Sous Chef

Catch Hospitality Group; New York (NY); On-site; USD 70,000 - 78,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Employee discounts

Health benefit plans

401(k)

Paid sick leave

Paid time off

Monthly bonus potential

Job summary

Catch Hospitality Group is seeking an experienced Culinary Manager to ensure guest satisfaction and manage a high-volume kitchen team. You will assist the Executive Chef in training and overseeing back of house staff while ensuring operational excellence.

The ideal candidate will have at least 2 years in culinary management, strong leadership skills, and be a graduate of an accredited culinary program. A competitive salary and comprehensive benefits are offered.

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment.
• Strong knowledge of back of house operations including staff supervision, inventory controls, and product quality.
• Stable and progressive work history with a strong work ethic.

Responsibilities

• Ensures excellence in guest satisfaction with a lead by example management style.
• Assist the Executive Chef in managing back of house staff and ongoing training.
• Achieve or exceed budgeted labor and cost centers.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area.

Skills

Culinary Management

Inventory Control

Leadership Skills

Conflict Resolution

Strong Communication

Education

Culinary Program Graduate

Job description

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

• Ensures excellence 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 a high‑volume 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 monthly inventories, 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 a full‑service, high‑volume dining establishment
• Strong knowledge and attention to detail on 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 $70,000.00 - USD $78,000.00 /Yr.