LD - Sous Chef

BB TRIBECA LLC•New York, NY

3d•$75,000 - $80,000•Onsite

About The Position

Ludico is a new restaurant concept from Tribeca Hospitality Group, offering Chef-driven European cuisine inspired by the vibrant flavors of Spain, Italy, and France. The restaurant provides an elevated yet approachable dining experience. The Sous Chef works closely with the Executive Chef and Chef de Cuisine to oversee daily kitchen operations, including production, quality control, team development, scheduling, inventory management, labor management, and maintaining the highest standards of consistency and execution. The ideal candidate is a hands-on leader who combines strong culinary technique with proven management abilities, responsible for developing team members, maintaining operational excellence, driving consistency, and ensuring the kitchen operates efficiently while upholding the restaurant's standards of quality, hospitality, and craftsmanship. The Sous Chef is a senior kitchen leader with authority over Line Cooks, Prep Cooks, and other back-of-house personnel during assigned shifts, and leads the kitchen in the absence of the Chef de Cuisine. This role participates in hiring, onboarding, and performance management, and manages daily production, prep, and labor within pars and budgets set by the Executive Chef and Chef de Cuisine. Decisions involving menu changes, department budget, or vendor relationships are made in partnership with the Executive Chef and Chef de Cuisine.

Requirements

Minimum 2–3 years of experience in a sous chef or senior kitchen leadership role within a fine dining, luxury hospitality, or high-volume culinary environment.
Strong technical expertise across hot and cold stations, sauce work, protein cookery, and plated presentations.
Experience creating employee schedules, managing labor costs, and ensuring appropriate staffing levels.
Strong understanding of kitchen operations, inventory management, ordering, and food cost controls.
Proven ability to train, mentor, and hold team members accountable while fostering a positive and collaborative work environment.
Experience participating in hiring, onboarding, performance management, and employee development.
Proficiency with Microsoft Office Suite, including Outlook, Word, and Excel; experience with scheduling, inventory, and restaurant management systems preferred.
Strong administrative and organizational skills with the ability to manage production schedules, multiple priorities, and deadlines.
Knowledge of HACCP procedures, food safety regulations, and sanitation standards.
Strong communication skills and the ability to work effectively with culinary leadership, vendors, and front-of-house teams.
Ability to remain calm under pressure while maintaining a high level of quality, professionalism, and attention to detail.
Ability to stand and walk for extended periods throughout the shift.
Ability to lift, carry, push, and pull up to 50 pounds safely.
Ability to bend, kneel, reach, and perform repetitive motions.
Ability to work in hot, cold, and fast-paced kitchen environments.
Ability to move throughout the facility, including navigating stairs between kitchen, storage, and operational areas as needed.

Nice To Haves

Experience with Mediterranean or European cuisine is highly desirable.

Responsibilities

Assist in leading and managing all daily kitchen operations across all stations.
Oversee the production and execution of appetizers, entrées, sauces, and shared plates in line with the restaurant's culinary concept.
Ensure all dishes are prepared and presented according to established recipes and standards.
Maintain consistency, quality, and attention to detail across all products.
Assist with menu development, seasonal offerings, recipe testing, and new product implementation.
Create and manage prep and production schedules to ensure timely execution and operational efficiency.
Ensure all kitchen stations are properly stocked, organized, and prepared for service.
Assist in maintaining production pars and forecasting business needs.
Support special events, private dining functions, and restaurant-wide culinary initiatives.
Train, mentor, coach, and develop kitchen team members while fostering a culture of accountability, professionalism, and continuous improvement.
Participate in hiring, onboarding, and performance management initiatives within the kitchen.
Assist with employee scheduling and labor management to support business needs while maintaining productivity goals.
Conduct daily line-up and pre-shift meetings and communicate production priorities effectively.
Hold team members accountable for quality, cleanliness, organization, and adherence to standards.
Lead by example and contribute to a positive, professional, and respectful workplace culture.
Support the development of future culinary leaders through ongoing training and mentorship.
Monitor inventory levels, assist with ordering, and maintain appropriate stock levels while minimizing waste.
Support food cost management through proper portioning, storage, recipe adherence, and inventory controls.
Assist in managing labor costs and scheduling efficiency.
Maintain accurate production records and inventory documentation.
Collaborate with vendors and suppliers to ensure product quality and consistency.
Support recipe costing, purchasing initiatives, and department budgeting goals.
Uphold all company policies, sanitation standards, and HACCP procedures.
Ensure all products are properly labeled, stored, rotated, and maintained according to food safety standards.
Maintain a clean, organized, and efficient kitchen and storage areas.
Ensure compliance with Department of Health regulations and food safety standards.
Promote allergen awareness and proper food handling procedures throughout the kitchen.
Maintain safe working conditions and report maintenance or equipment concerns promptly.