Lead French Kitchen Sous Chef – High-Volume Service

Le Jardinier; New York (NY); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Pre-Tax Commuter Benefits

Employee Assistance Program

Pet Insurance Discounts

Discounts at Benefits Hub

Family Meal Provided

Job summary

Le Jardinier in New York, NY is seeking a Sous Chef to lead daily kitchen execution and support the Executive Chef in maintaining culinary standards. This role requires strong command of French cuisine, hands-on leadership during service, and the ability to manage people, product, and pace in a high-expectation kitchen.

Responsibilities include leading service, menu development, training staff, inventory oversight, and ensuring HACCP compliance to uphold exceptional quality.

Qualifications

• 5+ years in a professional kitchen, preferably French-focused or fine dining.
• Strong foundation in French cuisine and cooking techniques.
• Proven leadership to guide teams calmly during service.
• Excellent organizational skills and attention to detail.
• Clear communication across kitchen leadership roles.

Responsibilities

• Lead daily kitchen operations including prep, production, and service execution, ensuring consistency, quality, and timing.
• Act as the primary leadership on the line during service with strong communication.
• Assist with menu planning, recipe execution, and seasonal specials rooted in French tradition.
• Train, mentor, and hold staff accountable to technique and standards.
• Oversee inventory, storage, and costs to minimize waste and ensure quality.
• Ensure compliance with health, safety, sanitation, and HACCP standards.
• Drive efficiency by organizing prep, staffing, and station flow.
• Support scheduling, prep planning, and daily task assignment.
• Uphold Le Jardinier culinary standards, discipline, and professionalism.
• Support opening and closing kitchen procedures as assigned.

Skills

French cuisine

Leadership

Team management

Communication

Time management

Job description

Le Jardinier in New York, NY is seeking a Sous Chef to lead daily kitchen execution and support the Executive Chef in maintaining culinary standards. This role requires strong command of French cuisine, hands-on leadership during service, and the ability to manage people, product, and pace in a high-expectation kitchen.

Responsibilities include leading service, menu development, training staff, inventory oversight, and ensuring HACCP compliance to uphold exceptional quality.