Sous Chef at Counting House
Required skills
- fine dining
- professional cooking
- knife handling
- safety
- sanitation
- food handling
- flexible hours
- nights
- weekends
- responsible
Nice to have
- menu engineering
- art and hospitality
- boutique hotel
- museum
Role summary
A Sous Chef is sought for Counting House, reporting to the Chef de Cuisine/Executive Chef and supervising line cooks and stewards. This role requires proficiency in all kitchen stations and detailed understanding of kitchen operations. Responsibilities include owning service periods, managing staff, ensuring adherence to procedures, maintaining inventory, controlling costs, and collaborating on menu development. A minimum of two years of fine dining experience, knowledge of professional cooking, knife skills, safety, and sanitation are required. The position demands flexible hours and strong communication skills.
Reports To: Chef de Cuisine/Executive Chef
Supervises: Line Cooks, Stewards
General Purpose: A Sous Chef has worked very hard to get where he/she is, and a new Sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC), or an Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet of the kitchen, but a Sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding of what the positions above them do to keep the wheels turning. The sous chef position is one of the key positions in the kitchen.
Specific Responsibilities:
- Owns service period and crew.
- Able to be multifaceted with eyes on all kitchen activities.
- Knows the strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom, and has set clear expectations for the finished product.
- Available to assist line staff with recipe techniques and station prep and answer any questions.
- Abreast of all menu changes, regardless of service period.
- Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments, and private events.
- Ensures that stewarding staff follow their opening, closing, and mid-service side work. Coordinates with CDC on supervising the Stewarding department.
- Maintains clean and organized walk-ins & dry storage area.
- Orders daily and weekly products in conjunction with CDC.
- Stays aware of food and labor costs and makes efforts to control these in their particular service periods.
- Collaborates with CDC and/or EC on menu development and engineering.
- Minimum of two years experience in a fine dining restaurant environment.
- Understanding of professional cooking and knife handling skills.
- Knowledge of safety, sanitation, and food handling processes.
- Able to work flexible hours (nights, weekends).
- Responsible, dependable, punctual.
- Excellent communication skills; must be able to speak, read, and understand English.
- Clean and professional appearance.
- Demonstrates enthusiasm for all things 21c.
- Must pass a background check.
Travel Requirements: As needed.
All your information will be kept confidential according to EEO guidelines.
If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity.
Join our Flock!
