Sous Chef

Sous Chef 

The Company   

Seaport Entertainment Group is a premier entertainment & hospitality company that owns and operates a unique collection of assets positioned at the intersection of entertainment and real estate. Seaport Entertainment Group’s focus is to deliver unparalleled customer experiences through a combination of restaurant, live entertainment, sports, retail and hospitality offerings integrated into one-of-a-kind real estate. Our assets include the Seaport neighborhood in Lower Manhattan and the Las Vegas Aviators® Triple-A Minor League Baseball team and Las Vegas Ballpark, as well as the company's ownership stake in Jean-Georges Restaurants and its interest in the air rights above the Fashion Show Mall, which may be used to create a new casino and hotel on the Las Vegas Strip. 

About the Role 

Gitano is seeking a Sous Chef to join our BOH team!
Reporting directly to the Chef de Cuisine, the Sous Chef will oversee day-to-day kitchen operations while working closely with the Chef de Cuisine to maintain and elevate culinary standards. This role requires an experienced culinary professional with a passion for innovation, a commitment to exceptional quality, and the leadership skills to inspire, train, and guide the kitchen team.

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 develop