NY｜Sous Chef at Luxury Hotel Restaurant in Manhattan (Japanese Cuisine Experience Preferred)

Responsibilities

• Support Chef de Cuisine in managing daily kitchen operations
• Oversee Omakase and a la carte service with focus on quality and consistency
• Develop new menu items and manage recipe costings
• Supervise food prep, temperature control, and cleanliness of all stations
• Train and guide kitchen staff
• Ensure compliance with NYC Department of Health regulations

Qualifications

• Minimum 2 years of supervisory kitchen experience in luxury hotel or fine dining
• Experience with Japanese cuisine or Omakase preferred
• Strong team leadership and training skills
• Flexible schedule including evenings, weekends, and holidays
• Food Safety Certification preferred
• Strong English communication skills
• Multilingual ability is a plus

Salary

$80,000–$85,000 per year (commensurate with experience)

Benefits

• Health, dental, and vision insurance
• Paid time off
• 401(k) retirement plan
• Commuter benefits
• Employee dining discounts

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