Sous Chef

Kent Hospitality Group; New York (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

Kent Hospitality Group is seeking a Sous Chef for Printemps at One Wall Street, NYC. The role involves coordinating with chefs, supervising kitchen staff, and ensuring high standards in food quality and safety. Ideal candidates will have significant experience in fine dining and leadership skills.

Qualifications

• Minimum of 4 years in a similar role or 3 years in KHG kitchens.

Responsibilities

• Coordinate with Executive Sous Chef and manage staff.
• Supervise kitchen employees and maintain product quality.
• Participate in menu development and oversee cleaning schedules.

Skills

Leadership

Problem-Solving

HACCP Procedures

Job description

Kent Hospitality Group is actively hiring additional Sous Chefs as part of the culinary team supporting Printemps at One Wall Street in New York City.

ABOUT PRINTEMPS:

Storied French luxury retailer, Printemps, is preparing to open its first ever US location at One Wall Street in the heart of the Financial District.

Located in the historic 50-story landmark, Printemps will feature five distinct food and beverage concepts, ranging from a casual cafe to a fine dining restaurant. The food and beverage operations will be led by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.

ABOUT KENT HOSPITALITY GROUP:

Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG includes Michelin Star restaurants, private members clubs, and world-class venues. We are dedicated to delivering fine dining, unmatched hospitality, and exceptional experiences across North America. We seek creative go-getters to join our team and help elevate our brand.

Reports to: Executive Sous Chef, CDC, Culinary Director (CD), Corporate Office

Work Experience:

Minimum of 4 years in a similar role outside of Kent Hospitality Group or 3 years in the kitchen of Kent Hospitality Group restaurants.

Job Responsibilities:

1. Coordinate with the Executive Sous Chef, CDC/CD, and Executive Chef to assist with project planning and staff management.
2. Supervise kitchen employees and work on the line.
3. Ensure HACCP procedures are correctly implemented in the kitchen.
4. Delegate daily tasks to line employees.
5. Maintain product quality standards.
6. Foster an open-door policy, reporting all staff or guest complaints and issues to HR.
7. Manage Family Meal: create menus, place orders, and prepare order sheets.
8. Participate in menu development.
9. Oversee cleaning schedules for cooks.
10. Hold a valid food handler’s license.

Leadership Responsibilities:

1. Implement company policies and maintain standards.
2. Address issues promptly through problem-solving.
3. Ensure compliance with policies and procedures.
4. Nurture positive relationships with staff.
5. Lead by example.
6. Manage timelines to meet goals and daily tasks.

Staffing Responsibilities:

1. Issue disciplinary actions as needed, with guidance from CDC/CD & the Executive Sous Chef.
2. Participate in annual reviews and one-on-one meetings for non-management staff in coordination with the Executive Sous Chef.

Administrative Responsibilities:

1. Organize and maintain recipe binders.
2. Participate in meetings such as Sous Chef meetings.
3. Support extracurricular educational programs like OBM & Leadership training.
4. Create station prep and checklists.