Senior Sous Chef — Lead, Mentor & Culinary Excellence

The Kimpton; New York (NY); On-site; USD 55,000 - 85,000; Full time

Job summary

The Kimpton Era is seeking a Sous Chef to lead kitchen operations, supervise staff, and partner with the head chef to maintain the highest culinary standards in a fast-paced, dynamic environment. This role supports four bespoke restaurant concepts, including Amasa, Bar Rocco, The Parlor, and The Jade Rabbit, in New York.

You will oversee prep, quality, safety, and cost control, while mentoring team members and driving continuous learning and development to ensure exceptional guest experiences.

Qualifications

• 3+ years proven experience as a Sous Chef or senior kitchen role.
• Strong knowledge of culinary techniques and flavor profiles.
• Knowledge of food safety and health regulations.
• Acute business & financial acumen and wage/hour regulations.

Responsibilities

• Partner with Executive Chef to execute and oversee the preparation of high-quality dishes.
• Coordinate and supervise kitchen staff, ensuring proper workflow and delegation.
• Maintain a clean and organized kitchen environment.
• Ensure consistency in food quality, presentation, and adherence to culinary standards.
• Conduct regular taste tests and evaluations to maintain excellence.
• Recruit, train, and mentor kitchen staff on cooking techniques, safety, and sanitation.
• Oversee the timely and accurate preparation of menu items during service.
• Manage inventory levels and order supplies as needed.
• Implement cost-control measures to optimize kitchen expenses.
• Ensure compliance with health and safety regulations.
• Collaborate on special events, catering, and kitchen-related projects.
• Address kitchen-related challenges promptly and effectively
• Provide leadership in the absence of the Culinary Director

Skills

Leadership

Culinary techniques

Timekeeping

Food safety

Regulatory compliance

Employee relations

Business acumen

Flexible hours

Job description

The Kimpton Era is seeking a Sous Chef to lead kitchen operations, supervise staff, and partner with the head chef to maintain the highest culinary standards in a fast-paced, dynamic environment. This role supports four bespoke restaurant concepts, including Amasa, Bar Rocco, The Parlor, and The Jade Rabbit, in New York.

You will oversee prep, quality, safety, and cost control, while mentoring team members and driving continuous learning and development to ensure exceptional guest experiences.