Sous Chef

Jfrestaurants; New York (NY); On-site; USD 70,000 - 80,000; Full time

Job summary

An established industry player is seeking a passionate Sous Chef to lead its culinary team in New York City. This hands-on leadership role involves overseeing kitchen operations, maintaining quality standards, and driving cost control and menu development. The ideal candidate will thrive in a fast-paced environment, demonstrating strong leadership and organizational skills while nurturing a culture of excellence among the team. This position offers a fantastic opportunity for culinary professionals eager to advance their careers in a dynamic and supportive setting.

Benefits

PTO package

Medical, Dental, and Vision

Transit Benefits

401K

Dining perks across all Restaurants properties

Opportunities for professional development

Qualifications

• Minimum 2 years of experience in a Sous Chef or similar leadership role.
• Strong leadership and organizational skills.

Responsibilities

• Oversee daily food production, ensuring consistency and quality.
• Train and supervise line cooks, fostering a culture of excellence.

Skills

Leadership

Cost Control

Menu Development

Team Development

Food Production

Education

NYC Food Protection Certification

Job description

John Fraser Restaurants is seeking a Sous Chef to join our culinary team in New York City.

This is a hands-on leadership role responsible for overseeing kitchen operations, maintaining quality standards, and ensuring efficient food production. The ideal candidate is a strong team leader with a passion for excellence and a keen eye for cost control, menu development, and staff development.

Key Responsibilities:

1. Food & Labor Cost Management
   • Oversee daily food production, ensuring consistency and quality.
   • Manage ordering of dry goods, produce, meat, and seafood.
   • Monitor waste logs and implement cost-control measures.
   • Adjust staffing levels based on business demands and reconcile payroll.
2. Menu Development & Execution
   • Participate in menu standardization.
   • Train BOH teams on menu updates and execution.
   • Maintain updated mise en place and ensure seamless service.
3. Team Leadership & Staff Development
   • Train and supervise line cooks, fostering a culture of excellence.
   • Lead daily BOH line-ups.
4. Compliance & Kitchen Maintenance
   • Ensure all Department of Health (DOH) standards and HACCP logs are maintained.
   • Communicate maintenance needs promptly.
5. Service & Operations
   • Provide kitchen pass coverage for approximately five shifts per week.
   • Support multiple outlets, including a restaurant, bar, commissary, room service, and events.

Requirements:

• Minimum 2 years of experience in a Sous Chef or similar leadership role.
• NYC Food Protection Certification required.
• Strong leadership and organizational skills.
• Ability to thrive in a fast-paced, high-volume environment.

This is a great opportunity for a driven culinary professional to take the next step in their career. If you are passionate about food, hospitality, and team development, we’d love to hear from you.

Benefits:

• Salary - $70,000 – $80,000 (based on experience)
• PTO package
• Medical, Dental, and Vision
• Transit Benefits
• 401K
• Dining perks across all Restaurants properties
• Opportunities for professional development

We are an equal opportunity employer.