Creative Sous Chef: Lead Kitchen & Menu Innovation

SA Hospitality Group; New York, Northern (NY, KY); Hybrid; USD 55,000 - 85,000; Full time

Job summary

SA Hospitality Group is seeking a Sous Chef to assist the executive chef in daily kitchen operations, including menu development, inventory management, and cost control. The role requires guiding staff, maintaining quality, and ensuring consistent service.

You will lead kitchen activities during chef absences, train staff, monitor safety procedures, and coordinate with front-of-house to deliver an exceptional dining experience in our New York locations.

Qualifications

• Experience in high-volume kitchen operations and supporting the executive chef.
• Ability to follow recipes, maintain food quality and presentation.
• Strong understanding of safety procedures and compliance with health regulations.
• Adept at training staff and developing kitchen procedures.

Responsibilities

• Assist with daily kitchen operations and menu development.
• Support inventory, purchasing of supplies and cost control.
• Oversee kitchen logistics during chef absences and guide staff training.
• Maintain food quality and presentation to ensure guest satisfaction.
• Communicate changes to front-of-house and ensure timely service.

Skills

Team player

English proficiency

Time management

Communication skills

Food handling basics

Job description

SA Hospitality Group is seeking a Sous Chef to assist the executive chef in daily kitchen operations, including menu development, inventory management, and cost control. The role requires guiding staff, maintaining quality, and ensuring consistent service.

You will lead kitchen activities during chef absences, train staff, monitor safety procedures, and coordinate with front-of-house to deliver an exceptional dining experience in our New York locations.