Sous Chef

High end Japanese fusion restaurant is looking for hands on, talented and energetic Sous chef to lead our Hot Kitchen experienced team.

Our ideal candidate:

Professional, polished and poised Extensive knowledge of inventory, waste log and control, labor management, maintain cogs, and high end volume food services. Team leader and motivator Ability to guide and train all employees Impeccable standards for cleanliness, organization, and consistency Well versed in Asian cuisine is a plus, Spanish speaking is a plus. Collaborative with FOH managers who are involved with service and guest experience Menu/ Recipe Development Minimum 2 years experience in a comparable professional kitchen. Food safety certified by the NYC DOH.

Responsibilities:

Scheduling 25 to 30 employees Monthly Inventory Ordering and overseeing daily invoices Maintain DOH‑ready standards through daily checklists and walkthroughs Reporting maintenance issues to General Manager and Assistant General Manager Support daily service execution, stepping into stations whenever needed Assist Chef with creating and crafting monthly specials

Benefits:

Health insurance Paid Time Off (PTO) BRI Commute Benefit Performance-based bonus opportunities Majority federal holidays off Supportive, growth‑oriented environment Employee dining discount

Pay:

$70,000.00 - $75,000.00 per year

Benefits:

Food provided Health insurance Paid time off

Work Location:

In person