Sous Chef

SA Hospitality Group; Town of Florida (NY); On-site; USD 40,000 - 55,000; Part time

Job summary

A prominent hospitality group located in New York is seeking a Sous Chef to assist the executive chef in daily kitchen activities. The role involves managing culinary staff, ensuring food quality and presentation, and aiding in menu development. Candidates must be team-oriented with strong communication skills and experience in food handling. This part-time position offers the opportunity to work in a dynamic restaurant environment, contributing to a team focused on guest satisfaction.

Qualifications

• Ability to work as part of a team and maintain personal cleanliness.
• Communication skills in English for safety, collaboration, and guest interaction.
• Basic food handling, preparation, and cleaning skills.

Responsibilities

• Assist the executive chef in daily activities, including menu development and inventory.
• Review and manage performance of culinary staff, provide feedback.
• Maintain the quality and presentation of food to achieve favorable guest feedback.

Skills

Teamwork

Communication in English

Food handling and preparation

Time management

Active listening

Job description

Join to apply for the Sous Chef role at SA Hospitality Group.

SA Hospitality Group is Italian at heart, translating old‑world sensibilities to appeal to modern‑day New York City clientele. Since 2003, the company has expanded to 24 restaurant locations in Manhattan, Southampton, East Hampton, Aspen, Milan, and Palm Beach.

Position Purpose

The sous chef assists the executive chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control.

Key Responsibilities/Accountabilities

• Manager duties
  • Responsible for kitchen logistics when the chef is absent or assisting the chef when present (e.g., scheduling, payroll, menu descriptions).
  • Assist with staff food training and the creation of training materials (recipes, tastings, ingredient education).
• Labor/Staff Management
  • Review and manage performance of all culinary staff, provide feedback to the chef, coach when improvements are needed, and alert upper management of issues.
  • Follow and direct others in current safety procedures.
• Product/Food Presentation
  • Maintain the quality and presentation of food to achieve favorable guest feedback on OpenTable and social media.
  • Assist in the preparation of dishes while training others for consistency.
  • Ensure 100% consistency in dish presentation during service.
  • Contribute to new offerings, specials, and seasonal menu changes.
• Financial
  • Follow company procedures for proper and accurate food ordering.
  • Maintain inventory to prevent shortages and ensure freshness.
  • Assist the chef in aligning food cost and labor cost with goals.
  • Communicate strongly with front‑of‑house management.
• Administrative
  • Assist the chef with menu change proposals, costing, ingredient searches, and tastings.
  • Keep culinary and back‑of‑house documentation up to date (checklists, operations manual, personnel forms).
  • Attend all meetings requested by the chef or FOH managers.
  • Check company Outlook for incoming communication.
  • Participate in Avero reporting and remain current with daily reports.
  • Ensure compliance with health‑department rules to pass inspections.
• Service
  • Be present in the kitchen during all scheduled meal periods.
  • Prepare and cook dishes according to recipes while maintaining pace of orders.
  • Communicate last‑minute menu changes and item closures (86) efficiently to the front‑of‑house team.
  • Organize tastings of menu changes and daily specials for service staff.
• Self‑Development
  • Maintain current knowledge of food trends and ingredients.
  • Continuously develop culinary knowledge during own time; the company will assist with educational goals related to duties.

Minimal Essential Requirements

• Ability to work as part of a team and maintain personal cleanliness.
• Communication skills in English for safety, collaboration, and guest interaction.
• Basic food handling, preparation, and cleaning skills.
• Time management and ability to work under pressure in high‑volume environments.
• Active listening and learning skills.
• Reading and speaking comprehension skills.
• Discipline to follow established standards.
• Ability to lift up to 50 lbs.

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

Job description review: The job description will be reviewed periodically; duties and responsibilities may change with business necessity. Essential and marginal job functions are subject to modification.

We are an equal‑opportunity employer dedicated to a policy of non‑discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability, and other protected characteristics.

Seniority Level

Mid‑Senior level

Employment Type

Part‑time

Job Function

Management and Manufacturing; Industry: Restaurants