Sous Chef

About The Brand

Sadie’s restaurant and garden bar in New York City’s Seaport, is bringing New American comfort food, an indoor-outdoor bar experience, and year-round programming to one of Lower Manhattan’s most vibrant waterfront neighborhoods. 

About the Role 

Reporting directly to the Chef De Cuisine, the Sous Chef is responsible for the day-to-day operations of the kitchen, collaborating closely with the chef de cuisine to drive culinary excellence. This position requires a seasoned culinary professional with a passion for innovation, a commitment to quality, and the ability to inspire and guide the kitchen staff. 

What You Will Do 

• Responsible for day to day kitchen operations, planning, and managing successful culinary execution in line with quality and brand standards under the direction of the Chef de Cuisine.  

• Provide leadership and support to kitchen staff, fostering a positive and collaborative work environment.  

• Mentor and guide cooks and kitchen support, encouraging skill development and a commitment to culinary excellence.  

• Collaborate with the chef de cuisine to contribute ideas for menu planning, incorporating creativity and innovation.  

• Actively participate in the development of new dishes, ensuring they align with the company’s culinary vision.  

• Oversee the entire food preparation process, ensuring that all dishes meet the highest quality and presentation standards.  

• Supervise and coordinate the work of line cooks, ensuring efficiency and adherence to recipes.  

• Conduct comprehensive training for new kitchen staff, covering cooking techniques, safety protocols, and kitchen procedures.  

• Provide ongoing coaching and development opportunities, encouraging a culture of continuous improvement.  

• Maintain a vigilant eye on the quality of ingredients, conducting regular taste tests and visual inspections.  

• Implement rigorous quality control measures to uphold the company’s culinary standards.  

• Collaborate in the creation of staff schedules, ensuring optimal coverage during peak hours and special events.  

• Address staffing needs, conduct performance reviews, and handle disciplinary actions when necessary.  

• Enforce strict adherence to health and safety regulations within the kitchen.  

• Conduct regular inspections to maintain impeccable cleanliness and hygiene standards.  

• Work closely with the chef de cuisine to execute the culinary vision of the company, maintaining consistency and creativity in offerings.  

• Follow standardized recipes and guidelines to prepare and cook menu items.   

• Assist in managing inventory levels, placing orders, and implementing strategies to minimize waste.  

• Contribute to the development and updating of standard operating procedures.  

• Perform all other tasks as duties as assigned and/or per business need.    

About You 

• Minimum of 3+ years of experience in a Culinary Management role and/or equivalent relevant experience.  

• Strong passion for food and hospitality.  

• In-depth knowledge of culinary techniques, menu planning, and kitchen management.  

• Exceptional leadership, communication, and interpersonal skills.  

• Ability to thrive in a high-paced kitchen environment while maintaining composure under pressure.  

• Excellent verbal and written communication skills.  

• Excellent time management, active listening, and learning skills.  

• Excellent coaching and mentoring skills.  

• Knowledge of Microsoft Office applications, scheduling, inventory, and purchasing systems.  

• A Food Handler’s Certificate is required.  

• Culinary degree or relevant certifications are preferred.  

• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.     

Physical Requirements

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards.

• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).    

• Ability to stand for prolong periods of time.   

Compensation: $70k – $80k  

OUR BENEFITS 

Taking care of our people is at the heart of everything we do and we’re committed to supporting our team with benefits