Sous Chef / Kitchen Manager - Upscale Steakhouse

NextGen Hospitality Solutions; New York (NY); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Competitive salary

Job summary

NextGen Hospitality Solutions in New York invites applications for a Sous Chef / Kitchen Manager at our upscale steakhouse. This full-time, on-site role blends hands-on cooking leadership with kitchen operations oversight.

You will train staff, collaborate on menu development with the Executive Chef, ensure food safety, and maintain top-quality plating to deliver an exceptional dining experience. The position offers growth opportunities in a vibrant culinary environment.

Qualifications

• Proven experience in upscale dining environments.
• Strong culinary skills and techniques.
• Knowledge of kitchen equipment and safety regulations.
• Excellent leadership and team management abilities.
• Ability to work in a fast-paced environment and make quick decisions.
• Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

• Assist in the management of kitchen operations and workflow.
• Supervise and train kitchen staff in food preparation and presentation.
• Collaborate with the Executive Chef on seasonal menu planning.
• Ensure adherence to food safety and sanitation standards.
• Manage inventory, stock levels, and ordering of supplies.
• Maintain high-quality food standards and presentation.
• Oversee food preparation, cooking, and plating processes.
• Resolve any kitchen-related issues and maintain a positive work environment.

Skills

Leadership

Team management

Culinary skills

Food safety

Menu development

Communication

Education

Culinary degree

Job description

Description

NextGen Hospitality Solutions is excited to announce the opening for a Sous Chef / Kitchen Manager at our upscale steakhouse in New York. This full-time, on-site position offers a fantastic opportunity for culinary professionals with mid-senior level experience to bring creativity and leadership to our exceptional kitchen team.

As the Sous Chef / Kitchen Manager, you will play a critical role in ensuring the highest culinary standards are met while delivering an outstanding dining experience. You will oversee kitchen operations, manage staff, and collaborate with our Executive Chef on menu development, ensuring our steakhouse continues to be a top choice for our valued guests. We provide a competitive salary range of $80,000 - $85,000 annually, along with opportunities for growth in a vibrant culinary environment.

Responsibilities

• Assist in the management of kitchen operations and workflow
• Supervise and train kitchen staff in food preparation and presentation
• Collaborate with the Executive Chef on seasonal menu planning
• Ensure adherence to food safety and sanitation standards
• Manage inventory, stock levels, and ordering of supplies
• Maintain high-quality food standards and presentation
• Oversee food preparation, cooking, and plating processes
• Resolve any kitchen-related issues and maintain a positive work environment

Requirements

• Proven experience as a Sous Chef or Kitchen Manager, preferably in upscale dining
• Strong culinary skills and expertise in cooking techniques
• Knowledge of kitchen equipment and food safety regulations
• Excellent leadership and team management abilitiesAbility to work in a fast-paced environment and make quick decisions
• Strong communication skills and attention to detail
• Culinary degree or equivalent certification is preferred
• Flexibility to work evenings, weekends, and holidays as needed