Luxury Hotel Sous Chef – Lead Craft & Guest Experience

Highgate; New York (NY); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical insurance

401(k) Retirement Plan with employer

Paid holidays

Paid vacation

Tuition reimbursement

Job summary

Highgate Hotels in New York seeks a skilled Sous Chef to oversee kitchen operations at Park Lane New York, ensuring high-quality meals, training staff, and maintaining cost controls. The role requires leadership, menu execution, and compliance with standards.

You will collaborate with F&B managers, manage labor and food costs, and ensure guest satisfaction through consistent preparation and presentation.

Qualifications

• At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
• Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
• Prepare daily food production sheets.

Skills

Food prep knowledge

Team leadership

Attention to detail

Communication

Education

Culinary degree or equivalent

2+ years in hotel kitchen

Job description

Highgate Hotels in New York seeks a skilled Sous Chef to oversee kitchen operations at Park Lane New York, ensuring high-quality meals, training staff, and maintaining cost controls. The role requires leadership, menu execution, and compliance with standards.

You will collaborate with F&B managers, manage labor and food costs, and ensure guest satisfaction through consistent preparation and presentation.