Kitchen Supervisor & Culinary Team Leader

The Standard, East Village; New York (NY); On-site; USD 70,000 - 95,000; Full time

Job summary

The Standard, East Village is seeking an experienced Sous Chef to join our Food & Beverage team. You will report to the Head Chef and Executive Sous Chef, overseeing daily culinary operations and ensuring high quality service and safety standards.

Your leadership will drive a collaborative kitchen that delivers exceptional guest experiences in a fast paced hotel environment. You will coach, train, and motivate staff, manage production, and uphold HACCP compliance, while maintaining

Qualifications

• Fluent in English as the primary language of communication.
• Strong written and verbal communication skills are required.
• Guest service orientation and professional demeanor are essential.
• Solid organizational skills to manage multiple tasks and priorities.
• Punctuality and reliable attendance are expected.
• Ability to read, comprehend, and follow established procedures.

Responsibilities

• Train kitchen staff on operating and safety procedures for machinery and equipment.
• Communicate clearly with internal and external customers and departments.
• Maintain hotel standards for food quality, service levels, and guest satisfaction.
• Supervise kitchen outlets and ensure timeliness and accuracy of service.
• Monitor inventory, food hygiene, and HACCP compliance.
• Lead, coach, and develop the culinary team and coordinate with Head Chef.

Skills

Fluent English

Strong communication

Guest service oriented

Organizational skills

Punctuality

Ability to read and follow procedures

Education

Culinary education (Desirable)

Tools

BirchStreet

Kronos

Job description

The Standard, East Village is seeking an experienced Sous Chef to join our Food & Beverage team. You will report to the Head Chef and Executive Sous Chef, overseeing daily culinary operations and ensuring high quality service and safety standards.

Your leadership will drive a collaborative kitchen that delivers exceptional guest experiences in a fast paced hotel environment. You will coach, train, and motivate staff, manage production, and uphold HACCP compliance, while maintaining