Lead Sous Chef: Quality, Training & Guest Experience

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

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401(k) Retirement Plan with employer匹配

Job summary

Park Lane New York, part of Highgate Hotels, seeks a Sous Chef to ensure meals meet quality, consistency, eye appeal, taste and cost targets. You will train staff, uphold corporate standards and enforce recipes and sanitation.

Lead kitchen operations, monitor labor and food costs, and respond to guest feedback while ensuring SOP compliance. This role requires leadership, strong communication, and the ability to manage multiple stations.

Qualifications

• Minimum 4 years progressive kitchen experience; or 2 years if culinary graduate.
• Knowledge of F&B preparation techniques and health/licensing regulations.
• Ability to work long hours.
• Capacity to lift up to 50 pounds occasionally.
• Strong communication and guest service orientation.
• Ability to multitask and meet deadlines.
• Attend required meetings; participate in MOD coverage.
• Maintain attendance and grooming standards.
• Union experience desirable.

Responsibilities

• Coordinate with F&B managers and report issues as they arise.
• Monitor loss prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Oversee daily kitchen operations and food production areas.
• Guide cooks with daily forecasts and customer counts.
• Respond to guest complaints promptly.
• Ensure SOPs and requisition procedures are followed.
• Conduct staff performance reviews and mentoring.
• Maintain high standards of cleanliness and safety.
• Manage food and labor costs while maximizing guest satisfaction.

Skills

Team leadership

Menu planning

Quality control

Food safety

Communication

Multitasking

Education

Culinary degree

Job description

Park Lane New York, part of Highgate Hotels, seeks a Sous Chef to ensure meals meet quality, consistency, eye appeal, taste and cost targets. You will train staff, uphold corporate standards and enforce recipes and sanitation.

Lead kitchen operations, monitor labor and food costs, and respond to guest feedback while ensuring SOP compliance. This role requires leadership, strong communication, and the ability to manage multiple stations.