Sous Chef - Rabble HK

Flanker LV; New York, Northern (NY, KY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Competitive pay

Job summary

Rabble HK LLC in New York, NY is seeking a professional Sous Chef to lead BOH operations and contribute to a premium dining experience.

The role requires 2+ years in a high-volume kitchen, strong culinary and sanitation knowledge, and a current NY Food Handler Card. Candidates should demonstrate leadership, budgeting insight, and effective communication while working evenings and weekends.

Qualifications

• Minimum 2 years experience as Sous Chef in a high-volume restaurant.
• Sanitation knowledge and safe food handling.
• Current New York Food Handler Card.

Responsibilities

• Oversee kitchen operations; ensure safety, quality and profitability.
• Schedule, train and develop kitchen staff.
• Maintain payroll, inventory and purchasing systems.
• Adhere to BOH standards and safety procedures.

Skills

Leadership

Verbal & written communication

Menu planning

P&L awareness

Organizational skills

Problem solving

Excel

Word processing

BOH maintenance

Education

New York Food Handler Card

Tools

Microsoft Word

Excel

Job description

# Sous Chef - Rabble HKHot JobRABBLE HK LLC - New York, NY 10036## OverviewSalary Range$75,000.00 - $80,000.00 SalaryPosition TypeFull TimeCategoryRestaurant - Food Service## Sous ChefThis highly anticipated concept will feature culinary leadership by Daniel Ontiveros, mixology by Francesco Lafranconi, and a premium, immersive design by Rockwell Group led by David Rockwell. We are now a professionals Sous Chef to join a restaurant built on craft, hospitality, and excellence. Carver Road Hospitality invests in, develops, and operates award-winning restaurants, lounges, and lifestyle experiences across New York City, Las Vegas, Salt Lake City, and beyond. Known for elevating standards and creating unforgettable guest moments, we offer meaningful growth opportunities within a forward-thinking hospitality company. Join our team as we open this exciting new Modern American Steakhouse. Now accepting applications for all FOH and BOH positions. Let’s create something extraordinary together.**POSITION SUMMARY** The Sous Chef directly supports the Executive Chef in all aspects of BOH operations; oversees kitchen operations to ensure safety, quality, recipe accuracy and financial profitability. Additionally, the Sous Chef is responsible for the scheduling, training, access, and professional development of kitchen employees. T**DUTIES AND RESPONSIBILITIES*** Displays an in-depth knowledge of assigned recipes and actively shares new culinary knowledge.* Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing.* Assist with interviewing, hiring, and training new applicants.* Responsible for all kitchen job performance reviews.* Coaches and develops heart-of-house employees by setting clear guidelines and expectations.* Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.* Ensures all employees are compliant with all BOH standards and procedures.* Portrays a positive and professional attitude and appearance.* Understands the policies and procedures of the organization and adheres to the Company standards outlined in the company Handbook.* Complete all required Jolt checklists.* Works with safety as a priority and follows department and company safety standards.* Maintains relevant knowledge of industry through continuing education and training.* Attend and participate in any training sessions, departmental meetings, and daily pre-service meetings.* Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA.* All other duties as assigned.**OUR IDEAL CANDIDATE****Experience, Education, and Certifications*** Has at least 2 years previous experience as a Sous Chef in high volume restaurant.* Sanitation knowledge, culinary knowledge, and demonstrated knife skills and safe food handling required.* Current New York Food Handler Card.**Skills*** Can illustrate consultative skills and ability to work cross-functionally.* Exhibits excellent verbal and written communication skills.* Displays strong menu planning and demonstrated financial acumen with P&L statements, and labor models.* Possesses excellent organizational skills, problem-solving skills, and time management ability.* Demonstrates strong problem-solving skills through the ability to diagnose and develop recommended solutions.* Computer proficient to include Microsoft word and Excel.* Takes appropriate actions to maintain and/or repair all BOH equipment to ensure staff safety.**Physical Demands*** Ability to move throughout the business (standing, walking, kneeling, bending) for extended periods.* Ability to make repeating movements of the arms, hands, and wrists.* Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.* Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds/25 kilograms.* Ability to turn or twist body parts in a circular motion.* Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environments.**Additional Requirements*** Ability to work evenings, weekends, and holidays, as needed.**As an important member of our team, you’ll be eligible for:*** Health, Dental, and Vision insurance* Competitive Pay*The employee is expected to adhere to all company policies and to function as a role model. This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Carver Road Hospitality reserves the right to make changes to the above job description and all other duties assigned. Nothing herein shall restrict Carver Road Hospitality management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time. We are an equal-opportunity employer and value diversity and inclusion.*