Executive Sous Chef

MARi; New York (NY); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player in fine dining is seeking an Executive Sous Chef to lead kitchen operations at a Michelin-starred restaurant. This role offers a unique opportunity to work with traditional Korean flavors while collaborating with a talented culinary team. You'll manage back of house operations, train staff, and ensure adherence to health and safety standards. If you have a passion for Korean cuisine and a strong background in high-volume kitchens, this is your chance to elevate your culinary career in a vibrant and innovative environment.

Benefits

Health Insurance

Paid Time Off

401K

Commuter Benefits

Employee discounts at company restaurants

Qualifications

• 2+ years of experience in high-volume and fine dining kitchens.
• Strong passion for Korean cuisine and food safety awareness.

Responsibilities

• Manage back of house operations and team training.
• Oversee kitchen operations ensuring food safety and efficiency.

Skills

Korean cuisine knowledge

Communication skills

Team management

Food safety standards

Time management

Education

High School Diploma

Culinary Arts Degree

Job description

Join to apply for the Executive Sous Chef role at MARi.

About Mari

Mari is a Michelin-starred (2022, 2023, 2024) Korean Hand Roll fine-dining restaurant in Hell's Kitchen, created by Chef Sungchul Shim and the team behind Michelin-awarded Kochi and Mari, as well as casual concepts Gui, DonDon Korean BBQ, and Mari. It features a tasting menu that combines traditional Korean flavors with globally inspired techniques, presented as open-faced hand-rolls to elevate simple cuisine into a culinary journey.

Responsibilities

1. Manage the back of house team operations cooperatively.
2. Greet, interact, and communicate with customers, explaining the menu.
3. Train the team to uphold company policies and standards.
4. Oversee stocking, ordering, and purchasing of ingredients, ensuring freshness and minimizing waste.
5. Oversee kitchen operations, ensuring food safety, efficiency, and adherence to specifications.
6. Ensure compliance with health, safety, and hygiene standards.
7. Collaborate with the Chef de Cuisine to create and modify the menu based on trends, costs, patron requests, and seasons.
8. Maintain and inspect kitchen equipment, recommending repairs or replacements as needed.
9. Ensure compliance with NYC health and safety regulations.

Qualifications

1. Open availability, including major holidays.
2. At least 2 years of high-volume kitchen experience.
3. At least 2 years of fine dining kitchen experience.
4. Genuine passion and knowledge of Korean cuisine.
5. Strong sense of urgency and excellent communication skills.
6. Ability to accept constructive criticism, learn quickly, and improve continuously.
7. Meticulous cleanliness and awareness of food safety standards.

Compensation & Benefits

• Health Insurance
• Paid Time Off
• 401K
• Commuter Benefits
• Employee discounts at company restaurants

Mari is an equal opportunity employer. All applicants will be considered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Additional Details

• Seniority Level: Director
• Employment Type: Full-time
• Job Function: Production
• Industry: Restaurants