Restaurant Sous Chef

Location:

770 Broadway New York, NY 10003

  

Availability Requirement for this role:

Morning, afternoon, evening (includes weekends).

Age Requirement:

Must be 18 years or older

Time Type:

Full time

  

Pay Range:

$94,204 - 113,258 / year

Why Work Here

Working at Wegmans provides opportunities to grow, flexible scheduling, incredible benefits, and the experience of working for a company with a reputation you can be proud of. 

Job Description:

We are seeking an experienced and passionate sous chef with a strong culinary background to join our team. In this role, you will assist the chef in creating an authentic yet innovative dining experience, showcasing the artistry of contemporary Japanese culinary techniques. Your expertise and ability to lead a team will play a pivotal role in delivering an exceptional guest experience.

What will I do?

• Lead the kitchen staff by example, educating and sharing knowledge, so food is prepared and presented with a consistent outcome, showcasing the Wegmans high standards
• Prioritize tasks in the kitchen to ensure items are prepared on time and efficiently, to maintain the integrity of our fresh offerings
• Ensure all employees are properly handling products and using equipment in accordance with food safety and safety guidelines, as well as complying with applicable State Restaurant Health Codes and Regulations
• Work with the restaurant leadership to drive efficient restaurant operations and sales

Required:

• Strong leadership and communication skills with the ability to motivate and develop a team
• Proven experience as a sous chef in an upscale or fine dining setting
• Culinary degree or equivalent training
• Ability to work effectively under pressure in a high-paced environment
• Commitment to maintaining exceptional standards of quality, presentation, and service
• Familiarity with inventory management and food cost control

Preferred Experience:

• Passion for Japanese culinary traditions and willingness to innovate within the cuisine
• Knowledge in contemporary Japanese cooking methods and ingredient selection
• Familiarity with Japanese ingredients, sourcing, and seasonal menu planning