Sous Chef

The Sous Chef at Somssi works directly with the Executive Sous Chef, Managing Partner, and Naeun Hospitality culinary leadership team and plays a key role in the daily execution of the Somssi culinary program.

This role is responsible for leading prep and service, maintaining consistency in food quality and execution, supporting team development, and ensuring that all culinary operations are carried out with excellence, organization, and attention to detail. The Sous Chef serves as a leader on the kitchen floor and helps foster a culture of professionalism, mentorship, curiosity, and continuous improvement.

This position reports to the Executive Sous Chef and is a salaried management position.

Core Responsibilities
Kitchen Leadership & Service

• Lead the culinary team before, during, and after service to ensure smooth and organized execution.
• Ensure the team is prepared and ready before service, focused and performing during service, and constructively identifying opportunities for improvement afterwards.
• Maintain high standards of quality, consistency, and presentation for all dishes leaving the kitchen.
• Actively participate in service, supporting production and assisting stations as needed.
• Monitor daily cover counts, allergies, dietary restrictions, and special requests to ensure the kitchen is prepared for service.
• Serve as a liaison between the kitchen and front-of-house teams to ensure clear communication and seamless service.
• Foster a professional, focused, and respectful work environment within the kitchen.

Team Leadership & Development

• Provide clear direction and prioritize tasks so that prep and service needs are completed efficiently and on time.
• Coach and mentor culinary team members through daily feedback, hands-on leadership, and leading by example.
• Support onboarding and training of new kitchen team members.
• Participate in trails and candidate evaluations as requested.
• Promote accountability while leading with professionalism, empathy, and respect.

Facilities & Maintenance

• Develop a working knowledge of all restaurant equipment, utilities, and building systems.
• Coordinate repair and maintenance needs by communicating with the appropriate vendors and notifying culinary and operations leadership of urgent issues.
• Help oversee preventative maintenance schedules for kitchen equipment and facilities, ensuring quarterly and recurring maintenance is completed on time.

Training & Development

• Train and support kitchen staff while reinforcing standards of quality, execution, organization, and cleanliness.
• Model and uphold the highest standards of preparation, time management, food production, service execution, and grace under pressure.
• Provide ongoing coaching to ensure consistency across all stations.
• Foster a culture of continued culinary development and learning.
• Assist in organizing training sessions, tastings, and educational opportunities for the culinary team.

Kitchen Operations

• Ensure all stations are properly set up and prepared for service.
• Oversee opening and closing procedures, including:
• Preparing daily prep lists
• Reviewing cooler organization and product storage
• Ensuring all items are properly labeled and dated
• Maintaining overall kitchen cleanliness and organization
• Oversee daily prep production and station readiness.
• Assist with ordering and inventory management according to established par systems.
• Review incoming products daily to ensure quality meets kitchen standards.
• Maintain organization, labeling, storage, and cleanliness throughout the kitchen.
• Identify operational challenges and communicate opportunities for improvement to culinary leadership.

Food Safety & Compliance

• Ensure all team members operate in accordance with NYC Department of Health food safety and sanitation standards.
• Maintain and enforce high standards of cleanliness, organization, and workplace safety.
• Maintain or obtain a valid NYC Food Protection Certificate within 30 days of hire.
• Ensure all kitchen staff adhere to proper food handling, sanitation, and storage procedures.
• Administrative Responsibilities
• Assist with inventory counts and product organization.
• Support implementation of kitchen systems and operational procedures.
• Communicate maintenance and equipment concerns to culinary leadership.
• Maintain accurate prep, storage, labeling, and product rotation practices.
• Work collaboratively with culinary and front-of-house leadership to ensure smooth daily operations.

Menu Execution

• Assist with recipe testing and implementation of new dishes.
• Participate in tastings and menu education.
• Support the successful execution of menu updates and seasonal menu changes.
• Help maintain consistency and integrity of all recipes, techniques, and presentation standards.
• Expectations
• Lead by example in professionalism, organization, and work ethic.
• Maintain composure and strong leadership during busy service periods.
• Demonstrate excellent communication skills and the ability to effectively manage multiple priorities in a fast-paced environment.
• Foster a collaborative kitchen culture grounded in respect, accountability, and growth.
• Demonstrate curiosity and commitment to continued culinary learning.
• Possess a passion for creating memorable guest experiences through thoughtful cooking and hospitality.

Qualifications

• Minimum 2 years of experience in an upscale restaurant environment, preferably in a Jr Sous Chef/Tournant or comparable leadership role.
• Strong understanding of kitchen operations, food production systems, and service execution.
• Ability to effectively prioritize and manage multiple responsibilities while maintaining exceptional attention to detail.
• Demonstrated leadership, coaching, and team development skills.
• Strong knowledge of sourcing, ingredients, preparation methods, and cooking techniques.
• NYC Department of Health Food Protection Certificate, or ability to obtain within 30 days of hire.
• Proficiency in Google Workspace and/or Microsoft Office.
• Knowledge and/or experience with Korean cuisine is appreciated but not required.

Physical Requirements

• Ability to stand and walk for an entire shift, including moving safely through all areas of the restaurant.
• Ability to safely and effectively use all necessary tools and equipment.
• Ability to lift and carry up to 25 pounds as needed.
• Ability to work efficiently and effectively in a fast-paced kitchen environment.

General Responsibilities

• Comply with and monitor all New York City and New York State labor laws as they apply to kitchen operations.
• Support additional projects and initiatives as directed by the Executive Sous Chef, Managing Partner, or Naeun Hospitality leadership.
• Maintain a commitment to the values of hospitality, teamwork, professionalism, and continuous improvement that define Somssi.