Sous Chef

One Bryant Park; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

One Bryant Park is seeking a dynamic Junior Sous Chef to oversee daily kitchen operations in a new Japanese fine dining restaurant. This role supports Senior/Executive Chefs, ensures food quality and consistency, and drives efficient kitchen performance.

The ideal candidate has strong leadership, excellent culinary skills, and proven experience in high-volume kitchens. Expect a fast-paced environment with a focus on guest experiences and exceptional standards.

Qualifications

• Minimum 6 years of professional kitchen experience.
• At least 3 years in a Sous Chef and/or 5 years in a Senior Line Cook role.
• Owns several types of knives and can sharpen them with a stone.
• Strong knowledge of cooking techniques and kitchen operations.
• Ability to lead and motivate a team under pressure.
• Knowledge of food safety and sanitation regulations.
• Ability to stand for long periods and lift up to 50 lbs.
• Legal authorization to work in the United States.

Responsibilities

• Assist the Senior Sous Chefs in daily kitchen operations.
• Ensure consistent execution of menu items to company standards.
• Supervise food preparation, cooking, and plating.
• Identify and propose improvements in daily operations.
• Maintain proper food handling, sanitation, and safety standards (NYC DOH / HACCP).
• Supervise line cooks, prep cooks, and kitchen staff during shifts.
• Train and mentor kitchen staff on techniques, recipes, and standards.
• Promote teamwork, discipline, and a positive kitchen culture.

Skills

Leadership

Team management

Communication

Food safety knowledge

Culinary techniques

Stand for long periods

Lift up to 50 lbs

Education

NYC Department of Health Food Protection Certificate

Legal authorization to work in the United States

Tools

Knives collection

Knife sharpening

Job description

We are excited to announce the opening of a new Japanese Fine Dining restaurant and are seeking a dynamic and experienced Junior Sous Chef to join our team. This position offers an exciting opportunity to oversee daily operations, ensure exceptional guest experiences, and maintain the highest standards of culinary excellence. The Junior Sous Chef supports the Senior Sous Chefs / Executive Chefs in all kitchen operations and plays a key role in maintaining food quality, consistency, and kitchen efficiency. This position requires strong leadership, excellent culinary skills, and the ability to manage daily kitchen operations in a fast-paced environment.

• Assist the Senior Sous Chefs in daily kitchen operations
• Ensure consistent execution of menu items to company standards
• Supervise food preparation, cooking, and plating
• Continuously identify and propose improvements in daily operations
• Maintain proper food handling, sanitation, and safety standards (NYC DOH / HACCP)
• Supervise line cooks, prep cooks, and kitchen staff during shifts
• Train and mentor kitchen staff on techniques, recipes, and standards
• Promote teamwork, discipline, and a positive kitchen culture

Quality Control

• Monitor food quality, taste, and presentation at all times
• Conduct daily tastings and station checks
• Ensure recipes and portion control are followed accurately

Inventory & Ordering

• Assist with ordering, receiving, and inventory management
• Monitor food cost, waste, and spoilage
• Properly label, store, and rotate products (FIFO)

Operational Support

• Assist with scheduling and shift planning
• Support menu development, specials, and seasonal changes
• Communicate effectively with FOH and management teams

Qualifications:

• Minimum 6 years of professional kitchen experience
• At least 3 years in a Sous Chef and/or 5 years in a Senior Line Cook role
• Owns several types of knives and is able to sharpen knives with a sharpening stone and manage them responsibly.
• Strong knowledge of cooking techniques and kitchen operations
• Ability to lead and motivate a team under pressure
• Knowledge of food safety and sanitation regulations
• Ability to stand for long periods and lift up to 50 lbs
• Legal authorization to work in the United States

Preferred:

• Experience in fine dining or high-volume restaurants
• Experience with Japanese cuisine / French cuisine / Modern cuisine
• NYC Department of Health Food Protection Certificate
• Strong organizational and communication skills
• Bilingual (English / Japanese) is a plus