Lead Sous Chef — NYC Kitchen Ops, Menu & Cost Control

JF Restaurants; New York (NY); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Salary - $70,000 – $80,000 (based on经验

PTO package

Medical, Dental, and Vision

Transit Benefits

401K

Dining perks across all Restaurants'

Opportunities for professional develop

Job summary

JF Restaurants in New York City is seeking a Sous Chef to join our culinary team in a hands-on leadership role overseeing kitchen operations, maintaining quality standards, and ensuring efficient food production amid a fast-paced, high-volume environment. You will lead BOH staffing, participate in menu development, train staff on updates, and ensure DOH and HACCP compliance.

The position covers multiple outlets including a restaurant, bar, commissary, room service, and events, with salary

Qualifications

• Minimum 2 years of experience in a Sous Chef or similar leadership role.
• NYC Food Protection Certification required.
• Strong leadership and organizational skills.
• Ability to thrive in a fast-paced, high-volume environment.

Responsibilities

• Oversee daily food production, ensuring consistency and quality.
• Manage ordering of dry goods, produce, meat, and seafood.
• Monitor waste logs and implement cost-control measures.
• Adjust staffing levels based on business demands and reconcile payroll.
• Participate in menu standardization and update training for BOH teams.
• Lead daily BOH line-ups and supervise line cooks.
• Ensure DOH standards and HACCP logs are maintained; communicate maintenance needs.
• Provide kitchen pass coverage for approximately five shifts per week.
• Support multiple outlets, including a restaurant, bar, commissary, room service, and events.

Skills

Leadership

Cost control

Menu development

Staff development

Food safety

Education

NYC Food Protection Certification

Tools

HACCP logs

Job description

JF Restaurants in New York City is seeking a Sous Chef to join our culinary team in a hands-on leadership role overseeing kitchen operations, maintaining quality standards, and ensuring efficient food production amid a fast-paced, high-volume environment. You will lead BOH staffing, participate in menu development, train staff on updates, and ensure DOH and HACCP compliance.

The position covers multiple outlets including a restaurant, bar, commissary, room service, and events, with salary