Sous Chef

Puttery•New York, NY

27d•$80,000 - $90,000

About The Position

The Sous Chef is responsible for all areas of kitchen operations and ensures high standards of cleanliness and hygienic practices throughout the kitchen. The role is suited to a culinary leader with experience in a high-volume restaurant operation. The Sous Chef manages food production and kitchen staff, helps control costs and meet budgets, supports menu development, and assumes the Executive Chef’s responsibilities when they are absent. The position’s schedule varies according to business needs and includes required evening, weekend, and holiday work. The role involves prolonged standing and a range of physical activities, including walking, climbing, reaching, bending, kneeling, crouching, crawling, and pushing or pulling. Employees may need to lift and carry objects weighing up to 50 pounds. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

Requirements

Proven culinary skills and ability to lead, develop, and motivate staff.
Ability to communicate effectively, perform multiple tasks simultaneously, and prioritize needs in a fast-paced environment.
Knowledge of applicable safety and sanitation procedures.
Ability to work a flexible schedule that includes nights, weekends, and holidays.
Knowledge of food cost, inventory management, and purchasing.
Valid driver’s license required.
High school diploma required.
At least 5 years of experience in culinary arts, or an equivalent combination of education and experience.

Nice To Haves

Bilingual English/Spanish speaker preferred.
Experience in personnel management and problem-solving skills preferred.
Specialty or technical training, or a BA degree in Culinary Arts, preferred.

Responsibilities

Manage the daily production, preparation, and presentation of all food.
Manage associates, including scheduling, training, developing, coaching, counseling, and conducting reviews.
Attract, interview, retain, and motivate associates while providing a safe work environment.
Monitor, analyze, and control labor and food costs.
Prepare reports, charts, and schedules to ensure budgets are met or exceeded.
Assist the Executive Chef with the creation, costing, and implementation of outlet, banquet, seasonal, and special menus.
Assume the responsibilities of the Executive Chef when absent.
Schedule staff according to budget and business forecasts.
Direct proper sanitation of kitchen facilities and equipment.
Comply with EcoSure and health code sanitation standards.
Ensure kitchen equipment is in good working order.
Direct proper maintenance of walk-in coolers, including food rotation and cleanliness.