Sous Chef

Jupiter, a second restaurant from the team behind King, celebrates the generous simplicity of regional Italian food and drink in New York’s iconic Rockefeller Center.

We're seeking a dynamic Sous Chef to join our tight-knit management team. You'll work closely with our chefs and cooks to execute the culinary vision of the restaurant by overseeing all aspects of the kitchen. At Jupiter, we value continuous improvement, mutual respect, hard work and fun and are looking for a hungry teammate to lead a big team with a lot of moving pieces.

Team, Leadership, Culture

• Manage, motivate and mentor a diverse staff.
• Develop a kitchen team culture founded in pro-active problem-solving, continuous improvement and joy.
• Expedite lunch and dinner services, always promoting a culture of curiosity, kindness and respect amongst and between BOH and FOH teams.
• Remain calm, clear-headed and logical during high-pressure services.
• Have a deep interest in Italian food, a thorough understanding of ingredients and seasonality, and a desire to coach a team in the craft of cooking.
• Be hungry; taste everything, make constant tweaks and adjustments to push the food to the best version of itself.

Financial

• Learn and oversee systems of food cost management and engage in decision-making about vendors and pricing.
• Review labor figures, comparing to weekly budgets. Revise scheduling pars with CDC seasonally to hit fluctuating labor needs.
• Monitor ordering procedures, waste and spoilage, poor handling/production procedures, portioning problems, equipment failure, yield problems, and inventory procedures. Coach the team to understand the financial implications of their daily activities.
• Learn to interpret the P&L with the EC and implement on-the-ground changes to hit financial goals.
• Place daily food and cleaning supply orders in consultation with daily budgets, develop relationships with suppliers and a knowledge of seasonal offerings.

Operational

• Oversee the daily operations of the kitchen, including daily opening and closing, prep lists, inventory, scheduling, and training while upholding standards, product quality and cleanliness.
• Work with EC and CDC to hone the team; participate in interviews, selection, and hiring of BOH team members.
• Work with CDC to maintain all facilities including repairs and DOH readiness.
• Assist in the planning and development of seasonal menus and recipes.
• Plan and execute a wide array of on- and off-site events.
• Proactively spearhead systems; we are never done evolving the way we do things.