Sous Chef: Lead Culinary Team in Michelin-Quality Kitchens

Gracious Hospitality Management; New York (NY); Sur place; USD 85 000 - 105 000; Plein temps

Avantages offerts par ce poste

Medical, Dental & Vision Insurance

401(k)

Flexible Savings Accounts (FSAs/HSA/HS

Paid Vacation & Sick Days

Résumé du poste

Gracious Hospitality Management is seeking a Sous Chef to assist the Chef de Cuisine in maintaining the highest standards of food quality, cost control, and consistency across our Michelin‑caliber establishments in New York.

You will manage labor, assist with recipe costing, and oversee weekly orders, while training and guiding the culinary team to meet budgetary goals and uphold our standards.

Qualifications

• Must read, speak, understand and follow English.
• Excellent organizational skills and attention to detail.
• Positive, results‑oriented, team‑player mentality.
• Ability to work under pressure in a high-paced environment.
• Knowledge of workplace safety and local health standards (DOH).
• Familiarity with restaurant management software and office tools.

Responsabilités

• Assist CDC in managing labor and food costs within budgetary goals.
• Cost out recipes regularly to ensure profitability.
• Prepare weekly product orders to minimize waste.
• Ensure food quality and timely delivery of dishes.
• Hire, train, supervise, and evaluate kitchen staff.
• Coordinate with CDC on menu development and specials.
• Lead pre-shift and staff training sessions.
• Oversee staff scheduling within budget constraints.

Connaissances

Kitchen leadership

Cost control

Staff training

Vendor relations

Team collaboration

Safety & compliance

Formation

Hospitality/Culinary management degree (preferred)

Description du poste

Gracious Hospitality Management is seeking a Sous Chef to assist the Chef de Cuisine in maintaining the highest standards of food quality, cost control, and consistency across our Michelin‑caliber establishments in New York.

You will manage labor, assist with recipe costing, and oversee weekly orders, while training and guiding the culinary team to meet budgetary goals and uphold our standards.