Sous Chef

Mastro's Restaurants; New York (NY); On-site; USD 78,000 - 90,000; Full time

Benefits offered by this job

Comprehensive training

Career growth

Dining discounts

Health plans

Dental & vision

401(k) plan

Sick leave

Paid time off

Bonus potential

Job summary

Mastro’s Restaurants in New York is seeking a Sous Chef to support the Executive Chef by running kitchen operations, supervising staff, and ensuring quality, consistency, and food safety.

You will contribute to menu execution, training, and maintaining high culinary standards during daily service with a hands-on leadership approach and a Do Whatever It Takes attitude.

Qualifications

• 2+ years of culinary management in upscale/fine dining.
• Strong back-of-house operations, inventory controls and cost management.
• Excellent communication, leadership and conflict resolution skills.
• Stable and progressive work history; strong work ethic.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing all back-of-house staff and training.
• Aim to achieve or exceed budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures in accordance with OSHA regulations.

Skills

Culinary management

Leadership

Communication

Conflict resolution

Work ethic

Education

Culinary program degree

Job description

Overview

Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

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 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 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 an upscale / fine 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

EOE

Pay Range

USD $78,000.00 - USD $90,000.00 /Yr.