Lead Sous Chef – Kitchen Ops & Menu Excellence

Highgate Hotels L.P.; New York (NY); On-site; USD 70,000 - 110,000; Full time

Job summary

Highgate Hotels is seeking a skilled Sous Chef to ensure quality, consistency, and cost control across kitchen operations. You will train staff, uphold corporate standards, and enforce food specifications and sanitation.

You\'ll lead daily kitchen activities, coordinate with F&B managers, monitor labor and food costs, respond to guest feedback, and help develop menus with the Director of F&B. Strong leadership and cooking expertise are essential.

Qualifications

• Must have 4+ years of related progressive experience in a hotel or related field.
• Knowledge of F&B preparation techniques, health department rules and liquor laws.
• Long hours sometimes required.

Responsibilities

• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Monitor quality of all food product and presentation.
• Oversee daily operations of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Prepare daily food production sheets.
• Cut meat, poultry, seafood according to daily business.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews as per Highgate Hotel standards.
• Know and enforce all local health department sanitation laws.
• Work with the Director of F&B to create and implement menus.

Skills

F&B preparation

Health department rules

Communication

Multitasking

Education

Culinary degree

Job description

Highgate Hotels is seeking a skilled Sous Chef to ensure quality, consistency, and cost control across kitchen operations. You will train staff, uphold corporate standards, and enforce food specifications and sanitation.

You\'ll lead daily kitchen activities, coordinate with F&B managers, monitor labor and food costs, respond to guest feedback, and help develop menus with the Director of F&B. Strong leadership and cooking expertise are essential.