Lead Sous Chef - Menu Innovation and Team Coach

ARVA; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

ARVA in New York seeks a Sous Chef to provide leadership and maintain high standards of service and product quality. You will oversee recipe development, item costing, sourcing, and new menu implementation while ensuring ongoing quality assurance across the kitchen.

You will supervise culinary staff, train line cooks, and enforce kitchen policies, safety, and cleanliness. This role requires flexibility for long shifts in a fast-paced luxury environment and collaboration with management to drive

Qualifications

• Culinary associate degree or apprenticeship preferred, and at least 2 years in a supervisory level in a luxury restaurant or hotel setting.
• Ability to train, guide and coach line cooks and new hires.
• Strong teamwork and communication skills.
• Able to work long shifts in a fast paced environment.
• Flexibility to work shifts, weekends, nights, and holidays.
• Food Safety certified.

Responsibilities

• Assist Chef de Cuisine and other Sous Chef to ensure excellence in service and product.
• Devise innovative product offerings for the restaurant.
• Formulate and implement procedural guidelines, policies and standards pertaining to the restaurant.
• Guide and support culinary team in the implementation of kitchen standards, processes and systems.
• Ensure the team is ready to work and in good spirits.
• Maintain a clean, sanitized kitchen and proper storage and temperatures.
• Review mise en place and perform sanitation and temperature checks.

Skills

Supervisory experience

Food safety certification

Team leadership

Education

Culinary Associate degree or apprenticeship

Job description

ARVA in New York seeks a Sous Chef to provide leadership and maintain high standards of service and product quality. You will oversee recipe development, item costing, sourcing, and new menu implementation while ensuring ongoing quality assurance across the kitchen.

You will supervise culinary staff, train line cooks, and enforce kitchen policies, safety, and cleanliness. This role requires flexibility for long shifts in a fast-paced luxury environment and collaboration with management to drive