Epicerie / One Vanderbilt (OVA) SOUS CHEF - La Terrace

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Medical/dental benefits

Matching 401k plan

Paid vacation

Job summary

The Epicerie / One Vanderbilt (OVA) Sous Chef Tournant is a full-time culinary leadership role within The Dinex Group, supporting all Epicerie Boulud kitchens and events across locations. The position emphasizes coverage, structure, and profitability while upholding Daniel Boulud standards.

Ideal candidates have at least three years in high-volume catering and strong English communication; French and Spanish abilities are a plus.

Qualifications

• Three years of experience in high-volume production, preferably with some supervisory responsibilities.
• Ability to lead a team, train staff, and maintain strong communication with management.
• Proficiency in English; familiarity with French/Spanish is a plus.

Responsibilities

• Lead kitchen and event operations, ensuring quality, cost control and staff training.
• Oversee guest service, staff appearance, and timely response to feedback or complaints.
• Maintain budgeted food costs and variability by negotiating with suppliers.
• Train and motivate team, organize meetings, and ensure compliance with safety standards.
• Coordinate equipment maintenance and ensure consistent standards across locations.
• Perform other duties as directed by Executive Chef and Director of Operations.

Skills

High-volume production

Supervisory experience

Culinary leadership

Multilingual communication

Education

Culinary training degree

Job description

TheEpicerie / One Vanderbilt (OVA) Sous Chef Tournant is a flexible culinary leadership position supporting all Épicerie Boulud kitchens and operations at other restaurants across the Dinex Group. This role provides coverage, operational support, and consistency across locations based on business needs. .The position requires a minimum ofthreeyears of high-end catering experience. Previous supervisory role and a culinary training degree is preferred, but not required. Strong English, French and Spanish communications skills are a plus.

The ideal candidate must possess superb communication skills along the ability to lead and provide structure in a team environment with a strong work ethic. TheEpicerie / OVA Sous Chef ensures that all personnel and systems function efficiently so guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained in preparation and throughout events.

TheEpicerie / OVA Sous Chef supervises all the back-of-house staff and works in partnership with the General Managers, Epicerie Executive Chef, Corporate Chefs as well as the Director of Operations. This position is full-time and salary-based.

Store + Event + Catering Operations

• Maintain the level of standards established by Daniel Boulud
• Manage all aspects of the kitchen and event operations
• Responsible for all aspects of food production including but not limited to quality assurance, cost control, employee training, employee relations and all related tasks
• Have strong English communication skills
• Must be able to nurture and maintain a team environment
• Attendsmeetings where food issues are discussed
• Ensure that needed supplies are on hand
• Have efficient computer skills and correctly utilize POS systems

Guest Service

• Lead the culinary team at events and during daily retailproduction
• Ability to interact with diverse and high-volume customer base in a friendly and efficient manner
• Monitor back of house staff appearance and take action as needed
• Respond to any food complaints and take immediate action in support of guest recovery

Profitability and Cost Control

• Maintain budgeted food costs. Control waste
• Negotiate with suppliers for best prices
• Oversee food production for all stations
• Assist chefs with tracking food costs as requested

Employees

• Conduct training as needed to ensure customer satisfaction and/or maintain profitability
• Attendperiodic meetings to increase communication
• Assist with processing hiring information, introducing employee manual, andproperly orienting new employees
• Recognize the importance of employee morale and help to maintain it
• Assist in resolving conflicts regarding back of the house staff
• Handle discipline as needed

Maintenance

• Monitor periodic maintenance schedule for all equipment
• Conduct monthly sanitation inspection with HeadChef to maintain Company & Health Department Standards
• Work with cooks to maintain kitchen equipment
• Monitor appearance of kitchen and storerooms and take corrective action as required

Other Duties

• Special projects as directed by Daniel Boulud, Executive Chef and Director of Operations

Competencies & Qualifications:

• Threeyears of experience in high volume production environment, preferably in a supervisory role
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to work with minimal supervision, accomplish tasks without direct instruction, and problem solve for the best solutions
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to calculate figures and amounts such as discounts, proportions, percentages
• Actively practice food safety procedures
• Able to train and motivate team
• Organizational skills
• Effective time management
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Establish client relationships and ensuring maximum satisfaction

The Dinex Group is an equal opportunity employer.We offer competitive wages, medical/dental benefits, matching 401k plan, paid vacation and room for growth. For more information about The Dinex Group and Chef Daniel Boulud, please visithttps://www.danielboulud.com

Epicerie / One Vanderbilt (OVA) Sous Chef Tournant is a flexible culinary leadership position supporting all Épicerie Boulud kitchens and operations at other restaurants across the Dinex Group. This role provides coverage, operational support, and consistency across locations based on business needs. .The position requires a minimum ofthreeyears of high-end catering experience. Previous supervisory role and a culinary training degree is preferred, but not required. Strong English, French and Spanish communications skills are a plus.

The ideal candidate must possess superb communication skills along the ability to lead and provide structure in a team environment with a strong work ethic. TheEpicerie / OVA Sous Chef ensures that all personnel and systems function efficiently so guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained in preparation and throughout events.

TheEpicerie / OVA Sous Chef supervises all the back-of-house staff and works in partnership with the General Managers, Epicerie Executive Chef, Corporate Chefs as well as the Director of Operations. This position is full-time and salary-based.

Essential Duties:

Store + Event + Catering Operations

• Maintain the level of standards established by Daniel Boulud
• Manage all aspects of the kitchen and event operations
• Responsible for all aspects of food production including but not limited to quality assurance, cost control, employee training, employee relations and all related tasks
• Have strong English communication skills
• Must be able to nurture and maintain a team environment
• Attendsmeetings where food issues are discussed
• Ensure that needed supplies are on hand
• Have efficient computer skills and correctly utilize POS systems

Guest Service

• Lead the culinary team at events and during daily retailproduction
• Ability to interact with diverse and high-volume customer base in a friendly and efficient manner
• Monitor back of house staff appearance and take action as needed
• Respond to any food complaints and take immediate action in support of guest recovery

Profitability and Cost Control

• Maintain budgeted food costs. Control waste
• Negotiate with suppliers for best prices
• Oversee food production for all stations
• Assist chefs with tracking food costs as requested

Employees

• Conduct training as needed to ensure customer satisfaction and/or maintain profitability
• Attendperiodic meetings to increase communication
• Assist with processing hiring information, introducing employee manual, andproperly orienting new employees
• Recognize the importance of employee morale and help to maintain it
• Assist in resolving conflicts regarding back of the house staff
• Handle discipline as needed

Maintenance

• Monitor periodic maintenance schedule for all equipment
• Conduct monthly sanitation inspection with HeadChef to maintain Company & Health Department Standards
• Work with cooks to maintain kitchen equipment
• Monitor appearance of kitchen and storerooms and take corrective action as required

Other Duties

• Special projects as directed by Daniel Boulud, Executive Chef and Director of Operations

Competencies & Qualifications:

• Threeyears of experience in high volume production environment, preferably in a supervisory role
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
• Ability to work with minimal supervision, accomplish tasks without direct instruction, and problem solve for the best solutions
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures