Chef, Sous Chef-1

New York, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,915.00 - $88,644.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) retirement plan

basic life insurance

supplemental life insurance

Disability insurance

Job Description

Saks Fifth Avenue is a distinguished name in luxury retail, known for its unparalleled commitment to delivering an exquisite shopping experience. As part of Saks Global, the largest multi-brand luxury retailer worldwide, Saks Fifth Avenue operates alongside other prestigious brands such as Neiman Marcus, Bergdorf Goodman, and Saks OFF 5TH. This organization thrives on creating a personalized and high-end experience for each customer through a combination of talented associates, innovative technology, and an extensive luxury customer data platform. Saks Global is continuously evolving the retail landscape by integrating world-class brand partnerships, cutting-edge digital commerce solutions, and exceptional in-store service, making it a leader in the luxury market.

The opportunity presented is for the position of Restaurant Sous Chef based in New York, New York, with a salary range from $70,915 to $88,644. This role is critical in maintaining the high culinary standards and dynamic kitchen environment synonymous with Saks Global Restaurants. As a key culinary leader, the Restaurant Sous Chef will be entrusted with managing daily kitchen operations, leading and inspiring a team of culinary professionals to consistently deliver exceptional dining experiences. This position focuses on both operational leadership and creative culinary innovation, encompassing the management of routine service flow, high-profile catering events, and the execution of key restaurant initiatives.

The Sous Chef role demands an individual who is highly skilled in menu development, kitchen administration, and food safety compliance. Responsibilities include overseeing food cost management, inventory control, and coordinating with executive chefs and front-of-house teams to ensure seamless service and satisfaction. Leading with a mentor mindset, the Sous Chef will play a vital role in the professional development of culinary associates, fostering a culture of accountability, growth, and teamwork.

Working at Saks Fifth Avenue means being part of a fast-paced, transformative company that values excellence and innovation. The role requires a blend of technical culinary mastery, leadership excellence, and business acumen. Candidates are expected to have a minimum of four years of progressive experience in fine-dining or luxury high-volume kitchens, with a strong background in managing food costs and team dynamics. The ability to work under pressure, exceptional interpersonal skills, and proficiency in standard business software complement the ideal profile.

This position offers a unique chance to contribute to a world-class luxury dining experience, with opportunities for career advancement and exposure to a comprehensive benefits package, including medical, dental, vision insurance, and a 401(k) retirement plan. Employees also benefit from an attractive employee discount program and a supportive workplace culture committed to diversity and inclusion. The flexible scheduling requirements reflect the hospitality industry's needs, including availability during evenings, weekends, and holidays, emphasizing the role's dynamic nature and importance within the organization.

Job Requirements

Minimum 4 years of progressive kitchen experience in a luxury or fine-dining environment
culinary arts degree or equivalent preferred
proven leadership experience managing and motivating kitchen teams
demonstrated ability to manage food costs and inventory
excellent communication and interpersonal skills
ability to work flexible hours including evenings, weekends, and holidays
physical stamina to stand for extended periods, bend, climb stairs, and lift up to 35 pounds
proficiency with business software such as Google Workspace and MS Office
strong problem-solving skills and detail-oriented mindset

Job Qualifications

4-6 years of progressive culinary experience in a premium, fine-dining, or luxury high-volume kitchen
4-year degree or culinary arts degree preferred
a proven history of leading, motivating, and coaching kitchen teams to achieve high-performance culinary objectives
foundational financial acumen with experience managing food costs, waste, and inventory tracking
exceptional communication and interpersonal skills, with the ability to effectively and tactfully resolve conflicts and collaborate across all levels of the organization
thorough knowledge of the order of service, kitchen ticket systems, and proper presentation guidelines
strong attention to detail, highly organized, and an exceptional problem-solver under pressure with a win together team mentality
basic proficiency with Google Workspace and MS Office Product Suite (advanced proficiency preferred)

Job Duties

Expediting and service flow: monitors, organizes, and expedites all plates leaving the kitchen to guarantee flawless presentation, temperature, and flavor profile before reaching the guest
station readiness: inspects each cook station daily to monitor prep lists, par levels, and overall service readiness
menu and specials innovation: creates and executes daily specials and soups, upkeeping the current recipe book and providing clear instructions to designated kitchen stations
hands-on versatility: maintains technical mastery of all kitchen roles, possessing the skills and agility to step into any culinary position on the line as operational needs dictate
cross-functional collaboration: works closely with the front of house (FOH) staff to seamlessly execute tickets, handle dietary restrictions, and accommodate special guest requests
food cost management: monitors, measures, and documents daily food inventories to minimize waste and optimize food cost percentages
inventory and purchasing: manages inventory counts, processes batch invoices, and assists with month-end forecasts
partners with the executive chef to order food and supplies in strict accordance with corporate purchasing contracts
catering and events: collaborates with culinary leadership to plan, organize, and execute catering menus, private parties, and special restaurant promotions
performance metrics: drives the culinary team to achieve and maintain a 90% score or better on seasonal secret shop reports and health sanitation evaluations
impeccable cleanliness: oversees the rigorous maintenance and cleanliness across all kitchens, walk-ins, and storage areas
regulatory adherence: enforces all health and sanitation standards as directed by Saks Global, local/federal health departments, and third-party sanitation auditors
team performance: oversees culinary associates in completing daily tasks, fostering a culture of accountability and professional growth
coaching and mentorship: responsible for onboarding, coaching, and counseling direct reports, offering real-time feedback and culinary instruction
conflict resolution: enforces Saks Global policies and procedures uniformly, delivering disciplinary action and conflict resolution when necessary
BOH alignment: communicates daily and effectively with all line cooks, prep cooks, and stewarding/dish crew members to ensure kitchen synergy
management integration: partners closely with the executive chef and communicates daily with the broader restaurant management team regarding scheduling, P&L reports, and employee relations
interdepartmental briefings: participates in weekly department manager meetings, relaying pertinent updates to other business units and cascading critical corporate news back to the kitchen staff