Sous Chef

USHG•New York, NY

18d•Onsite

About The Position

Manhatta, a restaurant and full-service event space from Danny Meyer’s Union Square Hospitality Group, serves seasonal cooking and offers views of New York City from sixty stories above Lower Manhattan. The Sous Chef works closely with the Executive Chef to uphold quality and standards in daily kitchen operations, ensure prep-kitchen pars are met, and oversee menu execution during service. The role also contributes to the management and development of Line Cooks, Prep Cooks, and other hourly team members, including accountability, feedback, and career development through performance objectives. The Sous Chef helps deliver Enlightened Hospitality to guests and team members, maintains excellence throughout service, directs the kitchen team and expedites service, and educates dining room staff about the food menu and culinary procedures. The role oversees production and purchasing, ensures recipes and food execution meet restaurant specifications, and helps maintain a clean, safe kitchen and physical plant in compliance with “A” level health code standards. The Sous Chef also ensures team members are trained to execute their stations, partnering with the Sous Chef team to prepare new hires for their roles. The stated annual compensation is $70,000, with eligibility for a $12,000 bonus potential, for total compensation potential of $82,000. The schedule is Monday-Friday mornings, with flexibility to work other shifts as needed.

Requirements

At least 2 years of experience in culinary leadership and fine dining.
Demonstrated experience collaborating and communicating across teams.
Excellent food and beverage knowledge.
English fluency.
Availability Monday-Friday mornings, with flexibility to work other shifts as needed.

Nice To Haves

Certification in a hospitality-related field or equivalent experience.
Additional language skills.

Responsibilities

Deliver a culture of Enlightened Hospitality to guests and team members.
Maintain high performance, excellence, and hospitality during each service period.
Direct the team and expedite service to ensure consistent food execution and timely service flow.
Educate dining room service staff on the food menu and culinary procedures through tastings and staff presentations.
Maintain positive working relationships with dining room leaders and line staff.
Oversee production and purchasing.
Ensure recipes, products, food preparations, and food execution meet restaurant specifications and culinary standards.
Help ensure the kitchen and physical plant are clean, safe, and compliant with “A” level health code standards.
Ensure team members are appropriately trained to execute their stations, coordinating with the Sous Chef team to train new hires before they begin their roles.
Work with the Executive Chef to maintain kitchen quality and standards, meet prep-kitchen pars, and oversee menu execution.
Manage and develop Line Cooks, Prep Cooks, and other hourly team members, including providing consistent feedback and supporting career development through performance objectives.

Benefits

Competitive pay of $70,000 annually, with eligibility for a $12,000 bonus potential.
Medical, dental, and vision insurance.
Flexible spending options for healthcare and dependent care.
Generous paid time off.
Paid parental leave.
Matched 401(k) plan.
Life insurance.
Employee assistance programs.
Access to primary care, mental health, and other wellness services.
Access to the USHG HUGS Employee Relief Fund.
Annual dining credit at the company’s restaurants.
51% dining discount across the USHG family of restaurants.
Pre-tax commuter benefits for transit and parking.
Opportunities for learning, mentorship, and collaboration.