What are the responsibilities and job description for the Sous Chef position at Soho Grand Hotel?
POSITION SUMMARY
The Soho Grand Hotel is a storied downtown institution seeking a talented, passionate professional to join our expanding Culinary Team. The Sous Chef will work closely with the Executive Chef and Chef de Cuisine (CDC) to maintain and continually improve kitchen standards and organization. The Soho Grand is a busy hotel serving a sophisticated clientele with breakfast, lunch, dinner, in-room dining, and private event catering across multiple outlets within the property. In addition to a strong culinary focus, Sous Chefs are responsible for overseeing administrative and operational procedures, including daily ordering, scheduling, inventory management, and ensuring cleanliness and hygiene standards exceed compliance with the New York State Department of Health.
As a hands-on member of the management team at the Soho Grand, the Sous Chef will lead by example and support the hotel’s culture and goals. You will foster a fair, fun, and rewarding work environment where each team member is valued as an essential participant in the business. Additionally, the SGH kitchen oversees the hotel cafeteria, providing healthy meals for both restaurant and hotel staff to boost interdepartmental morale and cooperation.
ROLE RESPONSIBILITIES
- Ensure all standard menu recipe items for service are ready on time for each meal period, prepared according to specifications, fresh, and checked with standardized line checks.
- Oversee daily production and expeditions of all assigned dishes for breakfast, lunch, dinner, room service, and events.
- Maintain a clean and sanitary workstation throughout service in accordance with Department of Health standards.
- Coordinate efforts with the FOH beverage manager on duty.
- Support to Line and fellow kitchen team members as needed.
- Maintain a high level of respect between the front-of-house and kitchen teams.
- Schedule kitchen team members while managing the payroll budget to ensure smooth kitchen operations for all services.
- Maintain a clean and organized back-of-house kitchen operation and provide three family meal services daily for team members.
- Create and maintain a safe and positive work environment for all kitchen staff.
- Ensure timely ordering of all products for all services while maintaining good vendor relations.
- Conduct daily checks of all kitchen areas to ensure all equipment (refrigeration, ovens, stoves, salamanders, grills, ice machines, mixers, dishwashers, slicers, and blenders) is properly maintained and functioning safely.
QUALIFICATIONS
- Minimum of 3 years of culinary experience in a management role required.
- Ability to communicate effectively in writing and verbally in English
- Passion for cooking and strong knowledge of culinary techniques.
- Excellent organizational and critical thinking skills, with a strong attention to detail.
- Understanding of food and beverage allergies.
- Must be an enthusiastic and patient teacher and mentor who is also excited to learn.
- Experience developing and implementing new menu items.
- Proven experience maintaining Department of Health standards beyond expectations.
- Ability to reach, bend, stoop, climb stairs, and carry multiple objects and lift up to 50#.
- Hold a qualifying food protection certificate issued by the New York City Department of Health and Mental Hygiene.
- Possess basic computer skills and knowledge of Word, Excel, and inventory management systems.
- Have open availability and be willing to work flexible and long hours, including holidays, nights, and weekends.
- Culinary school education a plus
Salary : $70,000 - $80,000
