Hotel Sous Chef - Multi-Station Leader

The-Standard-High-Line; New York (NY); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Health care coverage

401k

Paid time off

Employee meals

Employee discounts

Staff events

Job summary

The Standard High Line is seeking a Sous Chef to assist the Executive Sous Chef in daily kitchen operations at our iconic High Line restaurant and hotel. You will mentor staff, expedite service, manage inventory, and uphold top-quality food preparation in a fast-paced environment.

We value a strong team player with English communication skills, 2+ years cooking experience, and a passion for hospitality. Open availability and adherence to health and safety standards are essential.

Qualifications

• Minimum 2 years cooking experience; hotel/restaurant preferred.
• High standards of appearance, teamwork, and ownership.
• Good English communication; second language is a plus.
• ServSafe or equivalent certification preferred.

Responsibilities

• Cooks food of high quality according to standard recipes.
• Manages multiple stations (hot and cold).
• Assists with preparation, presentation, and storage of all food items.
• Prepares in advance food, beverages, materials and equipment for service.
• Maintains knowledge of menus, ingredients and specials.
• Operates opening/closing duties and side work checks.
• Keeps stations clean and organized during shifts.
• Supports team members and communicates effectively with management.
• Alerts management to shortages and safety concerns.
• Participates in training of new team members.

Skills

Culinary skills

Team player

English communication

Knife skills

Education

High School Diploma

Job description

The Standard High Line is seeking a Sous Chef to assist the Executive Sous Chef in daily kitchen operations at our iconic High Line restaurant and hotel. You will mentor staff, expedite service, manage inventory, and uphold top-quality food preparation in a fast-paced environment.

We value a strong team player with English communication skills, 2+ years cooking experience, and a passion for hospitality. Open availability and adherence to health and safety standards are essential.