Sous Chef

The Company 

Nestled along the waterfront in the Seaport, The Fulton draws inspiration from the storied history of the former Fulton Fish Market—a place that captured the chef’s heart back in 1986. The menu highlights the finest ingredients from the ocean and beyond, honoring tradition with a modern touch. With sweeping views of the Brooklyn Bridge and an inviting outdoor patio, The Fulton delivers a dining experience that feels both quintessentially New York and refreshingly serene.  As part of Seaport Entertainment Group, The Fulton also offers abundant opportunities for professional growth within a dynamic and evolving hospitality network—where talent is nurtured and careers can thrive within a culture of excellence. 

About the Role 

Seaport Entertainment is looking for a Sous Chef to be based in The Fulton. 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 up