Sous Chef

COREcruitment Ltd; New York (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

A prestigious culinary establishment is seeking a talented Sous Chef to lead in a high-end dining environment. The ideal candidate should have at least 2 years of supervisory experience in luxury restaurants and a strong background in Italian cuisine. Responsibilities include overseeing kitchen operations, maintaining high quality standards, and mentoring junior staff. A culinary degree and food safety certification are required. This role demands a keen eye for detail and the ability to thrive under pressure.

Qualifications

• Minimum 2 years in a supervisory role within a luxury restaurant or hotel.
• Proven ability to lead, coach, and develop kitchen teams.
• Comfortable working in a fast-paced, high-expectation environment.

Responsibilities

• Support senior culinary leadership in all aspects of kitchen operations.
• Contribute to menu development, recipe creation, and seasonal innovation.
• Oversee food quality, presentation, and consistency across all stations.
• Train, mentor, and motivate line cooks and junior team members.

Skills

Leadership

Italian cuisine expertise

Time management

Team development

Attention to detail

Education

Culinary degree or formal apprenticeship

Food safety certification

Job description

I am hiring on behalf of a luxury prestigious client seeking a talented and driven Sous Chef to support leadership within a high-end, fine dining restaurant environment.

The Sous Chef is responsible for maintaining the highest standards of food quality, consistency, and service excellence. This role provides hands‑on leadership in the kitchen, supports menu development, oversees cost control and product sourcing, and ensures operational systems and quality assurance procedures are consistently upheld.

This is a leadership position requiring a chef who thrives in a refined, high-performance culinary environment and leads by example on the floor.

Key Responsibilities

• Support senior culinary leadership in all aspects of kitchen operations
• Contribute to menu development, recipe creation, and seasonal innovation
• Oversee food quality, presentation, and consistency across all stations
• Monitor food costing, product specifications, and supplier quality
• Maintain strict sanitation, food safety, and temperature control standards
• Supervise mise en place, station setup, and daily prep execution
• Train, mentor, and motivate line cooks and junior team members
• Ensure an organized, clean, and professional open‑kitchen environment
• Conduct quality checks and enforce kitchen systems and structure
• Assist with service coordination and pre‑service lineups
• Support inventory control and proper product rotation

Required Experience & Qualifications

• Culinary degree or formal apprenticeship preferred
• Minimum 2 years in a supervisory role within a luxury restaurant or hotel
• Strong background in Italian cuisine highly preferred
• Proven ability to lead, coach, and develop kitchen teams
• Strong organizational and time management skills
• High attention to detail and quality standards
• Comfortable working in a fast‑paced, high‑expectation environment
• Physically able to stand for extended periods and lift up to 30 lbs
• Food safety certification required (NYC Food Handlers certification preferred)