SOUS CHEF

• KORA

•

SUNNYSIDE, QUEENS

About Kora KORA is a Filipino bakery and café rooted in family recipes, cultural exploration and open-door hospitality. What began in 2020 as a small apartment-kitchen project in Woodside grew into a nationally recognized bakery with a permanent home in Sunnyside, Queens. Our pastry program combines Filipino flavors and memories with rigorous technique, thoughtful storytelling and generous hospitality. The role We are seeking a hands-on Sous Chef to lead the daily execution of our kitchen alongside our Executive Chef and ownership team. This person will turn recipes and creative direction into an organized, efficient production day; coach and develop the team; protect quality and food-safety standards; and step in wherever the kitchen needs leadership. The person we are looking for is warm, positive and genuinely invested in people—but also comfortable holding the line. You should be able to give direct feedback, correct a miss in the moment, and follow through without creating fear or drama. We want a leader who can nurture talent and insist on excellence at the same time. What you'll lead Daily and weekly production planning, prep lists, station assignments, shift priorities and service readiness. Hands-on execution across all production, including but not limited to mixing, fermentation, lamination, baking, frying, filling, cooking, finishing and packaging. Quality control for taste, texture, appearance, portioning, yields and presentation; product that misses standard does not move forward. Training, coaching and supervision of pastry cooks, bakers, baking assistants, line cooks and porters. Clear real-time feedback and respectful accountability for technique, urgency, attendance, sanitation, teamwork and conduct. Food safety, storage, labeling, FIFO, allergen awareness, time and temperature controls, and daily/deep-cleaning systems. Inventory awareness, ordering & receiving, pars, yield and waste tracking, and timely communication of purchasing needs. Production and fulfillment for catering, events, seasonal programs and other high-volume orders. Timely coordination with front-of-house leaders on readiness, counts, sell-outs, allergens and guest-impacting changes, plus kitchen leadership during the Executive Chef's absence.