Sous Chef

Gjelina Group; New York (NY); On-site; USD 70,000 - 90,000; Full time

Job summary

A vibrant restaurant in Noho is seeking an experienced Sous Chef to lead a dynamic culinary team. This role involves overseeing kitchen operations, mentoring staff, and ensuring high food quality while collaborating on an innovative menu. Join us to elevate the guest experience in a high-energy environment.

Qualifications

• Strong leadership and communication skills.
• Knowledge of food safety and inventory management.
• Excellent cooking and organizational skills.

Responsibilities

• Assist with menu development and food preparation.
• Lead kitchen staff and ensure food quality.
• Manage daily operations and staffing schedules.

Skills

Leadership

Communication

Cooking

Knife Handling

Organizational Skills

Education

NY Manager Food Handler Certification

Sexual Harassment Prevention Training

Workers Comp Training

Job description

SOUS CHEF (Gjelina NY)

Salary Range:$70,000 to $90,000 per year (DOE and state)

Gjelina Restaurantin Noho on Bond St. is looking for an experiencedSous Chefto join our vibrant culinary team! This high-volume, high-energy kitchen thrives on creativity and precision, with a strong focus on ingredient-driven dishes and exceptional flavors. If you're passionate about leading a team, collaborating with talented chefs, and upholding the highest culinary standards, we'd love to have you join us. Bring your expertise and enthusiasm to help elevate the guest experience and keep our kitchen running at its best.

Join our team as aSous Chef, where you'll collaborate with the Chef's team to create and execute an innovative, ingredient-driven menu. You'll oversee kitchen operations, mentor staff, and ensure high food quality, cleanliness, and safety standards. With a hands-on leadership approach, you'll train and develop the team while managing kitchen systems and supporting menu creation.

Key Responsibilities:

• Assist with menu development and food preparation per the restaurant's concept.
• Lead kitchen staff, ensuring food preparation consistency, quality, and safety.
• Train, mentor, and develop staff across all kitchen stations.
• Oversee inventory management, ordering, and cost control to stay within budget.
• Maintain kitchen cleanliness, sanitation, and compliance with health and safety standards.
• Manage daily operations, including line checks, prep, and staffing schedules.
• Collaborate with Chef de Cuisine and Executive Chef to meet financial and operational goals.
• Participate in special events, media promotions, and charity efforts when needed.

Requirements:

• Strong leadership and communication skills with the ability to train and inspire.
• Knowledge of food safety, inventory, and financial management (P&L, labor costs).
• Must have excellent cooking, knife handling, and organizational skills.
• Ability to work under pressure and manage time efficiently.
• Flexible schedule, with the ability to work evenings, weekends, and holidays.
• NY Manager Food Handler Certification, Sexual Harassment Prevention Training, and Workers Comp Training.

Physical Demands & Work Environment:

• Ability to stand and walk for long periods.
• Lift/carry up to 50 pounds.
• Work in a fast-paced kitchen environment with moderate noise levels.

Equal Opportunity Employer:

We value diversity and are committed to providing an inclusive environment where everyone can thrive.