Sous Chef

Impact Kitchen•New York, NY

28d•$68,000 - $72,000

About The Position

As a Sous Chef at Impact Kitchen, you play a hands-on leadership role in the kitchen, setting the standard for culinary excellence. You are passionate about food quality, consistency, and operational execution — ensuring every dish reflects our values and commitment to guest satisfaction. You work closely with the Culinary Experience Manager to support and lead all aspects of back-of-house operations — from food preparation and cleanliness to compliance and team development. This role is ideal for someone who thrives in a fast-paced environment and leads from the front, setting the tone for the team through direct involvement in day-to-day kitchen activities. This position offers a clear growth path to Culinary Experience Manager and ultimately Restaurant General Manager .

Requirements

Culinary Degree from a recognized institute or equivalent experience
Minimum 3 years of progressive kitchen management experience
Proven success managing food and labour costs in a high-volume kitchen
Comprehensive knowledge of food production, cost controls, sanitation, and kitchen safety
Strong leadership, communication, and organizational skills
Experience in training and developing culinary staff
Ability to ensure and train on consistency, quality, and plate presentation
Flexible availability including weekends and holidays; willingness to work extended hours when needed
Ability to lift over 20 lbs and remain active during long shifts

Nice To Haves

Commissary or multi-location experience considered an asset

Responsibilities

Lead the daily execution of food preparation and kitchen operations
Lead by example in all areas of kitchen execution — including prepping, cooking, and expo — to set the standard for quality, urgency, and professionalism
Ensure all food served meets Impact’s quality, presentation, and consistency standards
Maintain a clean, safe, and organized kitchen that meets all health and safety regulations
Manage and oversee prep lists, production schedules, and service flow
Assist with scheduling and labour management to align with sales forecasts and budgets
Coach, train, and develop kitchen staff; promote a culture of accountability and learning
Uphold and reinforce SOPs for food production, inventory, and sanitation
Support recruitment and onboarding of kitchen talent; participate in evaluations and progressive discipline where necessary
Track and report on kitchen KPIs such as food cost, labour cost, and waste
Collaborate with senior leaders and culinary stakeholders on new menu items, recipe development, and production rollouts