Sous Chef

The Post Oak; New York (NY); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts

Health benefits

Paid time off

Monthly bonuses

Job summary

Del Frisco's Grille in Brookfield Place is seeking a talented Sous Chef committed to exceptional food and guest satisfaction. This role demands strong culinary management skills and leadership in a fast-paced kitchen.

The Sous Chef will work closely with the Executive Chef, ensuring that back of house operations run smoothly while maintaining high standards in food quality and safety. Join us for an opportunity to develop your career in one of New York City's premier dining destinations.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge of back of house operations including staff supervision and inventory controls.
• Strong communication, leadership, and conflict resolution skills.

Responsibilities

• Ensure excellence in guest satisfaction through commitment to management style.
• Assist the Executive Chef in the management of back of house staff.
• Achieve or exceed budgeted labor and other cost centers through proper planning.
• Assist in overseeing inventory and ordering of food and supplies.
• Maintain sanitation procedures adhering to OSHA regulations.

Skills

Culinary Management

Staff Supervision

Inventory Controls

Food/Labor Cost Management

Communication Skills

Education

Accredited Culinary Program

Job description

Overview

Del Frisco's Grille

New York (Brookfield)

World Trade Center

Sous Chef

Join the culinary team at Del Frisco's Grille in Brookfield Place one of New York City's premier dining destinations in the Financial District. We're seeking a talented Sous Chef who thrives in a high-energy environment and is passionate about delivering exceptional food, leading kitchen operations, and developing a strong team. This is an exciting opportunity to grow your career with a respected restaurant known for bold flavors, market-fresh ingredients, and an elevated guest experience.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands‑on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $75,000.00 - USD $85,000.00 /Yr.