Lead Sous Chef - Luxury Hotel Kitchen Leader

Loews Hotels & Co; New York (NY); On-site; USD 68,000 - 85,000; Full time

Benefits offered by this job

Health benefits

401(k) with company match

Paid time off (Sick days, vacation, &/

Tuition reimbursement

Job summary

Loews Regency New York Hotel in Midtown Manhattan seeks an experienced Chef de Partie/Sous Chef to manage kitchen staffing, ensure cost-effective operations, and supervise culinary teams. You will oversee prep, production, inventory, and sanitation while maintaining Loews standards.

The role requires 3–5 years in quantity food production, supervisory experience, and an culinary institute degree or ACF certification. Weekend/holiday flexibility is expected.

Qualifications

• ACF certification as Sous Chef or culinary degree and equivalent experience
• Three to five years experience in quantity food production
• One plus years supervisory experience in quantity food production
• Excellent culinary skills and knowledge of food production techniques
• Thorough knowledge of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift up to 35 pounds and push carts up to 200 pounds
• Outstanding leadership, management, organizational, and communication skills
• Ability to speak, read and write English
• Ability to work flexible schedule including weekends and holidays

Responsibilities

• Maintains restaurant kitchen staffing levels to provide for optimal performance of all duties
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Ensures smooth, cost effective operation of restaurant food production activities including labor management and inventory control
• Supervises opening and closing operations
• Supervises food handlers in preparation and production of hot and cold items
• Orders raw ingredients for menu items
• Receives and stores ingredients properly
• Oversees adherence to recipes, plating, portion control and garnishes
• Organizes staff to ensure timely preparation and service of food cooked to order
• Monitors safety and sanitation standards in all prep and cooking areas
• Reports equipment maintenance needs to Engineering
• Interviews, trains, coaches and disciplines staff per Loews standards
• Completes required onboarding and training
• Reviews payroll and helps manage daily labor costs
• Attends hotel meetings and communicates across departments
• Maintains cleanliness and equipment condition
• Follows hotel policies and procedures
• Promotes teamwork
• Performs other duties as assigned

Skills

Sous Chef cert

Culinary degree

Quantity food production

Supervisory experience

Leadership skills

English literacy

Education

Culinary institute degree

Job description

Loews Regency New York Hotel in Midtown Manhattan seeks an experienced Chef de Partie/Sous Chef to manage kitchen staffing, ensure cost-effective operations, and supervise culinary teams. You will oversee prep, production, inventory, and sanitation while maintaining Loews standards.

The role requires 3–5 years in quantity food production, supervisory experience, and an culinary institute degree or ACF certification. Weekend/holiday flexibility is expected.