Sous Chef

Soho Diner, an iconic downtown restaurant located inside the Soho Grand Hotel, is seeking a skilled, motivated Sous Chef to join our leadership team. This is an opportunity to work in a fast-paced, high-volume kitchen that values craftsmanship, consistency, and professionalism—serving a discerning local and international clientele across breakfast, lunch, brunch, and dinner.

Working closely with the Executive Chef and Executive Sous Chef, the Sous Chef plays a critical role in maintaining high culinary standards while helping evolve systems, organization, and team performance. This position is ideal for a hands-on leader who thrives on structure, accountability, and mentoring others in a demanding but rewarding environment.

As a member of the management team, you will lead from the line, uphold the culture of the Soho Grand, and help foster a kitchen where expectations are clear, communication is respectful, and every team member understands their role in the success of the operation.

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, brunch or dinner.
• 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 the 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.
• 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.
• 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++
• Must be authorized to work in the United States