Sous Chef

5 years

Join Chef Thomas Keller's renowned New York destination, Per Se, as a Sous Chef. This role is integral to our team, where you will play a critical part in m aintaining and elevating our culinary excellence. Per Se, a three-Michelin starred restaurant, is Chef Keller's New York interpretation of The French Laundry, offering a nightly-changing Chef's Tasting menu that s howcases American cuisine with French influences.

At Per Se , we believe that working in our kitchen is both a challenge and a privilege. The ideal candidate for this role will appreciate the structured framework while embracing the opportunity to contribute creatively. If you are someone who thrives on maintaining high standards and delights in culinary creativity, we invite you to join our team and be part of a truly exceptional dining experience.

Responsibilities:

• Team Leadership: Oversee the culinary production and service teams, ensuring smooth operations and top-tier performance. As a Sous Chef, lead by example, fostering collaboration and excellence.
• Collaboration: Partner closely with our Chef de Cuisine to meet operational demands and execute requests with precision and flexibility.
• Adaptability: Manage diverse tasks, from preparing intricate dishes for service to coordinating last-minute event needs. Maintain the high standards of the kitchen in every endeavor.
• Leadership and Mentorship: Cultivate a structured yet creative environment, upholding the restaurants established systems while encouraging innovation and skill development among the team. Embrace the Per Se way of doing everything.
• Quality Assurance: Ensure the highest standards of cleanliness, organization, and execution in every dish, aligning with Per Se's standards.
• Operational Oversight: Manage administrative responsibilities, including inventory control, order placement, and staff performance documentation, ensuring seamless kitchen operations.

Qualifications:

• 5 years of experience in a fine culinary environment, preferably within a Michelin-starred restaurant.
• Possess a valid State Health Certificate and HACCP Training are preferred.
• Strong attention to detail, organizational prowess, and excellent cleanliness standards. Must possess strong interpersonal and communication skills.
• Proven ability to lead a team and be a player as well, work collaboratively, and adapt to a dynamic, high-demand environment. Your leadership will be key in maintaining the structured yet flexible environment at Per Se.
• A deep desire for achieving culinary excellence and enthusiasm for food, beverage, and hospitality. You should delight in the opportunity to work with top-tier equipment, ingredients, and talented professionals.
• Ability to adapt to changing demands and priorities, maintaining composure and effectiveness under pressure. From sudden requests to nightly service requirements, the candidate must be prepared for a variety of demands and enjoy the challenge of it.

Chef Kellers collection of restaurants are founded on a culture of mentorship and provide a solid foundation of skills to support the culinary profession. We are proud to offer:

• Opportunities for growth and advancement
• Peer mentorship
• Scholarship programs
• Competitive health insurance options, with employer contributions toward your premium based on the plan you choose*
• Voluntary plans such as vision, life insurance, accident, short- and long-term disability insurance, pet insurance.
• 401K with no waiting periods and the opportunity to receive up to 4% of your salary as matching contributions
• Employee discounts at Chef Thomas Keller's casual properties
• Family meal
• Commuter benefits

Who we are:

With more than 10 properties and 900 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses.

TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc, and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchenssymbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. As members of the TKRG family, we have the responsibility to ensure this consistency. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. To make people happy, one guest at a time, he says. That is what cooking is all about.

Looking for other opportunities with our group? Check out open positions on:ThomasKeller.com/careers

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

*Company contribution depends on your plan selection . Benefit offerings are subject to change over time.

Compensation: Salary ($75,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, 401k, Commuter Benefits, Dining Discounts

Team Leadership

Creativity in Culinary Presentation

Collaboration

Problem Solving in High Pressure Situations

Adaptability

Ability to work collaboratively in a team environment

Leadership and Mentorship

Mentoring and Developing Junior Staff

Quality Assurance

Time Management in a Fast Paced Kitchen

Operational Oversight

Attention to Customer Satisfaction

Fine Culinary Experience

Ability to Handle Multiple Tasks Simultaneously

Attention to Detail

Commitment To Maintaining High Standards

Organizational Skills

Flexibility in Adapting to New Challenges

Interpersonal Communication

Passion for Continuous Learning in Culinary Arts

Ability to Lead a Team

Ability to Maintain a Positive Work Environment

Adaptability to High Demand Environment

Skill in Inventory Management

Ability to Work With Top Tier Equipment and Ingredients

Understanding of Food Safety Regulations

Ability to Maintain Composure and Effectiveness Under Pressure

Ability to Execute Complex Dishes

Commitment to the Restaurant's Mission and Values

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