One Haus Hospitality

SOUS CHEF

High-Volume French Brasserie | Midtown Manhattan, NYC

Full-Time | In-Person | $85,000 – $90,000

ABOUT THE OPPORTUNITY

A high-volume, upscale French brasserie in the heart of Midtown Manhattan is seeking a skilled and experienced Sous Chef to support culinary leadership and drive excellence across all back-of-house operations. This is a hands-on kitchen leadership role for a disciplined, team-oriented culinary professional who leads from the line, communicates clearly, and remains calm and decisive during demanding services.

KEY RESPONSIBILITIES

Kitchen Operations & Service

• Lead daily kitchen operations across prep and service, ensuring every station is staffed, organized, and ready on time
• Execute recipes, plating standards, portion controls, and presentation consistently at every service
• Work actively on the line during peak periods; identify bottlenecks and direct the team with urgency and professionalism
• Conduct pre-shift meetings, station checks, and end-of-shift walkthroughs; communicate priorities, menu changes, and special events
• Follow up on equipment issues, safety hazards, and food quality concerns, escalating urgent matters immediately

Team Leadership & Development

• Train, coach, and evaluate cooks, porters, and junior supervisors
• Reinforce accountability, teamwork, and respectful conduct throughout the kitchen
• Assist with scheduling, deployment, and daily labor management according to forecasted business levels
• Foster a professional, disciplined, and team-oriented kitchen culture

Cost Control & Compliance

• Support ordering, receiving, inventory, and proper product rotation
• Control food cost through correct yields, portioning, prep levels, and waste tracking
• Maintain NYC Department of Health standards including temperature control, labeling, sanitation, allergen awareness, and HACCP procedures

Menu & Culinary Development

• Partner with the Executive Chef and Chef de Cuisine on menu development, recipe testing, special events, and operational improvements

QUALIFICATIONS

• Minimum 3 years of progressive culinary leadership experience; high-volume restaurant or brasserie experience strongly preferred
• Strong foundation in classic French cooking techniques, butchery, sauces, garde manger, and high-volume production
• Proven ability to lead a diverse team, prioritize under pressure, and maintain standards during busy services
• Working knowledge of food cost, inventory, purchasing, scheduling, and labor controls
• Current NYC Food Protection Certificate, or ability to obtain one promptly
• Clear verbal and written communication skills; bilingual English/Spanish a plus but not required
• Culinary degree helpful but not required

PHYSICAL & SCHEDULING REQUIREMENTS

• Ability to stand and work in a hot, fast-paced kitchen for extended periods and lift up to 50 lbs safely
• Availability for early mornings, late nights, weekends, holidays, and extended shifts as needed