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Assistant Kitchen Manager

2 months ago

New York, New York, United States One Haus- NYC Full time


We are seeking a skilled and dedicated Sous Chef who embodies our culinary vision to enhance our kitchen operations. The ideal candidate possesses a deep appreciation for gastronomy and is eager to broaden their culinary expertise. They should exhibit a positive demeanor, proficient manual skills, meticulous attention to detail, and an openness to guidance when necessary.

The Sous Chef will assume comprehensive responsibility for their assigned tasks, guiding, mentoring, and managing kitchen staff under the supervision of the Executive Chef and Chef de Cuisine. The role involves striving to surpass guest expectations while collaborating effectively with fellow Sous Chefs.

Key Qualifications:

  • Dedication to culinary excellence
  • Proven leadership capabilities in a kitchen environment
  • Expertise in Ordering and Vendor Relations
  • Knowledge of Research & Development and cost management
  • Willingness to learn and grow
  • Positive and proactive attitude
  • Ability to maintain a clean and efficient workspace
  • Strong attention to detail
  • Capacity to thrive in a collaborative team setting

Culinary Responsibilities:

  • Oversee the daily operations of line cooks and prep cooks in their mise en place preparation
  • Ensure cleanliness and organization of storage areas in compliance with health and safety standards
  • Taste and assess daily preparations for seasoning and quality assurance
  • Lead a designated station to guarantee proper preparation and presentation of dishes
  • Coordinate with dining room staff to ensure timely service of all courses
  • Collaborate with the Chef de Cuisine and support staff to maintain equipment and facilities according to service standards
  • Maintain accurate Hazard Analysis Critical Control Point (HACCP) documentation and uphold daily standards

Staffing and Development:

  • Assist in the recruitment process for kitchen personnel as required
  • Proactively identify and onboard new kitchen team members to support restaurant growth
  • Serve as the primary mentor for line cooks, prep cooks, and support staff, fostering their development through training and guidance

Menu Innovation:

  • Support the Chef de Cuisine in creating new menu items
  • Assist in the formulation and costing of recipes
  • Explore and implement new cooking techniques as needed

Essential Qualifications:

  • Minimum of 2 years of management experience in a culinary setting
  • Possession of a valid Food Handler's Certificate
  • Advanced knife skills and culinary techniques
  • Ability to interpret and execute recipes and standards accurately
  • Strong communication skills, both verbal and written
  • Proficient in Microsoft Office and general computer usage
  • Capability to mentor and train team members
  • Ability to manage multiple tasks independently
  • Experience with diverse cooking styles and methods
  • Quick decision-making skills in a fast-paced environment
  • Physical capability to lift and carry up to 50 lbs.
  • Willingness to stand for extended periods


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