Sous Chef

NYC, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,000.00 - $85,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Competitive health & wellness benefits

401(K) & company match

paid sick days

vacation

paid bereavement

Paid pet bereavement

Tuition Reimbursement

Pet insurance

Team member hotel rates

other discounts

perks

Job Description

Loews Regency New York Hotel is a distinguished establishment with a rich legacy of luxury and exceptional service set in the heart of midtown Manhattan. Known for its iconic Art Deco design, the hotel masterfully blends classic elegance with contemporary amenities to offer guests an unparalleled experience. For over 50 years, Loews Regency has been a beacon of sophistication and comfort, welcoming visitors from around the world to enjoy its refined ambiance and personalized hospitality. The hotel is part of the larger Loews Hotels & Co., a company founded in 1960 that operates iconic hotels and resorts across the United States. Loews Hotels is dedicated to fostering a work environment that promotes growth, inclusivity, and belonging, recognizing the unique contributions and goals of every team member. Their commitment to diversity and inclusion ensures that employees feel valued regardless of age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability.

The role of Sous Chef at Loews Regency New York Hotel represents a crucial leadership position within the culinary team, responsible for maintaining restaurant kitchen staffing levels and ensuring optimal operational performance. This role requires overseeing food production activities with a focus on labor management, inventory control, and compliance with sanitation requirements. The Sous Chef plays an active role in supervising kitchen opening and closing operations, assisting food handlers in the preparation and production of all menu items, and managing the ordering and proper storage of raw ingredients. Ensuring that standardized recipes, plating, presentation guides, portion control, and garnish requirements are consistently met is essential to uphold the hotel's high standards.

The Sous Chef also monitors the sanitation and maintenance of kitchen equipment, making sure all items are clean, sanitary, and functioning correctly, reporting any maintenance needs promptly. On the team leadership side, the Sous Chef is responsible for interviewing, selecting, training, coaching, counseling, and disciplining kitchen staff, following hotel policies and maintaining an effective onboarding and training program. This role requires excellent communication to coordinate with other hotel departments, attend meetings, and keep the culinary team informed of daily activities, promotions, and upcoming events. Labor costs are managed carefully through daily payroll review and scheduling adjustments to match business volumes.

In addition to operational duties, the Sous Chef fosters a positive work environment by promoting teamwork, safety compliance, and cleanliness. The role demands a flexible schedule, including weekends and holidays, to meet business needs. This position offers a salary range of $68,000 to $85,000 annually, depending on experience, along with a comprehensive benefits package and opportunities for career development within the prestigious Loews Hotels & Co. family. This is an exciting opportunity for culinary professionals passionate about excellence, leadership, and delivering memorable guest experiences in a luxury hotel setting.

Job Requirements

Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays
ACF certification as "Sous Chef" or culinary degree from recognized culinary institute
Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant
One plus years supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant

Job Qualifications

ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant
One plus years supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
Excellent culinary skills and knowledge of food productions techniques
Thorough knowledge and understanding of kitchen equipment use and operation
Outstanding leadership, management, organizational, and communication skills
Ability to speak, read and write English
Ability to work flexible schedule to include weekends and holidays

Job Duties

Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties
Administers and ensures adherence to departmental guidelines, policies and procedures
Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements
Supervises/performs kitchen opening and closing operations
Supervises/assists food handlers in the preparation and production of all hot and cold food items
Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
Ensures that all raw food ingredients are received and stored in the proper manner
Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met
Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order
Reports all equipment maintenance needs to Engineering
Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
Follows New Hire Training and onboarding program in accordance with hotel policy
Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events
Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
Other duties as assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
Is polite, friendly, and helpful to guests, management and fellow employees
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards