LD - Sous Chef

Bb Tribeca; New York (NY); Vor Ort; USD 75.000 - 80.000; Vollzeit

Benefits dieser Stelle

Employee dining benefits

Meal allowance

Zusammenfassung

Ludico, a new restaurant concept from Tribeca Hospitality Group, is seeking a hands-on Sous Chef in New York, NY. You will work with the Executive Chef to oversee daily kitchen operations, production, and quality control, ensuring consistent execution and hospitality aligned with the restaurant’s European-inspired concept.

The ideal candidate has 2–3 years in a senior kitchen leadership role, strong technical skills, and a track record of team development, scheduling, inventory control, and cost

Qualifikationen

• Minimum 2–3 years in sous chef or senior kitchen leadership in fine dining or high-volume settings.
• Strong technical expertise across hot and cold stations, sauces, and plated presentations.
• Experience with Mediterranean or European cuisine preferred.
• Proven ability to train, mentor, and develop a high-performing kitchen team.

Aufgaben

• Lead daily kitchen operations across all stations.
• Oversee production of appetizers, entrées, sauces, and shared plates.
• Ensure dishes meet recipes and quality standards.
• Create prep and production schedules for efficiency.
• Train and develop kitchen staff and manage line-ups.
• Collaborate on menu development and seasonal offerings.

Kenntnisse

Kitchen leadership

Menu development

Labor management

Food cost control

Training & mentorship

Communication

HACCP knowledge

Tools

MS Office

Restaurant management systems

Jobbeschreibung

Job Details

Job Location: New York, NY 10013

Salary Range: $75,000.00 - $80,000.00 Salary/year

Job Category: Restaurant - Food Service

Company Overview

Ludico is a new restaurant concept from Tribeca Hospitality Group. Chef-driven European cuisine inspired by the vibrant flavors of Spain, Italy, and France. The restaurant offers an elevated yet approachable dining experience.

Position Summary

The Sous Chef works closely with the Executive Chef and Chef de Cuisine to oversee daily kitchen operations, including production, quality control, team development, scheduling, inventory management, labor management, and maintaining the highest standards of consistency and execution.

The ideal candidate is a hands-on leader who combines strong culinary technique with proven management abilities, responsible for developing team members, maintaining operational excellence, driving consistency, and ensuring the kitchen operates efficiently while upholding the restaurant's standards of quality, hospitality, and craftsmanship.

Scope

The Sous Chef is a senior kitchen leader with authority over Line Cooks, Prep Cooks, and other back-of-house personnel during assigned shifts, and leads the kitchen in the absence of the Chef de Cuisine.

This role participates in hiring, onboarding, and performance management, and manages daily production, prep, and labor within pars and budgets set by the Executive Chef and Chef de Cuisine.

Decisions involving menu changes, department budget, or vendor relationships are made in partnership with the Executive Chef and Chef de Cuisine.

Essential Duties and Responsibilities

Culinary Leadership & Operations

• Assist in leading and managing all daily kitchen operations across all stations.
• Oversee the production and execution of appetizers, entrées, sauces, and shared plates in line with the restaurant's culinary concept.
• Ensure all dishes are prepared and presented according to established recipes and standards.
• Maintain consistency, quality, and attention to detail across all products.
• Assist with menu development, seasonal offerings, recipe testing, and new product implementation.
• Create and manage prep and production schedules to ensure timely execution and operational efficiency.
• Ensure all kitchen stations are properly stocked, organized, and prepared for service.
• Assist in maintaining production pars and forecasting business needs.
• Support special events, private dining functions, and restaurant-wide culinary initiatives.

Team Leadership & Development

• Train, mentor, coach, and develop kitchen team members while fostering a culture of accountability, professionalism, and continuous improvement.
• Participate in hiring, onboarding, and performance management initiatives within the kitchen.
• Assist with employee scheduling and labor management to support business needs while maintaining productivity goals.
• Conduct daily line-up and pre-shift meetings and communicate production priorities effectively.
• Hold team members accountable for quality, cleanliness, organization, and adherence to standards.
• Lead by example and contribute to a positive, professional, and respectful workplace culture.
• Support the development of future culinary leaders through ongoing training and mentorship.

Financial & Administrative Responsibilities

• Monitor inventory levels, assist with ordering, and maintain appropriate stock levels while minimizing waste.
• Support food cost management through proper portioning, storage, recipe adherence, and inventory controls.
• Assist in managing labor costs and scheduling efficiency.
• Maintain accurate production records and inventory documentation.
• Collaborate with vendors and suppliers to ensure product quality and consistency.
• Support recipe costing, purchasing initiatives, and department budgeting goals.

Food Safety & Compliance

• Uphold all company policies, sanitation standards, and HACCP procedures.
• Ensure all products are properly labeled, stored, rotated, and maintained according to food safety standards.
• Maintain a clean, organized, and efficient kitchen and storage areas.
• Ensure compliance with Department of Health regulations and food safety standards.
• Promote allergen awareness and proper food handling procedures throughout the kitchen.
• Maintain safe working conditions and report maintenance or equipment concerns promptly.

Qualifications

• Minimum 2–3 years of experience in a sous chef or senior kitchen leadership role within a fine dining, luxury hospitality, or high-volume culinary environment.
• Strong technical expertise across hot and cold stations, sauce work, protein cookery, and plated presentations.
• Experience with Mediterranean or European cuisine is highly desirable.
• Demonstrated leadership and people-management skills with the ability to motivate, coach, and develop a high-performing kitchen team.
• Experience creating employee schedules, managing labor costs, and ensuring appropriate staffing levels.
• Strong understanding of kitchen operations, inventory management, ordering, and food cost controls.
• Proven ability to train, mentor, and hold team members accountable while fostering a positive and collaborative work environment.
• Experience participating in hiring, onboarding, performance management, and employee development.
• Proficiency with Microsoft Office Suite, including Outlook, Word, and Excel; experience with scheduling, inventory, and restaurant management systems preferred.
• Strong administrative and organizational skills with the ability to manage production schedules, multiple priorities, and deadlines.
• Knowledge of HACCP procedures, food safety regulations, and sanitation standards.
• Strong communication skills and the ability to work effectively with culinary leadership, vendors, and front-of-house teams.
• Ability to remain calm under pressure while maintaining a high level of quality, professionalism, and attention to detail.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift, carry, push, and pull up to 50 pounds safely.
• Ability to bend, kneel, reach, and perform repetitive motions.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Ability to move throughout the facility, including navigating stairs between kitchen, storage, and operational areas as needed.

Work Environment

Work is performed in a fast-paced, high-volume restaurant kitchen, combining hands-on line leadership with team management and administrative duties. Requires flexible availability including evenings, weekends, and holidays.

Compensation & Benefits

• Competitive compensation and benefits package.
• Employee dining benefits and additional company-sponsored benefits.
• Opportunity to help build and shape the culinary program from day one.
• Opportunities for professional growth and advancement.

Equal Opportunity Statement

Ludico is an Equal Opportunity Employer committed to fostering a diverse and inclusive workplace. We do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other characteristic protected by law. We celebrate diversity and welcome applicants from all backgrounds who share our passion for hospitality, teamwork, and operational excellence.