Sous Chef

JPMorgan Chase & Co.; City of Rochester (NY); On-site; USD 65,000 - 85,000; Full time

Job summary

JPMorgan Chase & Co. is seeking a Sous Chef to lead the day-to-day operation of their Rochester, NY corporate dining outlet. You will plan menus, develop recipes, and manage costs while upholding best-in-class standards with seasonal ingredients.

As a culinary leader, you’ll mentor a diverse team, support hiring and training, and ensure seamless service in a fast-paced, high-volume environment. Your commitment to quality will create memorable dining experiences for guests and staff alike.

Qualifications

• 5 years of experience in upscale culinary management.
• Experience leading teams in high-end dining environments.
• Strong menu planning and development skills.
• Proven cost control and budgeting abilities.
• Extensive food and beverage knowledge and adherence to standards.
• Experience with POS systems and reporting.
• Ability to work in a high-volume, full-service setting.

Responsibilities

• Lead day-to-day operation of the outlet and oversee dining service.
• Develop menus and contribute to menu development and quality controls.
• Coach and mentor staff, supporting hiring, training, and performance.
• Ensure sanitation and food quality standards are maintained.
• Oversee outlet operations and catering events.
• Collaborate on staffing, training, and scheduling.
• Respond to executive coverage during the chef's absence.

Skills

Upscale culinary management

Leadership & staff development

Menu planning

Cost control

Food & beverage knowledge

POS systems

High-volume dining

Sanitation & safety

Integrity & ethics

Stand for long hours

Tools

POS systems

Job description

The Sous Chef will be responsible for the day to day operation of their outlet. This includes menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility.

As a Sous Chef, you’ll lead and inspire a team to deliver exceptional dining experiences in a dynamic corporate setting. Use your leadership skills and food and beverage expertise to oversee operations, ensure seamless service, and maintain the highest quality standards. If you’re passionate about hospitality and thrive in creating positive, memorable moments for guests and staff alike, we invite you to apply and make a lasting impact with us.

Job 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

Required qualifications, capabilities and skills

• 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