Sous Chef

We are seeking an experienced and highly motivated Sous Chef to join the leadership team of a chef-driven restaurant in Manhattan.

This position is ideal for a strong kitchen leader who thrives in a fast-paced environment, leads by example, and is passionate about building teams, maintaining high culinary standards, and delivering exceptional guest experiences.

Responsibilities
Support the Executive Chef in all aspects of kitchen operations.
Lead and supervise daily service, prep production, and kitchen organization.
Train, mentor, and develop BOH team members.
Maintain consistency in food quality, presentation, and execution.
Assist with scheduling, labor management, and staffing needs.
Manage ordering, receiving, inventory, and product organization.
Monitor food cost, waste control, and portion standards.
Ensure compliance with all NYC Department of Health and food safety regulations.
Collaborate on menu development, specials, and operational improvements.
Step into a leadership role during the Executive Chef's absence.

Qualifications
Minimum 5 years of professional kitchen experience.
At least 2 years in a Sous Chef or senior kitchen leadership position.
Fluent Spanish communication required; ability to communicate easily in English.
Strong leadership, organizational, and communication skills.
Experience with ordering, inventory management, and cost controls.
Ability to work calmly and effectively in high-volume service environments.
NYC Food Protection Certificate preferred (or willingness to obtain).
Experience with Mediterranean cuisine is a plus.

What We Offer
Competitive salary based on experience.
Paid vacation and benefits package.
Opportunity for long-term growth within the organization.
Collaborative and professional work environment.
Direct involvement in menu development and operational decision-making.

Qualified candidates should submit a resume in PDF along with a brief introduction outlining their leadership experience and career. goals.