Fine Dining Sous Chef & Kitchen Leader

1881 Kitchen Table; Village of Port Chester (NY); On-site; USD 75,000 - 95,000; Full time

Job summary

1881 Kitchen Table in Port Chester, NY, seeks a refined Sous Chef / Kitchen Manager to drive daily kitchen operations with precision and hospitality. This hands-on leader must oversee service, mentor staff, and uphold the highest standards of quality and presentation.

Ideal candidates bring strong classical technique and a calm, disciplined approach during high-touch service, with a clear path to Head Chef. Manage inventory, costs, and safety in a busy fine-dining setting.

Qualifications

• Proven experience leading in fine dining or upscale settings.
• Strong leadership with calm, disciplined service approach.
• Solid understanding of food cost, inventory, and kitchen systems.
• Ability to lead by example in a fast-paced environment.
• Aspirations to advance into Head Chef role.

Responsibilities

• Lead and manage daily kitchen operations in a fine dining environment.
• Expedite during service and work the line to ensure timing and precision.
• Uphold high standards of food quality, consistency, and presentation.
• Train, mentor, and develop kitchen staff focusing on technique and professionalism.
• Oversee ordering, inventory management, and food cost controls.
• Maintain strict adherence to food safety and sanitation standards.
• Collaborate on menu execution, specials, and seasonal offerings.
• Serve as acting kitchen lead in the absence of the Head Chef.
• Contribute to operational systems, efficiency, and continuous improvement.

Skills

Leadership

Line cooking

Food cost control

Mentoring

Operational mindset

Job description

1881 Kitchen Table in Port Chester, NY, seeks a refined Sous Chef / Kitchen Manager to drive daily kitchen operations with precision and hospitality. This hands-on leader must oversee service, mentor staff, and uphold the highest standards of quality and presentation.

Ideal candidates bring strong classical technique and a calm, disciplined approach during high-touch service, with a clear path to Head Chef. Manage inventory, costs, and safety in a busy fine-dining setting.