Location: New York City
Rate of Pay: $60,000 – $75,000 USD depending on experience
The Sous Chef – Sushi will receive direction from the outlet Chef de Cuisine, supervises the hourly kitchen team, and assumes responsibility for the kitchen in the absence of the Chef. They will be responsible for menu planning, menu development, and cost control as well as setting and maintaining best-in-class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within the area of responsibility.
If you are an experienced Sous Chef with a passion for food & beverage who leads by example, possesses strong culinary skills, and has the desire to lead and mentor a diverse team while setting best-in-class standards and providing exceptional dishes- we are looking for you.
MUST have at least 2 years of Sushi experience as well as culinary management experience in an upscale food and beverage operation
Highly developed knowledge of various culinary styles and mastery of all line-level cooking stations, able to train and instruct the team on the proper performance of their duties
A professional and polished approach to leadership in a busy atmosphere
Excellent coaching and mentoring skills and the ability to motivate and drive performance and results of a diverse culinary team