Sous Chef, Restaurant

Loews Hotels & Co; New York (NY); On-site; USD 68,000 - 85,000; Full time

Benefits offered by this job

Health benefits

401(k) with company match

Paid time off (Sick days, vacation, &/

Tuition reimbursement

Job summary

Loews Regency New York Hotel in Midtown Manhattan seeks an experienced Chef de Partie/Sous Chef to manage kitchen staffing, ensure cost-effective operations, and supervise culinary teams. You will oversee prep, production, inventory, and sanitation while maintaining Loews standards.

The role requires 3–5 years in quantity food production, supervisory experience, and an culinary institute degree or ACF certification. Weekend/holiday flexibility is expected.

Qualifications

• ACF certification as Sous Chef or culinary degree and equivalent experience
• Three to five years experience in quantity food production
• One plus years supervisory experience in quantity food production
• Excellent culinary skills and knowledge of food production techniques
• Thorough knowledge of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift up to 35 pounds and push carts up to 200 pounds
• Outstanding leadership, management, organizational, and communication skills
• Ability to speak, read and write English
• Ability to work flexible schedule including weekends and holidays

Responsibilities

• Maintains restaurant kitchen staffing levels to provide for optimal performance of all duties
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Ensures smooth, cost effective operation of restaurant food production activities including labor management and inventory control
• Supervises opening and closing operations
• Supervises food handlers in preparation and production of hot and cold items
• Orders raw ingredients for menu items
• Receives and stores ingredients properly
• Oversees adherence to recipes, plating, portion control and garnishes
• Organizes staff to ensure timely preparation and service of food cooked to order
• Monitors safety and sanitation standards in all prep and cooking areas
• Reports equipment maintenance needs to Engineering
• Interviews, trains, coaches and disciplines staff per Loews standards
• Completes required onboarding and training
• Reviews payroll and helps manage daily labor costs
• Attends hotel meetings and communicates across departments
• Maintains cleanliness and equipment condition
• Follows hotel policies and procedures
• Promotes teamwork
• Performs other duties as assigned

Skills

Sous Chef cert

Culinary degree

Quantity food production

Supervisory experience

Leadership skills

English literacy

Education

Culinary institute degree

Job description

Loews Regency New York Hotel has a legacy of luxury - expertly orchestrated and masterfully performed. Located in midtown Manhattan, the property seamlessly blends its iconic Art Deco design with modern sensibilities, craftily merging form and function to compliment 50 years of service expertise. Welcome to our Park Avenue Allure.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer

• Competitive health & wellness benefits, 401(k) & company match
• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks and more

Job Specific

• Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements
• Supervises/performs kitchen opening and closing operations
• Supervises/assists food handlers in the preparation and production of all hot and cold food items
• Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
• Ensures that all raw food ingredients are received and stored in the proper manner
• Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
• Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
• Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order
• Reports all equipment maintenance needs to Engineering
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
• Follows New Hire Training and onboarding program in accordance with hotel policy
• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events
• Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
• Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant
• One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
• Excellent culinary skills and knowledge of food productions techniques
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
• Outstanding leadership, management, organizational, and communication skills
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

Salary range for this position, based on experience, is $68,000.00 to $85,000.00.