Lux Hotel Sous Chef | Lead Kitchen & Cost Control

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

Job summary

Highgate Hotels is seeking a Sous Chef for its Park Lane New York property. The role manages daily kitchen operations, ensures quality and presentation of all meals, and trains staff to meet corporate standards. Strong leadership and communication are essential to maintain high guest satisfaction.

The position requires experience in hotel food service, knowledge of health regulations, and the ability to work long hours in a fast-paced environment, including coordination with F&B managers.

Qualifications

• 4+ years of related progressive kitchen experience; or a culinary graduate with at least 2 years in a hotel or related field.
• Strong knowledge of food & beverage preparation techniques and health department rules.
• Ability to maintain high standards of sanitation and portion control.
• Excellent verbal and written communication, with staff at all levels.
• Willingness to work long hours and in a fast-paced environment.

Responsibilities

• Oversee daily kitchen operations for hot and cold food production.
• Monitor quality and presentation of all menu items.
• Train staff and enforce corporate quality standards and SOPs.
• Control food and labor costs while maximizing guest satisfaction.
• Respond to guest feedback and compliments in a timely manner.
• Ensure compliance with health and safety regulations and department policies.

Skills

Leadership

Communication

Multitasking

Customer service

Team training

Education

Culinary graduate

Job description

Highgate Hotels is seeking a Sous Chef for its Park Lane New York property. The role manages daily kitchen operations, ensures quality and presentation of all meals, and trains staff to meet corporate standards. Strong leadership and communication are essential to maintain high guest satisfaction.

The position requires experience in hotel food service, knowledge of health regulations, and the ability to work long hours in a fast-paced environment, including coordination with F&B managers.