Sous Chef – Purchasing & Cost Control / Pastry

This opportunity is with a newly opened, high-profile hospitality concept located in the heart of Midtown Manhattan, New York City. The establishment prides itself on building a best-in-class culinary team that combines creativity with operational excellence. As a cutting-edge hospitality entity, it seeks to deliver exceptional dining experiences with a focused commitment to both culinary artistry and efficient kitchen management. Located in one of the most vibrant and fast-paced urban centers, the restaurant is attracting top culinary talent and aiming to set a new standard in fine dining. With strong backing and a long-term vision, this establishment offers a dynamic and growth-oriented work environment, perfect for ambitious culinary professionals who want to make a significant impact in their careers.

The role of Sous Chef within this establishment is a unique and vital one, offering an exciting blend of creative culinary responsibilities and operational leadership. Unlike traditional kitchen positions focused strictly on cooking execution, this role demands a professional who is equally comfortable with the financial and administrative aspects of running a high-caliber kitchen. The Sous Chef will work closely with the Executive Chef, sharing accountability for daily kitchen operations, purchasing, inventory management, vendor relations, and food cost controls. This hands-on leadership role involves detailed attention to invoice reconciliation, product tracking, and using specialized software like Craftable for inventory, recipe costing, and financial insights.

The ideal candidate will have proven experience in an upscale, high-volume environment and will bring strong systems and financial acumen to the team. Additionally, the Sous Chef will contribute about 20 percent of their time to pastry production, so a well-rounded culinary background, including pastry skills, is important. This position requires a leader who thrives in an opening or early-stage setting, demonstrating the versatility and resilience needed to build and mentor a growing back-of-house team. The role offers a high-visibility platform within a respected hospitality group, giving the candidate substantial influence over systems, kitchen structure, and operational standards.

Offering a salary range of $80,000 to $85,000 with a 10 percent bonus, this position also comes with a comprehensive benefits package that includes health insurance, 401(k), and paid time off. This is an ideal opportunity for a Sous Chef who understands that the keys to a successful kitchen lie as much in financial discipline and systematization as in culinary skill. Candidates interested in a role that blends creativity with strategic operational management will find this opportunity both challenging and rewarding.