Sous Chef

FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

Following Buenos Aires and Miami Beach, Faena New York, will find its home at 500 West 18th Street, overlooking the High Line in a building designed by Bjarke Ingels Group. This latest opening will be synonymous with sophistication, glamour, breathtaking artwork, and cultural trendsetting. This opening will mark the resurgence of luxury nightlife experiences in New York with dynamic food and beverage venues and programming that will make Faena the ultimate destination for the sophisticated traveler to New York.

JOB OVERVIEW

The Sous Chef plays a key role in supporting the Chef de Cuisine and Executive Sous Chef in the overall culinary operations at Faena New York. This position ensures consistency in food preparation, supervision of kitchen staff, adherence to sanitation standards, and a seamless dining experience aligned with Faena’s commitment to luxury and excellence.

DUTIES AND RESPONSIBILITIES

• Supervise daily food production, ensuring consistent quality, taste, and presentation.
• Oversee mise en place preparation and station organization prior to service periods.
• Lead and mentor line cooks and prep cooks with professionalism and high standards.
• Ensure compliance with DOH, HACCP, and hotel sanitation standards.
• Monitor inventory levels, assist with ordering, and ensure proper food storage and rotation.
• Collaborate with the Chef de Cuisine and Executive Chef on menu development, testing, and execution.
• Maintain kitchen cleanliness, safety, and readiness throughout the shift.
• Assist with scheduling, labor cost control, and kitchen productivity analysis.
• Provide feedback to team members and support training and development of junior staff.

QUALIFICATIONS DESIRED

• Minimum 3 years of culinary experience in fine dining or luxury hotel kitchens.
• Proven ability to lead and inspire kitchen teams under pressure.
• Culinary degree or certification preferred.
• Strong knowledge of classical and modern cooking techniques.
• Familiarity with NYC DOH guidelines and food safety requirements.
• Experience with high-volume banquet or restaurant operations preferred.

SKILLS

• Strong leadership, organization, and culinary execution skills.
• Ability to multitask and work efficiently in a fast-paced environment.
• High attention to detail in presentation and preparation.
• Passion for hospitality, food quality, and continuous improvement.
• Excellent communication and problem-solving abilities.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Endure various physical movements throughout the work areas
• Ability to move safely in uneven terrain or in confined spaces
• Remain active, constantly moving, or prolonged periods sitting at a desk and working on a computer throughout work shift
• Medium Work: Exerting up to 40 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly moving objects, may occasionally lift and/or move up to 25 pounds