Sous Chef

Seaport Entertainment Management, LLC; New York (NY); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical, dental & vision coverage

401(k) with company match contributions

Life insurance coverage

Generous paid time off policy

Free family meal

50% employee discount

Employee referral bonus program

Job summary

Seaport Entertainment Management, LLC is searching for a dedicated Sous Chef for The Fulton, situated along the waterfront in New York. You will manage daily kitchen operations, ensuring culinary excellence and consistency while fostering an engaging team environment.

The ideal candidate has over 3 years of Culinary Management experience, with strong leadership and communication skills. The role offers a salary between $70k and $80k, along with comprehensive benefits including medical coverage and paid time off.

Qualifications

• Minimum of 3+ years of experience in a Culinary Management role.
• Strong passion for food and hospitality.
• Ability to thrive in a high-paced kitchen environment.

Responsibilities

• Responsible for day-to-day kitchen operations and culinary execution.
• Provide leadership and support to kitchen staff.
• Collaborate on menu planning and development of new dishes.

Skills

Culinary Management

Leadership

Communication

Time Management

Menu Planning

Education

Culinary degree or relevant certifications

Tools

Microsoft Office applications

Inventory systems

Job description

Sous Chef – The Fulton

Seaport Entertainment Group is seeking a Sous Chef for The Fulton, located along the waterfront in the Seaport. The role reports directly to the Chef de Cuisine and is responsible for the day‑to‑day operations of the kitchen, ensuring culinary excellence and consistency with brand standards.

Responsibilities

• Responsible for day‑to‑day kitchen operations, planning, and managing successful culinary execution in line with quality and brand standards under the direction of the Chef de Cuisine.
• Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment.
• Mentor and guide cooks and kitchen support, encouraging skill development and a commitment to culinary excellence.
• Collaborate with the chef de cuisine to contribute ideas for menu planning, incorporating creativity and innovation.
• Actively participate in the development of new dishes, ensuring they align with the company’s culinary vision.
• Oversee the entire food preparation process, ensuring that all dishes meet the highest quality and presentation standards.
• Supervise and coordinate the work of line cooks, ensuring efficiency and adherence to recipes.
• Conduct comprehensive training for new kitchen staff, covering cooking techniques, safety protocols, and kitchen procedures.
• Provide ongoing coaching and development opportunities, encouraging a culture of continuous improvement.
• Maintain a vigilant eye on the quality of ingredients, conducting regular taste tests and visual inspections.
• Implement rigorous quality control measures to uphold the company’s culinary standards.
• Collaborate in the creation of staff schedules, ensuring optimal coverage during peak hours and special events.
• Address staffing needs, conduct performance reviews, and handle disciplinary actions when necessary.
• Enforce strict adherence to health and safety regulations within the kitchen.
• Conduct regular inspections to maintain impeccable cleanliness and hygiene standards.
• Work closely with the chef de cuisine to execute the culinary vision of the company, maintaining consistency and creativity in offerings.
• Follow standardized recipes and guidelines to prepare and cook menu items.
• Assist in managing inventory levels, placing orders, and implementing strategies to minimize waste.
• Contribute to the development and updating of standard operating procedures.
• Perform all other tasks as duties as assigned and/or per business need.

Qualifications

• Minimum of 3+ years of experience in a Culinary Management role and/or equivalent relevant experience.
• Strong passion for food and hospitality.
• In‑depth knowledge of culinary techniques, menu planning, and kitchen management.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to thrive in a high‑paced kitchen environment while maintaining composure under pressure.
• Excellent verbal and written communication skills.
• Excellent time management, active listening, and learning skills.
• Excellent coaching and mentoring skills.
• Knowledge of Microsoft Office applications, scheduling, inventory, and purchasing systems.
• A Food Handler’s Certificate is required.
• Culinary degree or relevant certifications are preferred.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Physical Requirements

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards.
• Ability to lift and carry items weighing 10–30 pounds on a regular basis and up to 50 pounds on a regular (or occasional) basis.
• Ability to stand for prolonged periods of time.

Compensation

$70k – $80k

Benefits

• Medical, dental & vision coverage
• 401(k) with company match contributions
• Life insurance coverage
• Generous paid time off policy
• Free family meal
• 50% employee discount at our businesses
• A robust employee referral bonus program

Growth Opportunities

The Seaport Entertainment Group prioritizes internal promotion and offers mentorship, collaboration, and clear career advancement paths across restaurants, entertainment, sports, retail, and hospitality. Employees gain exposure to diverse roles, with a culture that expects continuous development and growth.