Sous Chef
Crew
New York, NY
Seasonal Salary ($70k - $90k)
Expires: Aug 16, 2025
Be an early applicant
Required Years of Experience
1 year
Job Details
Crew is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to work closely with nationally-acclaimed culinary director, Kerry Heffernan, and execute a sustainable, award-winning menu.
DETAILS
Job Overview
Position Summary
The Sous Chef helps develop and uphold existing systems for the preparation and production of the menu while managing BOH staff. The Sous Chef oversees the expediting of all food from the kitchen. They ensure proper execution of dishes and maintain a positive financial budget.
Key Responsibilities: Expediting, Leading and cooking on the line, assisting in planning and pricing menu items, cost analysis, inventory management, labor management and record keeping. Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations.
Essential Duties & Responsibilities
Accountable for providing comprehensive leadership, and management to all kitchen staff and operations, ensuring professionalism and adherence to Company policies, procedures, and standards taking ownership of decisions and their outcomes that affect staff, costs, and service quality.
Mastering menu item knowledge and strictly adhering to recipe specifications in our company database, ensuring the execution of all menu items meet company standards regarding quality and consistency
Overseeing the pass and the expediter station to ensure speedy and proper delivery of food to guests
Maintain a professional zero-tolerance stance towards policy and compliance adherence, while fostering high morale and motivation within the team
Responsible for the hiring and proper onboarding of all kitchen personnel, including subordinates and hourly kitchen staff in line with staffing requirements and staffing pars
Complete daily reports and checklists as required
Conducting comprehensive training sessions for both managerial and subordinate staff in accordance with company training protocols. Guaranteeing that all team members are adequately trained to fulfill their job duties in alignment with Crew standards.
Conduct Daily DOH walk-throughs with communication to FOH management. Enforcing sanitary practices and policies for food handling and overall cleanliness ensuring Department of Health compliance; address all DOH violations immediately.
Manage the schedule for all hourly back of house employees utilizing company approved technology in line with labor budgets, staffing pars and cost goals. Effectively communicate with upper management and staff alike to adjust schedule in line with unforeseen circumstances such as weather.
Consistently monitoring manager feedback logs on a daily basis to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, communication between back-of-house (BOH) and front-of-house (FOH), and staff behavior.
Maintain adherence to Department of Health food service standards consistently with a zero tolerance policy, A letter grade
Set a high standard through personal example and ensure the team meets Company excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times including peak service. Uphold proper food preparation and handling techniques, while strictly adhering to safety protocols.
Set a leading example and strictly enforce the Company uniform policy and policies on impeccable personal appearance, and upholding high standards of hygiene.
Responsible for supervising and managing the maintenance, cleanliness, and organization of the kitchen and its associated areas. Implementing and ensuring adherence to deep cleaning schedules and equipment cleaning.
Conducting precise weekly inventory as scheduled, and effectively leveraging relevant technology for optimal accuracy.
Cultivating professional rapport with vendor contacts and consistently placing weekly orders through approved vendors in adherence with company protocols
Overseeing receiving procedures to ensure meticulous handling and storage of food items
Conduct weekly meetings with the corporate and events teams to review upcoming events, discuss processes, analyze profit and loss statements, and address other business-related matters
Minimum Qualifications
Tier 1
3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more
Experience leading a team of 30 personnel or more
Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence ]
Culinary degree or equivalent certification in culinary arts
Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
Able to lift 30+ lbs.
Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
Strong knowledge of industry safety standards and procedures
Polished personal presentation
Must love sunsets
Tier 2
1 year + of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2million or more
experience of leading a team of 15 personnel or more.
Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence
Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions. Able to lift 30+ lbs.
Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
Strong knowledge of industry safety standards and procedures
Polished personal presentation
Must love sunsets
Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.
ENVIRONMENT
Company Culture
We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together.
We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.
POLICY
Equal Opportunity Employer
Crew (including affiliates) is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.
We use E-Verify to confirm the identity and employment eligibility of all new hires.
Note
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at will relationship.
BENEFITS
Commuter Benefits
Paid Safe and Sick Leave
Employee Discount
Compensation Details
Compensation: Salary ($70,000.00 - $90,000.00)
Benefits & Perks: Commuter Benefits, Dining Discounts, Paid Time Off
Required Skills
Strong Leadership abilities
Effective Communication Skills
Team Management
Problem Solving Skills
Attention to Detail
Ability to Work Under Pressure
Time Management Skills
Adaptability to Changing Circumstances
Gallery
Sunset at Grand Banks
Bar at Island Oyster
2 more
Waterfront at Island Oyster
Crew
New York, NY
Seasonal Salary ($70k - $90k)
Expires: Aug 16, 2025
Be an early applicant
Required Years of Experience
1 year
Job Details
Crew is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to work closely with nationally-acclaimed culinary director, Kerry Heffernan, and execute a sustainable, award-winning menu.
DETAILS
Job Overview
Position Summary
The Sous Chef helps develop and uphold existing systems for the preparation and production of the menu while managing BOH staff. The Sous Chef oversees the expediting of all food from the kitchen. They ensure proper execution of dishes and maintain a positive financial budget.
Key Responsibilities: Expediting, Leading and cooking on the line, assisting in planning and pricing menu items, cost analysis, inventory management, labor management and record keeping. Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations.
Essential Duties & Responsibilities
Accountable for providing comprehensive leadership, and management to all kitchen staff and operations, ensuring professionalism and adherence to Company policies, procedures, and standards taking ownership of decisions and their outcomes that affect staff, costs, and service quality.
Mastering menu item knowledge and strictly adhering to recipe specifications in our company database, ensuring the execution of all menu items meet company standards regarding quality and consistency
Overseeing the pass and the expediter station to ensure speedy and proper delivery of food to guests
Maintain a professional zero-tolerance stance towards policy and compliance adherence, while fostering high morale and motivation within the team
Responsible for the hiring and proper onboarding of all kitchen personnel, including subordinates and hourly kitchen staff in line with staffing requirements and staffing pars
Complete daily reports and checklists as required
Conducting comprehensive training sessions for both managerial and subordinate staff in accordance with company training protocols. Guaranteeing that all team members are adequately trained to fulfill their job duties in alignment with Crew standards.
Conduct Daily DOH walk-throughs with communication to FOH management. Enforcing sanitary practices and policies for food handling and overall cleanliness ensuring Department of Health compliance; address all DOH violations immediately.
Manage the schedule for all hourly back of house employees utilizing company approved technology in line with labor budgets, staffing pars and cost goals. Effectively communicate with upper management and staff alike to adjust schedule in line with unforeseen circumstances such as weather.
Consistently monitoring manager feedback logs on a daily basis to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, communication between back-of-house (BOH) and front-of-house (FOH), and staff behavior.
Maintain adherence to Department of Health food service standards consistently with a zero tolerance policy, A letter grade
Set a high standard through personal example and ensure the team meets Company excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times including peak service. Uphold proper food preparation and handling techniques, while strictly adhering to safety protocols.
Set a leading example and strictly enforce the Company uniform policy and policies on impeccable personal appearance, and upholding high standards of hygiene.
Responsible for supervising and managing the maintenance, cleanliness, and organization of the kitchen and its associated areas. Implementing and ensuring adherence to deep cleaning schedules and equipment cleaning.
Conducting precise weekly inventory as scheduled, and effectively leveraging relevant technology for optimal accuracy.
Cultivating professional rapport with vendor contacts and consistently placing weekly orders through approved vendors in adherence with company protocols
Overseeing receiving procedures to ensure meticulous handling and storage of food items
Conduct weekly meetings with the corporate and events teams to review upcoming events, discuss processes, analyze profit and loss statements, and address other business-related matters
Minimum Qualifications
Tier 1
3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more
Experience leading a team of 30 personnel or more
Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence ]
Culinary degree or equivalent certification in culinary arts
Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
Able to lift 30+ lbs.
Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
Strong knowledge of industry safety standards and procedures
Polished personal presentation
Must love sunsets
Tier 2
1 year + of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2million or more
experience of leading a team of 15 personnel or more.
Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence
Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions. Able to lift 30+ lbs.
Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
Strong knowledge of industry safety standards and procedures
Polished personal presentation
Must love sunsets
Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.
ENVIRONMENT
Company Culture
We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together.
We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.
POLICY
Equal Opportunity Employer
Crew (including affiliates) is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.
We use E-Verify to confirm the identity and employment eligibility of all new hires.
Note
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at will relationship.
BENEFITS
Commuter Benefits
Paid Safe and Sick Leave
Employee Discount
Compensation Details
Compensation: Salary ($70,000.00 - $90,000.00)
Benefits & Perks: Commuter Benefits, Dining Discounts, Paid Time Off
Required Skills
Strong Leadership abilities
Effective Communication Skills
Team Management
Problem Solving Skills
Attention to Detail
Ability to Work Under Pressure
Time Management Skills
Adaptability to Changing Circumstances
Gallery
Sunset at Grand Banks
Bar at Island Oyster
2 more
Waterfront at Island Oyster
Job ID: 486150736
Originally Posted on: 7/20/2025