Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
21c Museum Hotels is a pioneering hospitality company that uniquely blends the worlds of contemporary art and boutique hotel experiences. With multiple venues dedicated to art, a boutique hotel, and chef-driven restaurants, 21c offers guests exceptional cultural and culinary experiences in an inviting environment. Known for its innovative approach, the company caters to art lovers and travelers who appreciate high-quality service and creativity inspired by modern art. At its core, 21c Museum Hotels is about creating a welcoming community space where art and hospitality come together to enhance guests' stays and celebrate local and international artists. The company culture emphasizes saying 'YES' to creative possibilities and fostering a vibrant team spirit among employees, making it an exciting place for hospitality professionals eager to grow and contribute to a visionary brand.
The Sous Chef role at 21c Museum Hotels is a critical leadership position within the kitchen hierarchy. Reporting directly to the Chef de Cuisine or Executive Chef, the Sous Chef acts as a key bridge between the kitchen leadership and line cooks and stewards. This position demands not only culinary expertise across all kitchen stations but also a strong capacity to manage, motivate, and mentor the kitchen team. The ideal candidate understands the importance of detail in food preparation, kitchen operations, and the collaboration needed to maintain smooth service during busy periods. The Sous Chef oversees station assignments, supervises food preparation, ensures adherence to recipes, and maintains safety and sanitation standards, all while monitoring food and labor costs to contribute to the restaurant's profitability.
This role requires an individual who is multifaceted, with a comprehensive view of kitchen operations and the ability to adapt to changing demands throughout the day, including menu updates and private events. The Sous Chef is responsible for delegating tasks effectively, knowing the capabilities of each line cook, and providing hands-on support as necessary. They also coordinate closely with the stewardship team, ensuring that cleanliness and organization standards are consistently met in the kitchen and storage areas. Collaboration with executive leadership on menu development and product ordering are integral parts of this role, emphasizing a balance between creativity and operational efficiency.
In addition to culinary talent, 21c Museum Hotels seeks team members who demonstrate responsibility, punctuality, and excellent communication skills in English. The role involves flexible working hours, including nights and weekends, in a dynamic, fine dining environment. Background checks are required to uphold the company’s standards. Joining 21c Museum Hotels as a Sous Chef offers an opportunity to be part of a hospitality team that values artistic innovation, community engagement, and professional growth, delivering memorable dining experiences inspired by contemporary art and cultural passion.
The Sous Chef role at 21c Museum Hotels is a critical leadership position within the kitchen hierarchy. Reporting directly to the Chef de Cuisine or Executive Chef, the Sous Chef acts as a key bridge between the kitchen leadership and line cooks and stewards. This position demands not only culinary expertise across all kitchen stations but also a strong capacity to manage, motivate, and mentor the kitchen team. The ideal candidate understands the importance of detail in food preparation, kitchen operations, and the collaboration needed to maintain smooth service during busy periods. The Sous Chef oversees station assignments, supervises food preparation, ensures adherence to recipes, and maintains safety and sanitation standards, all while monitoring food and labor costs to contribute to the restaurant's profitability.
This role requires an individual who is multifaceted, with a comprehensive view of kitchen operations and the ability to adapt to changing demands throughout the day, including menu updates and private events. The Sous Chef is responsible for delegating tasks effectively, knowing the capabilities of each line cook, and providing hands-on support as necessary. They also coordinate closely with the stewardship team, ensuring that cleanliness and organization standards are consistently met in the kitchen and storage areas. Collaboration with executive leadership on menu development and product ordering are integral parts of this role, emphasizing a balance between creativity and operational efficiency.
In addition to culinary talent, 21c Museum Hotels seeks team members who demonstrate responsibility, punctuality, and excellent communication skills in English. The role involves flexible working hours, including nights and weekends, in a dynamic, fine dining environment. Background checks are required to uphold the company’s standards. Joining 21c Museum Hotels as a Sous Chef offers an opportunity to be part of a hospitality team that values artistic innovation, community engagement, and professional growth, delivering memorable dining experiences inspired by contemporary art and cultural passion.
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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