Lead Sous Chef - Upscale Dining & Team Leadership

Aumni; New York (NY); On-site; USD 70,000 - 95,000; Full time

Job summary

JPMorgan Chase & Co. in New York seeks a seasoned Sous Chef to lead daily outlet operations, overseeing menu planning, development and cost control while upholding best-in-class quality and service with seasonal ingredients.

You will mentor a culinary team, manage staffing, training and performance, and ensure exceptional dining experiences in a fast-paced corporate setting, reflecting the company’s standards and guest-centric ethos.

Qualifications

• Exceptional food and beverage knowledge.
• Experience with POS systems and reporting.
• Ability to lift up to 30 lbs.
• Flexible schedule: late nights, holidays, long shifts.
• Can stand for 10–12 hours per shift.
• Process improvement mindset.
• Acts with integrity and chooses ethical actions.
• Protects company, clients, and customers.
• Works independently and makes sound business decisions.
• 3+ years in fine dining or luxury hotel.
• High-volume, full-service dining experience required.

Responsibilities

• Progressively leading with 5 years of experience in upscale culinary management
• Eagerly demonstrating a strong capacity to learn
• Highly mastering culinary knowledge and all cooking stations
• Professionally providing polished leadership in fast-paced environments
• Exceptionally coaching and mentoring team members
• Motivationally driving team performance and results
• Operationally overseeing outlet and catering events
• Collaboratively supporting menu planning, staffing, and training
• Committedly adhering to sanitation and food quality standards
• Responsibly managing during Executive Chef’s absence
• Innovatively contributing to menu development and quality controls

Skills

F&B knowledge

Leadership

Menu planning

High-volume service

POS systems

Staff coaching

Integrity

Decision making

Tools

POS systems

Job description

JPMorgan Chase & Co. in New York seeks a seasoned Sous Chef to lead daily outlet operations, overseeing menu planning, development and cost control while upholding best-in-class quality and service with seasonal ingredients.

You will mentor a culinary team, manage staffing, training and performance, and ensure exceptional dining experiences in a fast-paced corporate setting, reflecting the company’s standards and guest-centric ethos.