Lead Sous Chef — Grow with a Multi-City Concept

The Group Hospitality; New York (NY); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Competitive salary

Growth opportunities across a multi‑ci

Job summary

The Group Hospitality in New York is seeking an experienced Sous Chef to lead daily kitchen operations alongside the Chef de Cuisine. You will supervise the culinary team, ensure quality, consistency, and food safety, and contribute creatively to menu development.

You will manage costs, run a clean kitchen, train staff, and support hiring, with a hands-on leadership style and strong communication. The role requires 3+ years of culinary experience, a NYC DOH Food Protection Certificate, and the

Qualifications

• 3+ years culinary experience in a sous chef role or higher

Responsibilities

• Lead and direct cooks and porters with clear communication
• Run pre-shift meetings and prep for every service
• Manage daily labor and food costs against budget
• Contribute to menu development and costing
• Collaborate on holiday menus and events
• Place weekly product orders and control inventory
• Inspect deliveries and build vendor relationships
• Support hiring for culinary roles and interviews
• Train new hires in kitchen standards and food knowledge
• Conduct line checks and ensure DOH compliance
• Keep kitchen stocked, organized, and labeled to DOH standards
• Promote a safe workplace and document incidents
• Review time punches and coach staff
• Ensure grooming and uniform compliance
• Report maintenance needs to leadership

Skills

Culinary experience

Leadership

Cost calculations

Communication

English fluency

Office software

Education

NYC DOH Food Protection Certificate

Tools

Gmail

Microsoft Office

Job description

The Group Hospitality in New York is seeking an experienced Sous Chef to lead daily kitchen operations alongside the Chef de Cuisine. You will supervise the culinary team, ensure quality, consistency, and food safety, and contribute creatively to menu development.

You will manage costs, run a clean kitchen, train staff, and support hiring, with a hands-on leadership style and strong communication. The role requires 3+ years of culinary experience, a NYC DOH Food Protection Certificate, and the