Lead Sous Chef: High-Volume, Creative Kitchen

Puttery; New York (NY); On-site; USD 55,000 - 75,000; Full time

Job summary

Puttery in New York is seeking a Sous Chef to lead all kitchen operations in a high-volume venue blending entertainment and dining. You will oversee production, prep, and presentation of all food, manage staff, and ensure cleanliness and safety.

The ideal candidate has at least 5 years in culinary arts, strong leadership and cost-control skills, schedules staff, trains and coaches, and can adapt to evenings, weekends and holidays.

Qualifications

• Proven culinary skills and able to lead, develop, and motivate staff.
• Experience in personnel management and problem-solving.
• Minimum of 5 years of experience in culinary arts or equivalent.
• BA degree in Culinary Arts preferred.

Responsibilities

• Manage the daily production, preparation, and presentation of all food
• Manage associates in scheduling, training, developing, coaching, counseling, and conducting reviews
• Attract, interview, retain and motivate associates while providing a safe work environment
• Monitor, analyze and control labor and food costs
• Prepare reports, charts, and schedules to ensure budgets are met or exceeded
• Assist the Executive Chef in the creation, cost and implementation of outlets, banquets, seasonal and special menus
• Assume the responsibilities of the Executive Chef when absent
• Schedule staff according to budget and business forecast
• Direct proper sanitation of kitchen facilities and equipment
• Comply with EcoSure and health code standards for sanitation
• Ensure kitchen equipment is in good working order
• Direct proper maintenance of walk-in coolers (rotation of food products and cleanliness)

Skills

Culinary leadership

Staff development

Multitasking

Communication

Flexible schedule

Education

BA in Culinary Arts

Job description

Puttery in New York is seeking a Sous Chef to lead all kitchen operations in a high-volume venue blending entertainment and dining. You will oversee production, prep, and presentation of all food, manage staff, and ensure cleanliness and safety.

The ideal candidate has at least 5 years in culinary arts, strong leadership and cost-control skills, schedules staff, trains and coaches, and can adapt to evenings, weekends and holidays.