Sous Chef - High-Volume Southern/Creole | NYC

We are seeking an experienced Executive Sous Chef to join a busy NYC casual fine-dining restaurant specializing in Southern/Creole-inspired cuisine. Working closely with the Executive Chef, this role will provide hands-on culinary leadership while actively working the line during high-volume lunch, brunch, and dinner service.

The ideal candidate is a strong scratch-kitchen operator who can lead a team, maintain culinary standards, control costs, and execute consistently during services reaching 200 covers.

Key Responsibilities

• Execute menu items to exact specifications during high-volume service
• Actively work the line while leading kitchen operations
• Maintain consistency, quality, presentation, and portion standards
• Assist with menu development, seasonal dishes, recipe standardization, and menu costing
• Oversee prep, cooking techniques, food quality, and kitchen organization
• Lead, train, coach, and mentor culinary team members
• Support hiring, scheduling, performance evaluations, and staff development
• Maintain food safety, sanitation, and HACCP standards
• Manage food and labor costs against established targets
• Assist with inventory, ordering, receiving, and vendor relationships
• Monitor portion control and product utilization
• Analyze kitchen performance and operational metrics
• Support the Executive Chef with sourcing and culinary planning

Qualifications

• 3–5 years of Sous Chef, Executive Sous Chef, or similar culinary leadership experience
• Casual fine dining or upscale restaurant experience strongly preferred
• Proven ability to execute in 200 cover, high-volume services
• Strong scratch-kitchen experience using fresh, quality ingredients
• Excellent knife skills and broad knowledge of culinary techniques
• Demonstrated ability to lead and develop kitchen teams
• Strong understanding of food cost, labor, inventory, and portion control
• NYC Food Protection Certificate/Card required
• Southern, Creole, or regional American cuisine experience preferred
• Previous NYC restaurant experience preferred
• Culinary degree or formal culinary training is a plus
• Spanish/French bilingual skills are a plus
• Strong communication, organization, and problem-solving skills
• Flexible availability including evenings, weekends, and holidays

What We Offer

• $75,000–$90,000 annual salary
• 401(k) options
• Health benefit contributions
• Paid time off and sick leave
• Professional development opportunities
• Creative input into menu development
• Growth opportunities within an expanding restaurant group

The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.