Sous Chef - The Grayson

NYC, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $80,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Meal Allowances

Career Development

Job Description

HARTA, BAR HARTA, and BAR CIMA are distinctive dining and social establishments located within The Grayson Hotel, situated just steps from Bryant Park in the bustling heart of New York City. These venues offer an immersive and sophisticated yet approachable environment where guests can enjoy both indoor and outdoor experiences that reflect the vibrant culture and lifestyle of the city. Each space presents a unique concept inspired by the Western Mediterranean region, blending culinary influences from Spain, France, and Italy to create menus that emphasize locally sourced ingredients and bold, authentic flavors. Bar HARTA stands out as a second-floor al fresco wine terrace, elevating the wine culture with over a dozen wines on tap coupled with an inventive sparkling cocktail menu perfect for relaxed spring and summer evenings. Meanwhile, BAR CIMA, located on the rooftop, offers an intimate lounge setting with elevated cocktail service and spectacular panoramic views of the iconic Empire State Building, enhancing the guest experience with a blend of exquisite mixology and a captivating atmosphere.\n\nThe role of the Sous Chef at these renowned establishments is pivotal to maintaining the highest standards of culinary excellence and operational efficiency. Entrusted with overseeing kitchen operations and supervising a dynamic team, the Sous Chef collaborates closely with the head chef and culinary leadership to ensure consistency, quality, and innovation across all dishes served. This position requires a seasoned culinary professional capable of thriving in a fast-paced environment, providing hands-on leadership and managing daily kitchen activities from food preparation and presentation to staff development and inventory management. The Sous Chef will drive continuous improvement by mentoring kitchen staff on cooking techniques, safety protocols, and sanitation standards, all while fostering a culture of excellence and teamwork. Additionally, the role demands strong business acumen to implement cost controls, manage kitchen expenses, and uphold health and safety regulations rigorously. Success in this position is marked by the ability to coordinate seamless kitchen workflow, respond promptly to operational challenges, collaborate on special events, and ultimately contribute to the overall guest satisfaction and success of HARTA, BAR HARTA, and BAR CIMA as premier destinations in New York City’s culinary scene.

Job Requirements

2+ years proven experience as a sous chef or senior kitchen role
strong knowledge of culinary techniques and flavor profiles
timekeeping and scheduling
knowledge of food safety and health regulations
customer-centric
ability to effectively handle employee relations
acute business and financial acumen
knowledge of regulatory compliance requirements with wage and hour, scheduling, etc
ability to thrive in a fast-paced, high-pressure kitchen environment
ability to work flexible hours, including evenings, weekends, and holidays

Job Qualifications

2+ years proven experience as a Sous Chef or senior kitchen role
strong knowledge of culinary techniques and flavor profiles
timekeeping and scheduling skills
knowledge of food safety and health regulations
customer-centric approach
effective employee relations skills
acute business and financial acumen
knowledge of regulatory compliance requirements with wage and hour, scheduling, etc.
ability to thrive in a fast-paced, high-pressure kitchen environment
ability to work flexible hours, including evenings, weekends, and holidays

Job Duties

Execute and oversee the preparation of high-quality dishes
coordinate and supervise kitchen staff, ensuring proper workflow and delegation
maintain a clean and organized kitchen environment
ensure consistency in food quality, presentation, and adherence to culinary standards
conduct regular taste tests and evaluations to maintain excellence
recruit, train, and mentor kitchen staff on cooking techniques, safety, and sanitation
foster a culture of continuous learning and development
oversee the timely and accurate preparation of menu items during service
manage inventory levels and order supplies as needed
implement cost-control measures to optimize kitchen expenses
ensure compliance with health and safety regulations
collaborate on special events, catering, and kitchen-related projects
address kitchen-related challenges promptly and effectively
provide leadership in the absence of the Culinary Director