Junior Sous Chef

Prkln; New York (NY); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a passionate Junior Sous Chef to join their dynamic kitchen team in the heart of New York City. This exciting role involves ensuring the highest quality and presentation of meals, training staff, and managing kitchen operations to enhance guest satisfaction. With a focus on culinary excellence and operational efficiency, you will play a crucial part in maintaining the restaurant's reputation. If you thrive in a fast-paced environment and have a flair for creativity in the kitchen, this opportunity is perfect for you.

Qualifications

• 4+ years of experience in a culinary role or a culinary degree with 2+ years in a hotel.
• Strong knowledge of food preparation and health regulations.

Responsibilities

• Coordinate kitchen operations and maintain quality standards.
• Oversee daily activities including food prep and sanitation.
• Conduct staff performance reviews and manage inventory.

Skills

Culinary Skills

Communication Skills

Customer Service

Food Safety Knowledge

Multitasking

Education

Culinary Degree

Job description

Join to apply for the Junior Sous Chef role at Park Lane

Location:
Park Lane New York, situated on Billionaires’ Row – near Central Park South, with views and amenities including 610 rooms, event spaces, a fitness center, and rooftop lounge.

Overview

The Junior Sous Chef is responsible for ensuring quality, consistency, and presentation of all meals, providing staff training, and maintaining food cost controls to maximize guest satisfaction and operational efficiency.

Responsibilities

1. Coordinate with F&B managers and monitor kitchen operations.
2. Maintain quality and presentation standards.
3. Manage reports related to payroll, revenue, and food costs.
4. Oversee daily kitchen activities, including food prep and sanitation.
5. Respond to guest feedback promptly.
6. Conduct staff performance reviews and enforce health regulations.
7. Control food portions, storage, and inventory.

Qualifications

• Minimum 4 years of related experience or a culinary degree with 2+ years in a hotel environment.
• Knowledge of F&B prep, health laws, and liquor regulations.
• Ability to lift up to 50 pounds and work long hours.
• Excellent communication and customer service skills.
• Ability to multitask, prioritize, and maintain confidentiality.

Additional Info

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Customer Service
• Industry: Restaurants