustaining the highest possible Health Department rating
• Assist with training initiatives related to food safety, sanitation, and accident prevention
• Participate in recipe and technique development to ensure high-quality food preparation and presentation
• Ensure consistency in food quality, both in preparation and presentation, by verifying recipes and methods are followed
• Monitor and maintain kitchen equipment, reporting and documenting hazardous conditions or unsafe practices
• Collaborate with the Executive Chef on food production, menu development, and menu specifications—including pricing
• Check and taste food items prior to service or events to ensure quality standards are met
• Work closely with sous chefs to ensure timely execution of dishes within required temperature guidelines
• Oversee kitchen closing procedures, ensuring all duties are completed; serve as the final person to depart, reporting to the Shift Supervisor before leaving
• Conduct staff training sessions as assigned
• Perform other duties as assigned by the Executive Chef

Benefits

• Competitive salary range of $70,000 - $75,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401(k) plan.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree
• Number of Employees: 101-250 employees