What are the responsibilities and job description for the Sous Chef position at Tadhana Restaurant?
About Us
Tadhana is a Michelin-recognized Filipino-inspired tasting menu restaurant in New York City, delivering an elevated dining experience that celebrates Filipino flavors through a modern lens. As we expand to include tasting menus, à la carte offerings, a full beverage program, and an extensive wine program at our new, larger location, we are seeking a dedicated Sous Chef to join our culinary leadership team.
Job Summary
The Sous Chef plays a crucial role in kitchen management, overseeing daily operations, ensuring food quality and consistency, and mentoring the culinary team. This role requires a skilled and creative leader with strong organizational abilities, attention to detail, and a passion for fine dining and Filipino cuisine.
Key Responsibilities
- Assist the Executive Chef in leading and managing all kitchen operations.
- Oversee daily food preparation, ensuring consistency, quality, and presentation.
- Collaborate on menu development, incorporating Filipino flavors with modern techniques.
- Train, mentor, and supervise kitchen staff to maintain high performance and morale.
- Manage inventory, ordering, and cost control to align with budget targets.
- Ensure strict adherence to NYC Department of Health food safety regulations.
- Support innovation by experimenting with new dishes and techniques.
Qualifications
- Minimum 4 years of experience as a Sous Chef or similar leadership role in a fine-dining or Michelin-recognized restaurant.
- Strong leadership, communication, and organizational skills.
- Passion for Filipino cuisine or a strong willingness to learn and incorporate its flavors.
- Expertise in kitchen operations, menu planning, and cost management.
- Food Protection Certification (or willingness to obtain).
Work Schedule & Requirements
- Full-time availability, including evenings, weekends, and holidays.
- Ability to stand for long periods and lift up to 50 lbs.
Benefits
- Competitive salary with performance-based incentives.
- Paid time off (PTO) and health benefits.
- Career growth opportunities within an expanding restaurant.
- Employee dining discounts and industry networking opportunities.
Salary : $65,000 - $75,000
