Sous Chef

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

Job summary

A prestigious restaurant group in New York is searching for an experienced Sous Chef to assist in running their award-winning kitchen. You will ensure exceptional food quality and manage a diverse team. Candidates should have 5-7 years of fine dining and management experience, as well as a strong understanding of high-volume operations. The role offers significant growth opportunities within a certified B Corp and one of the top restaurant groups in the UK.

Qualifications

• 5-7 years of fine dining experience required, including management roles in upscale culinary environments.
• Extensive experience managing top-tier kitchens in New York and other prominent locations.
• Comfortable managing high-volume operations.

Responsibilities

• Ensuring food quality and consistency.
• Participating in menu development and tastings.
• Managing kitchen's financial performance.

Skills

Fine dining experience

Management skills in culinary environments

Leadership capabilities

Interpersonal skills

Menu development experience

Job description

Hawksmoor New York opened to rave reviews in 2021 and welcomed guests into our beautiful restaurant, based in a National Historic Landmark—The United Charities Building.

We are now excited to commence a search for a Sous Chef to support our Exec Chef in running our award-winning kitchen, ensuring exceptional food quality at all times. We are looking for someone with experience in steakhouses, with a passion for food and a love of managing a large diverse team.

Work somewhere awesome

Shortly after being named the best steak restaurant in the world, we became a certified B Corp last year and ranked as one of the UK’s top 100 Best Companies to work for, for 11 years in a row. This is alongside being rated as one of the most sustainable restaurant groups in the industry and raising over £1 million for charity. We are currently in a period of ambitious growth, meaning huge progression opportunities for everyone.

Key responsibilities of the role include

• Food quality and consistency
• Taking part in menu development and tastings
• Efficiency of services/kitchen
• Product and service standards
• Maintenance of kitchen equipment
• Set an example to staff when running the pass or working on a section.
• Giving support to senior staff within the team FOH/BOH
• To support the Head Chef and manage the kitchen’s financial performance, including:
• Being aware of GP targets
• Ensure stock levels are appropriate and ordering is optimized.
• A good understanding of Product / Company recipes / Systems, including QSR & Stock management

To be considered for the role you will have

• 5-7 years of fine dining experience required, including management roles in upscale culinary environments.
• Extensive experience managing top-tier kitchens in New York and other prominent locations.
• Comfortable and adept at managing high-volume operations, proficient in handling both high covers and revenue.
• Exceptional management and interpersonal skills, demonstrated in effectively leading teams.
• Strong leadership capabilities with a talent for mentoring, coaching, and training both front-of-house (FOH) and back-of-house (BOH) staff.

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