Job Overview
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
21c Museum Hotels is an innovative hospitality brand that uniquely blends contemporary art with exceptional lodging and dining experiences. Established as a pioneering concept, 21c Museum Hotels operates multi-venue contemporary art museums integrated within boutique hotels and chef-driven restaurants. This creates inviting spaces where guests can immerse themselves in culture while enjoying luxurious accommodations and culinary excellence. Each property serves as a vibrant cultural hub, attracting locals and travelers alike who appreciate art, community engagement, and high-quality service. The brand is committed to delivering distinctive experiences that bridge the worlds of art and hospitality in a seamless, welcoming way. Their dedication to saying YES to creativity and community spirit sets them apart in the hospitality industry.
The Sous Chef role at 21c Museum Hotels is a vital leadership position within the kitchen brigade, directly supporting the Chef de Cuisine or Executive Chef. This position demands not only culinary skill and versatility but also strong leadership and organizational abilities. The Sous Chef acts as a pivotal link between the executive kitchen leadership and line cooks, overseeing daily operations and ensuring that every service period runs smoothly. Responsibilities include supervising line staff and stewards, delegating tasks effectively, providing guidance on recipe techniques, and maintaining high standards of cleanliness and organization in the kitchen. This role requires the ability to manage all facets of kitchen activity with a keen eye for detail, as well as the capacity to anticipate and resolve challenges efficiently.
The Sous Chef must be well-versed in the nuances of menu changes, station assignments, and special event requirements, enabling clear and timely communication to staff before each service. In collaboration with the Chef de Cuisine and Executive Chef, the Sous Chef is also engaged in menu development and cost control efforts, focusing on food and labor costs to maximize kitchen efficiency. The ideal candidate is proactive, dependable, and passionate about contributing to the unique culinary identity of 21c Museum Hotels. This is an excellent opportunity for a dedicated culinary professional eager to advance their career in a dynamic, art-inspired hospitality setting. The employment type typically involves flexible scheduling with an expectation to work nights and weekends, structured around a fine dining restaurant environment. Compensation is competitive and commensurate with experience, reflecting the leadership and expertise required for this key role.
The Sous Chef role at 21c Museum Hotels is a vital leadership position within the kitchen brigade, directly supporting the Chef de Cuisine or Executive Chef. This position demands not only culinary skill and versatility but also strong leadership and organizational abilities. The Sous Chef acts as a pivotal link between the executive kitchen leadership and line cooks, overseeing daily operations and ensuring that every service period runs smoothly. Responsibilities include supervising line staff and stewards, delegating tasks effectively, providing guidance on recipe techniques, and maintaining high standards of cleanliness and organization in the kitchen. This role requires the ability to manage all facets of kitchen activity with a keen eye for detail, as well as the capacity to anticipate and resolve challenges efficiently.
The Sous Chef must be well-versed in the nuances of menu changes, station assignments, and special event requirements, enabling clear and timely communication to staff before each service. In collaboration with the Chef de Cuisine and Executive Chef, the Sous Chef is also engaged in menu development and cost control efforts, focusing on food and labor costs to maximize kitchen efficiency. The ideal candidate is proactive, dependable, and passionate about contributing to the unique culinary identity of 21c Museum Hotels. This is an excellent opportunity for a dedicated culinary professional eager to advance their career in a dynamic, art-inspired hospitality setting. The employment type typically involves flexible scheduling with an expectation to work nights and weekends, structured around a fine dining restaurant environment. Compensation is competitive and commensurate with experience, reflecting the leadership and expertise required for this key role.
Job Requirements
- Minimum of two years experience in a fine dining restaurant environment
- understanding of professional cooking and knife handling skills
- knowledge of safety, sanitation, and food handling processes
- able to work flexible hours (nights, weekends)
- responsible, dependable, punctual
- excellent communication skills
- must be able to speak, read, and understand English
- clean and professional appearance
- demonstrates enthusiasm for all things 21c
- must pass a background check
Job Qualifications
- Minimum of two years experience in a fine dining restaurant environment
- understanding of professional cooking and knife handling skills
- knowledge of safety, sanitation, and food handling processes
- able to work flexible hours (nights, weekends)
- responsible, dependable, punctual
- excellent communication skills
- must be able to speak, read, and understand English
- clean and professional appearance
- demonstrates enthusiasm for all things 21c
- must pass a background check
Job Duties
- Owns service period and crew
- able to be multifaceted with eyes on all kitchen activities
- knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product
- available to assist line staff with recipe techniques and station prep and answer any questions
- abreast of all menu changes, regardless of service period
- relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events
- ensures that stewarding staff follow their opening, closing, and mid-service side work
- coordinates with CDC on supervising the Stewarding department
- maintains clean and organized walk-ins and dry storage area
- orders daily and weekly products in conjunction with CDC
- stays aware of food and labor costs and makes efforts to control these in their particular service periods
- collaborates with CDC and/or EC on menu development and engineering
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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