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Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Overview: The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities: • Work with other F&B managers and keep them informed of F&B issues as they arise., • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention., • Coordinate and monitor all phases of Loss Prevention in kitchen areas., • Prepare and submit required reports in a timely manner., • Monitor quality of all food product and presentation., • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans., • Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry., • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time., • Respond to guest complaints in a timely manner., • Ensure compliance with SOP’s in all outlets., • Ensure compliance with requisition procedures., • Conduct staff performance reviews in accordance with Highgate Hotel standards., • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards., • Know and enforce all local health department sanitation laws., • Know how to compute daily food cost., • Work with the Director of F&B to create and implement menus., • Assess food portion size, visual appeal, taste and temperature of items served., • Check all stations at the end of every shift for proper food storage and sanitation., • Check food purchases for proper ordering, quality and price structure., • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report., • Prepare daily food production sheets, • Cut meat, poultry, seafood according to daily business, • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects., • Perform other duties as requested by management. Qualifications:, • At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field., • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations., • Long hours sometimes required., • Maintain a warm and friendly demeanor at all times., • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Participate in M.O.D. coverage as required., • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which include wearing nametags., • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations., • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to maintain confidentiality of information., • Must have strong organizational skills and attention to detail., • Must have Food Handlers card

As a Sous Chef, you’ll work closely with the Chef de Cuisine to oversee kitchen operations, manage prep and service, and ensure every dish meets our high standards for quality, consistency, and presentation.

Dinex (Chef Daniel Boulud) and Lifeworks, .Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station.They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limi

Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.

As a sous chef, you'll play a crucial role in ensuring the smooth and efficient operation of our kitchen.

You’ll work closely with our CDC and Sous Chef team to support service, manage prep, and start developing the skills to run a kitchen from both a culinary and administrative perspective. You’ll assist with running daily prep and service alongside the CDC and Sous Chef. Join Our Team at F

Copperleaf Bakery is a new bakery-café opening in 2025, bringing together artisanal breads, pastries, specialty coffee, and a vibrant savory menu inspired by the culture of our direct neighborhood and cultures around the world. As an opening team member, you’ll play a key role in settin

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Dinex Group does not discriminate on the ba

Follow directives given by the Executive Chef and/or Sous Chef.

The Sous Chef supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. Taking charge of kitchen opening, closing and other side duties as directed by the Chef de Cuisine. From inception, Chef Jean-Georges V

Chef Andrew Carmellini is seeking a. James Beard Award-winning chef Andrew Carmellini. Here Chef Carmellini marks his return to fine dining, distilling his 30-year New York City career into an extraordinary culinary experience.

Oversees production in assigned kitchen areas to ensure smooth operation, as directed by the Executive Chef. Promotes and trains staff in safe work practices, and ensures unsafe conditions are immediately reported to supervising chef. Follows all menu guidelines, recipes, photos, and specifications

Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.

Pastry Team Leadership: Assist the Executive Chef and Pastry Chef in leading the pastry team, ensuring efficient kitchen operations and maintaining high standards of quality and cleanliness. We are seeking a skilled Pastry Sous Chef to assist in the creation and execution of innovative pastry dishes

Chef Missy Robbins is seeking a passionate, positive and self-motivated Sous Chef to join the Misi team.

Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.

Reports To: Executive Sushi Chef / Executive Chef. We are seeking a highly skilled and detail-oriented Sushi Sous Chef to join our rapidly growing culinary team. Assist in receiving and inspecting fish and produce deliveries, reporting quality issues to the Executive Sushi Chef.

We are seeking an experienced and highly skilled Sushi Chef (Chef de Partie) to join our culinary team at a high-end Japanese dining establishment. THE ROLE OF SUSHI CHEF DE PARTIE. Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef.

A rare opportunity to become a part of the Rubirosa team! Rubirosa is a multi-generational family owned and operated institution located in the heart of Nolita for the past 15 years.Our thin crust pizzas, handmade pasta and homestyle ambience has made us a neighborhood favorite.Our ideal candidate w

Support the Executive Chef in maintainig a smooth and efficient service.

Collaborating with Chef de Cuisine and/or Executive Chef, Philippe Orrico, to create new culinary dishes regularly. We are currently seeking a highly skilled and passionate Sous Chef to join our dynamic team. As a member of our kitchen, you will have the unique opportunity to work alongside our Mich

Sous Chef or Executive Sous Chef role, preferably in high-volume or Greek/Mediterranean-inspired kitchens. Work closely with the Executive Chef to oversee daily kitchen operations.

Work closely with the Executive Chef, Sous Chef, and team to maintain pace and flow of service.

As Sous Chef, you’ll work closely with our Chef and management team to help lead day-to-day kitchen operations. We’re a team-driven kitchen that values creativity, consistency, and strong work ethic — and we’re looking for a talented Sous Chef to join us.

The Executive Sous Chef works directly with the Chef de Cuisine (“CDC”) and Executive Chef to oversee all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. Maximizes profitability of the cu

Sushi Sous Chef will be responsible for overall preparation of all menu items alongside the Executive Sushi Chef. Three (3) years sushi chef experience is preferred. This bi-level Japanese restaurant and cocktail lounge offers a dynamic balance: a vibrant upstairs bar with elevated cocktails and a h

The Executive Sous Chef works directly with the Chef de Cuisine (“CDC”) and Executive Chef to oversee all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. Maximizes profitability of the cu

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. Ensure all tea

This position will support the Executive Chef, Chef de Cuisine, and the kitchen team by organizing, planning, and directing all aspects of kitchen operations. The Executive Sous Chef - Events is responsible for ensuring a superior guest experience through excellent food and hospitality. The Executiv

The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. Chef Michael Anthony’s fiercely seasonal menu consists of elegant dishes with a rustic influence that showcases the restaurant’s relationship

Minimum 6 years of experience as a Chef or Senior Sous Chef in high-end Japanese or steakhouse settings. Experienced Japanese Restaurant Chef – High-End Unlimited Wagyu Steakhouse.

We are currently looking for experienced Sous Chef to join our opening culinary team.

Executive Head Chef for two of our concepts:. Lead, mentor, and motivate the kitchen brigade, including sous chefs, line cooks, and prep staff. The Head Chef will be responsible for ensuring the daily pars are met and at the highest standard.

Working with the freshest, high-quality ingredients and assisting senior chefs in the preparation and execution of quality dishes. Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef. Chefs here have the opportunity to work at the highest level across a

The Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.

As a Zuma Sushi Sous Chef, you are responsible for supporting in all aspects of sushi preparation, menu development, staff supervision, and ensuring exceptional culinary experiences for our guests. Assist the Head Sushi Chef in planning and executing the sushi menu offerings, including rec

A successful Executive Sous Chef will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development. Culinary trained and professional who is passionate and curious to develop and grow as a Chef. At Edith's Sandwich Counter the Ex

Chefs will help drive restaurant operations. Sous Chefs must be committed to supporting an inclusive, innovative, and collaborative culture. You have 2-3 years of chef experience.

Sous Chef or Chef de Partie, preferably for a fine dining restaurant group. Chef Andrew Carmellini's team is looking for friendly, hard-working . Fifteen years after opening in Tribeca and cementing itself as the neighborhood’s Italian destination, Chef Andrew Carmellini opens the second

Major Food Group is seeking a Sous Chef to join our team at Carbone!. MFG is hiring an experienced Sous Chef with a strong work ethic to help set and maintain the highest standards of cuisine and professionalism. Organizing a large team and holding each chef accountable for their responsib

Support the Executive Sous Chef and Chef de Cuisine in the day-to-day running of kitchen operations, with a dedicated focus on pastry and dessert creation. Responsibilities of the Pastry Chef. Ensure the consistency, quality, and presentation of all pastry items, maintaining the standards set by the

Responsible that a chef or sous-chef attends the daily pre-shifts. The Executive Pastry Chef is responsible for overseeing the operations of the pastry team in the kitchen operations, as well as always upholding the quality of the pastry program and restaurant standards. The Pastry Chef works i

Heritage Grand Bakery is looking for a Pastry Sous Chef who will assist the Executive Pastry Chef in handling all aspects of the day to day viennoiserie and pastry production to maintain and develop high quality pastries using seasonal, local, and exceptional ingredients. Assist the Executive Pastry

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. Holywater is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to work

The Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.

SoHo’s original boutique hotel is seeking talented, passionate line cooks with open availability to join their expanding culinary team.Candidates will work under the Chef de Cuisine and Sous Chefs to prepare and serve breakfast, brunch, lunch, dinner, lounge, room service, and catering menus.R

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts. Line cook candidates will assist the Executive Chef and Sous Chef with the running of the kitchen. This candidate will be able to work well under pressure, execute a range of daily tasks; ensure

Assist Chef de Cuisine and other Sous Chef in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product. The Sous Chef for F&B 575 at Nama at Aman New York is responsible for providing overall leadership, creating a consistent positive environment while mainta