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THE ROLE
Under the direction of the Executive Chef, the Sous Chef is responsible for effectively supporting all culinary operations. This includes oversight of food production, kitchen operations, sanitation standards, and stewarding functions throughout the facility. The Sous Chef ensures consistency in quality, safety, and execution while providing leadership and support to the culinary team. This position reports directly to the Executive Chef.
ESSENTIAL DUTES AND RESPONSIBILITIES
- Maintain high standards of sanitation and cleanliness within the kitchen
- Support the Executive Chef in achieving and sustaining the highest possible Health Department rating
- Assist with training initiatives related to food safety, sanitation, and accident prevention
- Participate in recipe and technique development to ensure high-quality food preparation and presentation
- Ensure consistency in food quality, both in preparation and presentation, by verifying recipes and methods are followed
- Monitor and maintain kitchen equipment, reporting and documenting hazardous conditions or unsafe practices
- Collaborate with the Executive Chef on food production, menu development, and menu specifications—including pricing
- Check and taste food items prior to service or events to ensure quality standards are met
- Work closely with sous chefs to ensure timely execution of dishes within required temperature guidelines
- Oversee kitchen closing procedures, ensuring all duties are completed; serve as the final person to depart, reporting to the Shift Supervisor before leaving
- Conduct staff training sessions as assigned
- Perform other duties as assigned by the Executive Chef
SUPERVISORY RESPONSIBILITIES
- Directly supervise the hourly kitchen staff during daily operations
- Provide guidance, coaching, and on-the-job training to ensure culinary standards, safety, and sanitation procedures are followed
- Delegate tasks and monitor work assignments to ensure timely and high-quality food preparation and service
- Evaluate staff performance, provide constructive feedback, and assist in performance reviews
- Enforce compliance with company policies, union agreements and all food safety/health regulations
- Assist in staff scheduling, labor cost control, and ensuring adequate coverage for service demands
- Serve as the acting chef in the absence of the Executive Chef, making key operational decisions and maintaining kitchen standards
- Support recruitment, onboarding, and training of new culinary team members
- Promote a positive, professional, and collaborative work environment that fosters employee engagement and retention
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions:
EDUCATION AND/OR EXPERIENCE
- Culinary degree or completion of a certified apprenticeship program
- Minimum of 2–3 years of management experience in high-end restaurants or the food service industry (sports and entertainment venue experience preferred)
- Experience managing in a union environment strongly preferred
SKILLS AND ABILITIES
- Demonstrated leadership and management skills with a strong commitment to exceptional customer and client service
- Excellent written and verbal communication skills
- Ability to multi-task and prioritize effectively in a fast-paced, deadline-driven environment
- Customer service–oriented with the ability to interact effectively at all levels of management
- Flexibility to work extended hours, including late nights, weekends, and holidays, as required by business needs
- Proven ability to work collaboratively and lead within a team environment
- Proficiency with Microsoft Office Suite (Word, Excel, Outlook, PowerPoint)
- High attention to detail, with strong organizational and prioritization skills
COMPENSATION
Competitive salary range of $65,000 - $70,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401(k) plan.
WORKING CONDITIONS
Location: On-Site (One World Observatory, New York City)
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
NOTE:
The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.
