Sous Chef

Soho Diner, the iconic downtown restaurant located within the Soho Grand Hotel, is seeking an experienced, motivated Sous Chef to join our culinary leadership team. This role is ideal for a disciplined, hands-on kitchen leader who thrives in a high-volume environment and takes pride in consistency, organization, and execution.

Serving a discerning local and international clientele across breakfast, lunch, brunch, and dinner, the Sous Chef works closely with the Executive Chef and Executive Sous Chef to uphold culinary standards, strengthen systems, and support team performance. This position requires a leader who is comfortable owning outcomes, mentoring cooks, and maintaining structure in a fast-paced, demanding operation.

As a member of the management team, the Sous Chef leads from the line, models professionalism, and contributes to a kitchen culture where expectations are clear, communication is respectful, and accountability is shared.

ROLE RESPONSIBILITIES

• Ensure consistent execution of all standard menu items across all meal periods, prepared to specification and verified through standardized line checks

• Oversee daily production and service execution for assigned services (breakfast, lunch, brunch, dinner)

• Maintain strict adherence to Department of Health standards, food safety, and sanitation requirements

• Lead by example on the line, supporting cooks and expediting service as needed

• Coordinate closely with front-of-house leadership to ensure smooth service flow and guest satisfaction

• Schedule kitchen staff responsibly while managing labor costs within approved payroll targets

• Maintain a clean, organized, and efficient back-of-house operation

• Foster a safe, professional, and respectful work environment for all kitchen staff

• Manage ordering and inventory to ensure product availability while maintaining cost controls and vendor relationships

• Conduct regular checks of kitchen equipment and facilities, ensuring safe operation and timely maintenance reporting

QUALIFICATIONS Required

• Minimum 3+ years of experience in a culinary management or supervisory role

• Strong working knowledge of high-volume kitchen operations and food safety standards

• Proven ability to lead, train, and hold teams accountable

• Excellent organizational, communication, and problem-solving skills

• Ability to communicate effectively in English, both verbally and in writing

• Valid NYC Food Protection Certificate (or ability to obtain promptly)

• Basic computer proficiency (Word, Excel, inventory or kitchen management systems)

• Ability to meet the physical demands of the role, including lifting up to 50 lbs

• Open availability, including nights, weekends, and holidays

• Authorization to work in the United States

Preferred

• Culinary school education

• Experience contributing to menu development and refinement

• Demonstrated success exceeding Department of Health standards